Feta and Spinach Frittata

Feta and Spinach Frittata

from themediterraneandish.com
Breakfast
22 min
114 kcal / serving

This easy feta spinach frittata recipe comes together in 20 minutes! Inspired by Greek spanakopita, this gluten-free, vegetarian frittata recipe is filled with tangy, creamy, herbaceous flavor. Make for a healthy weekend brunch or a quick and easy weeknight dinner!

Ingredients

  • 8eggs
  • 1 teaspoondried oregano
  • ½ teaspoondried dill
  • ½ teaspoonblack pepper
  • ½ teaspoonpaprika
  • ¼ teaspoonbaking powder ((optional))
  • kosher salt
  • 6 ouncesfrozen chopped spinach, (thawed and water wrung out)
  • 1 smallyellow onion, (finely chopped)
  • 1 cupchopped parsley leaves
  • 3 tablespoonschopped mint leaves
  • 3garlic cloves, (minced)
  • 3 ouncesfeta cheese, (crumbled)
  • ¼ cupwhole milk
  • extra virgin olive oil ((for coating the pan))
  • mediterranean cucumber tomato salad

Directions

  1. 1

    Get ready. Preheat your oven to 375°F.

  2. 2

    Season the eggs. In a large bowl, whisk together eggs, oregano, dill, pepper, paprika, and baking powder (if using). Season with a pinch of salt.

  3. 3

    Mix the remaining ingredients. Add the spinach, onion, parsley, mint, garlic, feta, and milk. Mix well to combine.

  4. 4

    Start the frittata. In a 12-inch cast iron skillet (or oven-safe skillet) over medium-high heat, heat enough olive oil to coat (about 2 tablespoons). When it’s shimmering (but before smoking), pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook for about 4 minutes or so, allowing the bottom of the eggs to settle.

  5. 5

    Bake the frittata. Transfer the pan to the heated oven until the top is firm and it doesn’t jiggle when you shake the pan, about 8 minutes.

  6. 6

    Serve. Remove the frittata from the oven and allow it to rest for a few minutes, then slice and serve, with cucumber tomato salad on the side if you’d like. Enjoy!