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Spinach and Feta Skillet Frittata

Ingredients · Serves 6 · Prep 10 min · Total 35 min

  • 10 large eggs
  • ⅓ cup whole milk
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • ½ small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 5 oz baby spinach, about 5 packed cups
  • 4 oz feta, crumbled (about 1 cup)
  • ½ cup cherry tomatoes, halved (optional)
simmerbee.com/r/frittata-spinach-fetaSimmerbeeCard 1 · front

Spinach and Feta Skillet Frittata

Steps

  1. Heat the oven to 375°F (190°C) with a rack in the middle.
  2. Whisk the eggs, milk, salt and pepper in a bowl until completely smooth.
  3. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until soft.
  4. Add the garlic and stir for 30 seconds until it smells fragrant.
  5. Add the spinach a handful at a time, stirring until it all wilts.
  6. Spread the vegetables evenly over the bottom of the pan and pour in the eggs.
  7. Scatter the feta and tomatoes, if using, over the top.
  8. Cook on the stove without stirring until the edges begin to set.
  9. Move the skillet to the oven and bake until the center is set and puffed and no liquid egg runs when you cut a small slit in the middle. The center should read 160°F (71°C).
  10. Use an oven mitt to take out the skillet (the handle is hot). Let the frittata rest, then loosen the edges with a spatula and cut into wedges.
  11. Cook to 160°F inside (check with a thermometer).