Spinach and Feta Frittata

Instructions

1. 1

   Preheat your Oven to 375°F. Position a rack in the center of the Oven.

2. 2

   Crack the Eggs into a large Mixing Bowl. Add the Milk, Kosher Salt, Black Pepper, and Oregano. Whisk vigorously for about 60 seconds until the mixture is uniform and slightly frothy — this is what gives the frittata its fluffy texture. Set aside.

3. 3

   Heat the Olive Oil in a 10-inch oven-safe Skillet (cast iron or stainless steel works best) over medium heat. Add the diced Yellow Onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

4. 4

   Add the minced Garlic and Red Pepper Flakes (if using) and cook for 1 minute more, stirring constantly, until fragrant.

5. 5

   Add the Baby Spinach to the Skillet in large handfuls, stirring and folding it in as each addition wilts down. Cook until all the Baby Spinach is wilted and any excess moisture has evaporated, about 2–3 minutes. Spread the spinach mixture evenly across the bottom of the pan.

6. 6

   Reduce the heat to medium-low. Pour the egg mixture evenly over the Baby Spinach. Scatter the crumbled Feta Cheese and fresh Dill (if using) evenly over the top. Let the frittata cook undisturbed on the Stovetop for 3–4 minutes, until the edges are just set but the center is still jiggly.

7. 7

   Transfer the Skillet to the preheated Oven. Bake for 10–13 minutes, until the center is fully set (it should not jiggle when you gently shake the pan) and the top is lightly golden. A toothpick inserted in the center should come out clean.

8. 8

   Remove from the Oven and let the frittata rest in the pan for 5 minutes — it will continue to firm up slightly as it cools. Run a flexible Spatula around the edges to loosen, then slice into wedges directly in the pan. Garnish with fresh Chives and serve warm or at room temperature.