Description
Greek-inspired, no-mess, no-fuss frittata with sautéed spinach, crumbled feta cheese, & fresh herbs. Strictly oven-baked, so no flipping or transferring necessary!
Ingredients
8 large eggs
5 tablespoons extra virgin olive oil
1/4 cup milk
1 yellow onion, finely chopped
4 cloves garlic, minced
1 bunch fresh spinach, washed, spin-dried, & roughly chopped
1 tablespoon fresh dill, chopped & rounded
1 tablespoon fresh parsley, chopped & rounded
3 teaspoons fresh mint, chopped & rounded
1 tablespoon dried oregano
1 teaspoon paprika
1/2 cup crumbled feta cheese
salt
black pepper
Instructions
- Preheat oven to 350°F. Pour 3 tablespoons EVOO into baking dish and distribute evenly. Set dish aside.
- In a medium skillet, heat 2 tablespoons EVOO over medium heat until shimmering, but not smoking. Add onion and cook for 3 minutes, stirring regularly. Add garlic and cook for 1 minute. Add spinach in batches, stirring regularly. When spinach is wilted, remove pan from heat and let cool while preparing egg mixture.
- Crack eggs into large mixing bowl. Beat until yolks and whites are blended. Whisk in milk. Add chopped dill, mint, parsley, dried oregano, paprika, salt & pepper. Whisk to combine. Add feta cheese crumbles and whisk.
- Add cooked spinach, onion, & garlic to egg mixture after vegetables have cooled briefly. Whisk to combine. Once mixed thoroughly, pour mixture into oiled baking dish. Ensure mixture is evenly distributed. Place dish in preheated oven.
- Bake for 25 to 30 minutes, watching closely. When cooked completely, eggs should appear puffy & opaque, edges should be golden brown, & center should only be slightly jiggly when moved. Cooking time may vary, so keep an eye on it in the oven & look for the signs it’s ready to come out. When finished, remove frittata from oven and set aside to cool for 10 minutes. Frittata will continue to cook slightly once dish is removed from oven, so be sure not to overcook and remove at the appropriate time.
- When ready, sprinkle any remaining fresh chopped parsley over top for garnish. Cut in squares as needed and serve.
- Prep Time: 10 minutes
- Rest Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Oven Baked
- Cuisine: Greek
Keywords: vegetarian breakfast, vegetarian brunch, brunch recipe, breakfast recipe, brunch party, serve brunch, frittata, brunch frittata, breakfast frittata, spinach frittata, feta frittata, greek frittata, greek breakfast, greek brunch, egg, eggs, large eggs, breakfast eggs, brunch eggs, EVOO, olive oil, extra virgin olive oil, healthy breakfast, healthy brunch, healthy fat, healthy fats, healthy, healthy recipe, yellow onion, onion, milk, cheese, feta, feta cheese, crumbled feta, crumbled cheese, cheese crumbles, cheese frittata, garlic, minced garlic, garlic spinach, spinach, fresh spinach, spinach leaves, spinach eggs, cheese eggs, herbs, herb, fresh herbs, fresh herb, dill, fresh dill, parsley, fresh parsley, parsley leaves, chopped parsley, italian parsley, curled parsley, curly parsley, fresh parsley leaves, chopped parsley leaves, mint, fresh mint, mint leaves, chopped mint, chopped mint leaves, dried herb, dried herbs, dried oregano, oregano, dried oregano leaves, oregano leaves, spice, spices, ground paprika, paprika