Serves 4
30 min
Spinach and Feta Frittata
Recipe GLPRed64d2f66c65d2
A light and savory Greek-inspired frittata loaded with tender spinach, creamy crumbled feta, and aromatic herbs. This egg-based dish comes together in under 30 minutes and makes an excellent breakfast, lunch, or light dinner for four. The combination of shallots and garlic infuses each bite with rich flavor, while the fresh oregano adds an authentic Mediterranean touch.
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Ingredients
2 tablespoons olive oil
1 medium shallot, finely chopped
1 medium clove garlic, finely chopped
5 ounces baby spinach
1 tablespoon fresh oregano, finely chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
10 large eggs
1/4 cup whole milk
3/4 cup crumbled feta cheese
Sliced scallions for garnish (optional)
Directions
Preheat your oven to 375°F (190°C). Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
Add the chopped shallot and sauté for 2-3 minutes until softened and fragrant. Stir in the minced garlic and cook for 30 seconds more.
Add the baby spinach in batches, stirring frequently, until all the spinach is wilted and any excess moisture has evaporated, about 4-5 minutes. Season with salt and pepper.
While the spinach cooks, whisk together the eggs and milk in a large bowl until well combined. Season the egg mixture with salt, pepper, and the fresh oregano.
Pour the egg mixture over the cooked spinach in the skillet, gently stirring to distribute the spinach evenly. Sprinkle the crumbled feta cheese over the top.
Cook on the stovetop for 2-3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
Bake for 12-15 minutes until the center is just set and a knife inserted in the middle comes out clean. The internal temperature should reach 160°F (71°C).
Remove from the oven and let rest for 2 minutes. Slice into quarters and garnish with sliced scallions if desired. Serve warm or at room temperature.
