Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups fresh spinach, roughly chopped
- 8 large eggs
- 1/3 cup milk
- 1 cup feta cheese, crumbled
- Salt and pepper, to taste
- Fresh herbs (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a cast-iron skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and spinach to the skillet, and cook until the spinach wilts, stirring frequently. This should take about 2-3 minutes.
- In a large bowl, whisk together the eggs and milk. Season with salt and pepper to taste.
- Pour the egg mixture into the skillet, evenly distributing the spinach and onions. Sprinkle the crumbled feta cheese on top.
- Allow the frittata to cook on the stove for about 2 minutes, or until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is completely set and the edges are golden brown.
- Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs if desired and serve warm.
Helpful Tips
- For a dairy-free version, substitute the milk with almond milk and skip the feta cheese or use a plant-based cheese.
- Add your favorite vegetables like bell peppers, zucchini, or mushrooms for extra flavor and nutrition.
- This frittata can be stored in the refrigerator for up to 3 days. Reheat in the microwave or a warm oven before serving.
- If you don’t have a cast-iron skillet, use an oven-safe frying pan instead.
Pairings
This Spinach and Feta Frittata pairs wonderfully with a fresh garden salad, crusty bread, and a pitcher of freshly squeezed orange juice. For a heartier meal, consider serving it alongside roasted potatoes or a light soup.
