Spinach and Feta Frittata

Ingredients

• 8 large eggs
• 1/3 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 yellow onion, finely diced
• 3 cups fresh baby spinach, roughly chopped
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat the oven to 375 F. Crack the eggs into a large bowl, add the milk, salt, and pepper, and whisk until fully combined and slightly frothy on top.
2. Heat the olive oil in a 10-inch oven-safe nonstick or cast iron skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and translucent.
3. Add the garlic and cook for 30 seconds until fragrant. Add the chopped spinach in handfuls, stirring after each addition; it will look like too much at first but wilts down quickly within about 2 minutes until dark green and reduced in volume.
4. Once the spinach is fully wilted, spread the mixture evenly across the bottom of the skillet and remove any large pools of excess liquid by tilting the pan and blotting gently with a paper towel - excess liquid will make the eggs watery.
5. Reduce the heat to low. Pour the whisked egg mixture evenly over the spinach and onion, tilting the pan slightly so the eggs settle into an even layer.
6. Sprinkle the crumbled feta and half of the Parmesan evenly over the top. Sprinkle red pepper flakes now if using.
7. Cook undisturbed on the stovetop over low heat for 3 to 4 minutes, just until the outer edges begin to set and pull slightly away from the pan - do not stir once the eggs are poured in.
8. Sprinkle the remaining Parmesan on top, then transfer the skillet carefully to the preheated 375 F oven (remember the handle will be very hot).
9. Bake for 12 to 15 minutes, until the frittata is puffed, the center no longer looks wet or jiggly when the pan is gently shaken, and a knife inserted in the middle comes out clean.
10. Remove from the oven using a thick oven mitt - the handle stays dangerously hot even after the oven is off. Let the frittata rest for 5 minutes before slicing; it will deflate slightly as it cools, which is normal.
11. Slide the frittata onto a cutting board or slice directly in the skillet with a rubber-safe spatula, and cut into 6 wedges to serve.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.