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.
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