Spinach Frittata With Feta (Printable Version)
Fluffy oven-baked eggs with spinach and crumbled feta, ready in 30 minutes; serves four.
# What You Need:
→ Vegetables
01 - 5 ounces fresh spinach, washed and chopped
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
→ Dairy and Eggs
04 - 6 large eggs
05 - 1/4 cup milk (or cream for richness)
06 - 1/2 cup feta cheese, crumbled
→ Spices and Seasonings
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon dried oregano (optional)
10 - Pinch of nutmeg (optional)
→ Oils
11 - 2 tablespoons olive oil
# Directions:
01 - Preheat oven to 375°F.
02 - Heat olive oil in an ovenproof skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
03 - Add chopped spinach to the skillet and cook until wilted, about 2 to 3 minutes.
04 - In a mixing bowl, whisk together eggs, milk, salt, pepper, and optional spices. Stir in half of the crumbled feta cheese.
05 - Pour the egg mixture evenly over the spinach mixture in the skillet. Gently shake the pan to distribute everything evenly.
06 - Sprinkle the remaining feta cheese on top of the egg mixture.
07 - Cook on the stove over low heat for 2 to 3 minutes until the edges begin to set.
08 - Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the center is set and the top is lightly golden.
09 - Let the frittata rest for a few minutes, then slice into wedges and serve warm or at room temperature.
# Expert Tips:
01 -
- The combination of spinach and feta tastes like something you would order at a seaside cafe in Greece but it comes together in thirty minutes flat.
- It works equally well for a rushed weeknight dinner as it does for a slow brunch with friends.
02 -
- Do not skip the stovetop step before baking because starting the edges on the stove gives the frittata structure and prevents a soggy center.
- A pinch of nutmeg might sound odd with eggs but it is a classic Greek pairing with spinach that adds quiet warmth most people cannot quite identify but always enjoy.
03 -
- Use a ten to twelve inch ovenproof skillet because the right size pan determines the thickness and cooking time of your frittata.
- Crack the feta into irregular chunks instead of uniformly small crumbles so you get satisfying pockets of salty cheese throughout.