feta-spinach-frittata

🥘 Ingredients

• eggs 8
• dried oregano 1 tsp
• dried dill ½ tsp
• black pepper ½ tsp
• paprika ½ tsp
• baking powder ¼ tsp
• kosher salt
• frozen chopped spinach 6 oz
• small yellow onion 1
• parsley leaves 1 cups
• mint leaves 3 tbsp
• garlic cloves 3
• feta cheese 3 to 4 oz
• whole milk ¼ cups
• extra virgin olive oil 2 tbsp

1. 1

   Preheat your oven to 375°F.
2. 2

   Season the eggs in a large bowl by whisking together with dried oregano , dried dill , black pepper , paprika , and baking powder . Season with a pinch of kosher salt .
3. 3

   Add the frozen chopped spinach , small yellow onion , parsley leaves , mint leaves , garlic cloves , feta cheese , and whole milk . Mix well to combine.
4. 4

   In a cast iron skillet (or oven-safe skillet) over medium-high heat, heat enough extra virgin olive oil to coat the pan. When shimmering (but before smoking), pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook for about 4 minutes , allowing the bottom of the eggs to settle.
5. 5

   Transfer the pan to the heated oven and bake the frittata until the top is firm and it doesn’t jiggle when shaken, about 8 minutes .
6. 6

   Remove the frittata from the oven and allow it to rest for a few minutes, then slice and serve, with Mediterranean Cucumber Tomato Salad on the side if you’d like. Enjoy!