- 8 eggs
- 1/4 cup milk
- 1 tsp dried oregano
- 1/2 tsp dill weed
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp baking powder (optional)
- pinch salt
- 6 oz frozen chopped spinach, thawed and completely drained (wring any water out of spinach)
- 1/2 cup finely chopped yellow onion
- 1 cup chopped fresh parsley
- 3 tbsp chopped fresh mint leaves
- 3 garlic cloves, minced
- 3 to 4 oz crumbled feta cheese
- Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
To Serve Along
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together eggs, spices, baking powder, and pinch of salt.
- Add spinach and all remaining ingredients to the egg mixture. Mix well to combine.
- In a 12-inch cast iron skillet (or oven-safe skillet), heat 2 tbsp olive oil until shimmering but not smoking. Pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook on medium-high heat for about 4 minutes or so allowing the bottom of the eggs to settle. Transfer to heated oven to finish cooking (bake for 8 minutes or until eggs are cooked through and the top is firm and no longer runny.)
- Serve with 3-Ingredient Mediterranean Salad. Enjoy!
- Cook’s Tip: Be sure to remove any excess water from the thawed spinach so you don’t end up with runny eggs. Place spinach in a cheesecloth or clean kitchen towel, and twist to wring out the water.
- Cook’s Tip: Make sure to coat the skillet with enough olive oil and heat briefly over stovetop before adding the frittata mixture. This helps avoid the eggs sticking to the skillet and also creates a nice crust on the bottom.
- Visit our shop to browse quality Greek extra virgin olive oils and all-natural and organic spices!
- Category: Breakfast
- Method: Baked
- Cuisine: Mediterranean
Keywords: frittata, spinach frittata, baked frittata