Spinach and Feta Frittata Recipe

Ingredients

• 10 eggs, beaten
• 1 medium shallot, finely chopped (about 2 tablespoons)
• 2 tablespoons olive oil
• 1/4 cup milk
• 1 (5-ounce) bag baby spinach
• 3/4 cup (about 3 1/2 ounces) crumbled feta
• Sliced scallions (optional)
• 1 medium clove garlic, finely chopped (about 1 teaspoon)
• 1 tablespoon finely chopped fresh oregano
• Kosher salt and freshly ground black pepper

Preparation

1. 1

   Step 1

   Adjust oven rack to highest position and preheat broiler. Heat olive oil in an 8 inch non-stick skillet over medium high heat, until shimmering. Add shallo and cook until beginning to soften, about 3 minutes. Add garlic and continue to cook until softened, about 2 minutes longer. Add spinach and oregano and cook, tossing often until spinach is fully wilted and any water released by the spinach has cooked off, about 6 minutes total. Season to taste with salt and pepper.
2. 2

   Step 2

   In a large bowl, beat eggs and milk with a whisk until incorporated. Add feta and season with salt and pepper. Pour egg mixture over spinach then gently stir with a spatula to release the spinach from the bottom of the pan so that the eggs are in direct contact with the surface of the pan.
3. 3

   Step 3

   Cook until eggs are almost totally set, about 12 minutes, reducing heat if necessary to prevent burning. Place pan under the broiler until the top is set as well, keeping a close eye on it so it does not burn, about 2 minutes longer.
4. 4

   Step 4

   To release the frittata from the pan, loosen edges with a spatula. Place a dinner plate over pan, and holding plate firmly flip the pan over so the frittata releases onto the plate. Serve warm with toast and sliced scallions.

5. Bon appetit!