Savory Spinach and Feta Breakfast Frittata

Preheat oven to 375°F (190°C).

Finely dice 1/2 medium red onion and mince 2 cloves of garlic.

Slice 1 cup of cherry tomatoes in half and roughly chop 3 cups of fresh spinach.

Crumble 3/4 cup of feta cheese and chop 2 tablespoons of fresh dill.

In a large bowl, whisk together 8 large eggs, 1/4 cup of milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of dried oregano, and 1 teaspoon of lemon zest until well combined.

Heat a 10-inch oven-safe skillet over medium heat and add 2 tablespoons of olive oil.

Add the diced red onion and cook for 3-4 minutes until softened and translucent.

Add the minced garlic and cook for another 30 seconds until fragrant.

Add the chopped spinach and 1/4 teaspoon of red pepper flakes to the skillet. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted.

Distribute the halved cherry tomatoes evenly across the skillet.

Pour the egg mixture over the vegetables, ensuring it spreads evenly throughout the pan.

Sprinkle the crumbled feta cheese and 1 tablespoon of fresh dill over the top of the egg mixture.

Cook on the stovetop for 3-4 minutes until the edges begin to set.

Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the frittata is puffed and the center is just set.

Remove from the oven and let rest for 5 minutes before slicing.

Garnish with the remaining fresh dill, slice into wedges, and serve warm.