Savory Spinach and Feta Breakfast Frittata
5.0
(1 reviews)
15min
15min
4
295
Chef's Note
For the best texture, don't overmix your eggs - a few gentle stirs with a fork is all you need. If you don't have an oven-safe skillet, you can start the frittata on the stovetop in a regular pan, then carefully transfer the mixture to a greased pie dish before baking.
Tags
Ingredients
8 large eggs
1/4 cup milk
3 cups fresh spinach
3/4 cup feta cheese
1 cup cherry tomatoes
1/2 medium red onion
2 cloves garlic
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh dill
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 3
Finely dice 1/2 medium red onion and mince 2 cloves of garlic.
- 4
Halve 1 cup of cherry tomatoes and roughly chop 3 cups of fresh spinach.
- 5
Heat a 10-inch oven-safe skillet over medium heat and add 2 tablespoons of olive oil.
- 6
Add the diced red onion and sauté for 3 minutes until softened.
- 7
Add the minced garlic and cook for 30 seconds until fragrant.
- 8
Add the chopped spinach and 1/2 teaspoon dried oregano to the skillet and cook for 2 minutes until the spinach wilts.
- 9
Pour the egg mixture into the skillet, then sprinkle 3/4 cup crumbled feta cheese and the halved cherry tomatoes evenly over the top.
- 10
Cook on the stovetop for 3 minutes until the edges begin to set.
- 11
Transfer the skillet to the preheated oven and bake for 12-15 minutes until the eggs are set and the top is lightly golden.
- 12
Remove from the oven and let cool for 2 minutes. Sprinkle with 2 tablespoons chopped fresh dill before slicing into quarters and serving.
Nutrition Information (per serving)
295
19g
7g
22g
Reviews (1)
Edward H.
8/20/20255/5
Delicious and super easy.