Greek-Style Weeknight Frittata

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8

Large Eggs

2 Tbsp

Whole Milk

or Half and Half

1/2 tsp

Kosher Salt

plus more to taste

1/4 tsp

Ground Black Pepper

plus more to taste

1 Tbsp

Unsalted Butter

1

Medium Onion , chopped

1/2 tsp

Dried Oregano

6 cups

Fresh Baby Spinach

2 cups

Cherry Tomatoes , halved

1/2 cup

Crumbled Feta Cheese

2 Tbsp

Sliced Black Olives

or Kalamata

Cooking Instructions

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Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

In a medium bowl, whisk together the Large Eggs (8) , Whole Milk (2 Tbsp) , Kosher Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) .

Step 3

In a cast-iron skillet, melt the Unsalted Butter (1 Tbsp) over medium heat and add the Onion (1) . Cook for about 5 minutes until they’re softened and starting to brown a little bit. Add the Dried Oregano (1/2 tsp) and stir to combine.

Step 4

Working in batches, add handfuls of the Fresh Baby Spinach (6 cups) and cook until it wilts and makes enough room in the pan for more spinach, about 5 to 7 minutes. Using tongs, move the spinach around in the pan to help it cook evenly, but you should have a mix of completely cooked-down spinach and some with more texture.

Step 5

Pour in the egg and half-and-half mixture and add the Cherry Tomatoes (2 cups) , Crumbled Feta Cheese (1/2 cup) , and Black Olives (2 Tbsp) . Sprinkle with more salt and pepper if desired. Cook for about 6 to 8 minutes until the edges are starting to look a little bit set.

Step 6

Transfer to the preheated oven and bake for 10 to 12 minutes or until the frittata is lightly browned and puffy (it should not look wet in the middle).

Step 7

Remove from the oven and allow to cool slightly before slicing into wedges. Serve with potatoes or a green salad.