Spinach and Feta Frittata
6 servings10 min prep20 min cookEasy
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The Tale of Spinach and Feta Frittata
Story updated
The frittata is Italy's answer to the omelet, dating back centuries as a way to use up leftover vegetables, cheese, and cured meats in a thick, oven-finished egg dish. The spinach and feta combination reflects a Mediterranean influence, pairing earthy greens with the tangy cheese common in Greek cooking.
Ingredients
Scale:· 6 servings
- 8 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1/2 small onion, diced
- 3 cups fresh baby spinach
- 1/2 cup crumbled feta cheese
- 2 tbsp chopped fresh dill
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Whisk the eggs, milk, salt, and pepper together in a bowl and set aside.
- 3Heat the olive oil in an oven-safe skillet over medium heat and cook the onion until softened, about 3 minutes.
- 4Add the spinach and cook, stirring, until wilted, about 2 minutes.
- 5Pour the egg mixture over the vegetables and sprinkle the feta and dill on top, gently shaking the pan so the eggs settle evenly.
- 6Cook undisturbed on the stovetop for 2 minutes so the edges begin to set, then transfer the skillet to the oven and bake for 12 to 15 minutes, until the center is just set and no longer jiggles. Slice into wedges to serve.
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