Greek-Style Weeknight Frittata

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

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

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.

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.

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.

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).

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