Spinach and Feta Frittata
15min
15min
5
285
Chef's Note
For the best texture, don't overcook your frittata - it should be just set in the middle but still moist. You can customize this recipe with any vegetables you have on hand. For a make-ahead option, bake in a muffin tin for individual servings that can be refrigerated for up to 3 days.
Tags
Ingredients
10 large eggs
1/4 cup milk
4 cups fresh spinach
1 cup feta cheese
1 medium red bell pepper
1/2 medium red onion
2 cloves garlic
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes
2 tablespoons fresh dill
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Dice 1/2 medium red onion and 1 medium red bell pepper. Mince 2 cloves of garlic. Halve 1 cup of cherry tomatoes. Chop 2 tablespoons of fresh dill.
- 3
In a 10-inch oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3 minutes until translucent.
- 4
Add the diced bell pepper and minced garlic to the skillet. Cook for another 2 minutes until fragrant.
- 5
Add 4 cups of fresh spinach to the skillet and cook until wilted, about 2 minutes.
- 6
In a large bowl, whisk together 10 large eggs, 1/4 cup of milk, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 7
Crumble 3/4 cup of the feta cheese into the egg mixture and stir gently.
- 8
Pour the egg mixture over the vegetables in the skillet. Arrange the halved cherry tomatoes on top and sprinkle with the remaining 1/4 cup of feta cheese.
- 9
Cook on the stovetop for 3 minutes until the edges begin to set.
- 10
Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the frittata is set and lightly golden on top.
- 11
Remove from the oven and let cool for 5 minutes. Sprinkle with fresh dill before serving.
Nutrition Information (per serving)
285
19g
7g
21g
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