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Spinach and Feta Frittata
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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About This Recipe
| Yield: | serves 4 |
| Active time: | 30 minutes |
| Total time: | 30 minutes |
| Special equipment: | 8 inch non-stick skillet |
| This recipe appears in: | Sunday Brunch: Spinach and Feta Frittata |
Ingredients
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped (about 2 tablespoons)
- 1 medium clove garlic, finely chopped (about 1 teaspoon)
- 1 (5-ounce) bag baby spinach
- 1 tablespoon finely chopped fresh oregano
- Kosher salt and freshly ground black pepper
- 10 eggs, beaten
- 1/4 cup milk
- 3/4 cup (about 3.5 ounces) crumbled feta
- Sliced scallions (optional)
Procedures
-
1
Adjust oven rack to highest position and preheat broiler. Heat olive oil in an 8 inch non-stick skillet over medium high heat, until shimmering. Add shallo and cook until beginning to soften, about 3 minutes. Add garlic and continue to cook until softened, about 2 minutes longer. Add spinach and oregano and cook, tossing often until spinach is fully wilted and any water released by the spinach has cooked off, about 6 minutes total. Season to taste with salt and pepper.
-
2
In a large bowl, beat eggs and milk with a whisk until incorporated. Add feta and season with salt and pepper. Pour egg mixture over spinach then gently stir with a spatula to release the spinach from the bottom of the pan so that the eggs are in direct contact with the surface of the pan.
-
3
Cook until eggs are almost totally set, about 12 minutes, reducing heat if necessary to prevent burning. Place pan under the broiler until the top is set as well, keeping a close eye on it so it does not burn, about 2 minutes longer.
-
4
To release the frittata from the pan, loosen edges with a spatula. Place a dinner plate over pan, and holding plate firmly flip the pan over so the frittata releases onto the plate. Serve warm with toast and sliced scallions.
