Feta Spinach Frittata

Takes 25 minutes | Serves 4 |

Ingredients

8 pieces eggs
1 teaspoon oregano
0.5 teaspoon black pepper
0.5 teaspoon paprika
1 pinch Kosher salt
150 grams spinach
1 small, finely chopped yellow onion
0.5 dl shopped parsley leaves
3 tablespoons, chopped mint leaves
3 cloves, minced garlic cloves
100 grams, crumbled feta cheese
50 ml whole milk
2 tablespoons olive oil

Steps

Preparation

• Preheat your oven to 180°C.

Season the Eggs

• In a large bowl, whisk together eggs, oregano, pepper and paprika. Season with a pinch of salt.

Mix the Ingredients

• Add the spinach, onion, parsley, mint, garlic, feta, and milk. Mix well to combine.

Start the Frittata

• In a 30 cm cast iron skillet (or oven-safe skillet) over medium-high heat, heat enough olive oil to coat (about 2 tablespoons). When it’s 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 or so, allowing the bottom of the eggs to settle.

Bake the Frittata

• Transfer the pan to the heated oven until the top is firm and it doesn’t jiggle when you shake the pan, about 8 minutes.

Serve

• Remove the frittata from the oven and allow to rest for a few minutes, then slice and serve, with cucumber tomato salad on the side if you’d like. Enjoy!