Spinach and Feta Frittata
Ingredients
- • 8 item large eggs
- • 200 g fresh spinach
- • 150 g feta cheese, crumbled
- • 60 ml whole milk
- • 30 ml olive oil
- • 1 medium yellow onion, diced
- • 2 cloves garlic
- • 1 tsp salt
- • 1/2 tsp black pepper
- • 1/2 tsp dried oregano
Instructions
- 1
Preheat your oven to 180°C (350°F).
- 2
In a large bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano until well combined. Set aside.
- 3
Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
- 4
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- 5
Add the minced garlic and cook for another 30 seconds until fragrant.
- 6
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and any excess moisture has evaporated.
- 7
Reduce the heat to medium-low and spread the spinach mixture evenly across the bottom of the skillet.
- 8
Pour the egg mixture over the spinach, tilting the pan slightly to ensure even distribution.
- 9
Sprinkle the crumbled feta cheese evenly over the top of the eggs.
- 10
Cook on the stovetop for 3-4 minutes without stirring, until the edges begin to set.
- 11
Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the center is set and the top is lightly golden.
- 12
Remove from the oven and let rest for 3-5 minutes before slicing.
- 13
Cut into 6 wedges and serve warm or at room temperature.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This frittata is my go-to for effortless entertaining—it's just as delicious served warm from the oven as it is at room temperature, making it perfect for brunch gatherings or meal prep throughout the week."
