Easy Spinach Feta Frittata
A delightful dish combining creamy eggs with sautéed vegetables and tangy feta cheese, perfect for any meal.
Ingredients
Main Ingredients
- 8 large large eggs The foundation of our frittata, providing a rich and fluffy texture.
- 1/4 cup whole milk Adds creaminess to the eggs.
- 1/2 teaspoon dried dill Infuses the dish with a delightful herbal aroma.
- 1/2 teaspoon black pepper A touch of heat that complements the savory flavors.
- 1/4 teaspoon kosher salt Emphasizes the natural flavors of the ingredients.
- 2 tablespoons extra virgin olive oil For sautéing the onions and garlic.
- 1 small yellow onion Finely chopped for sweetness and depth.
- 2 cloves garlic Minced for flavor.
- 5 oz fresh baby spinach Provides vibrant color and nutrition.
- 4 oz feta cheese Adds a creamy, tangy finish.
- 2 tablespoons chopped fresh parsley Brightens up the dish with freshness.
- Extra crumbled feta Optional for added deliciousness.
- Lemon wedges Optional for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grab a 10-inch oven-safe nonstick or cast iron skillet.
- In a large bowl, whisk together the eggs, milk, dill, black pepper, and salt until fully blended.
- Heat the olive oil in your skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the fresh spinach to the skillet, cooking until just wilted, about 2 minutes.
- Spread the wilted spinach evenly, then pour the egg mixture over it. Scatter crumbled feta and chopped parsley on top.
- Cook on the stovetop for 2-3 minutes until the edges begin to set.
- Transfer the skillet to your preheated oven and bake for 8-10 minutes until the center is just set.
- Let the frittata rest for 5 minutes before slicing.
Notes
For best results, use fresh ingredients. Don't rush the cooking to ensure optimal flavor. Properly grease your skillet and watch the baking time closely.