Name: Spinach & feta frittata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 large large eggs; ¼ cup whole milk; 1 tbsp olive oil; ½ small red onion, finely diced; 2 cloves garlic, minced; 5 oz baby spinach, washed and dried; ⅓ cup crumbled feta; ¼ tsp fine salt; ¼ tsp ground black pepper

Gather your ingredients

A little prep first.

Check ingredients as you gather them.

Equipment

10-inch (25-cm) oven-safe skillet
Mixing bowl
Oven mitts
Instant-read food thermometer

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Whisk the eggsHeat the oven to 400°F (200°C). Whisk eggs, milk, salt and pepper just until evenly blended.
02Cook the vegetables firstHeat oil in the oven-safe skillet over medium heat. Cook onion for about 5 minutes. Add garlic for 30 seconds, then spinach in handfuls. Stir until wilted and excess liquid has evaporated, about 2–3 minutes.
03Let the oven set the eggsSpread the vegetables evenly. Pour in the eggs and scatter feta over the top. Transfer carefully to the oven and bake for about 12–17 minutes, until the center is set and reaches 160°F (71°C). Check early; pan material affects timing.
04Cut into wedgesUse oven mitts to remove the skillet and keep the hot handle covered or clearly marked. Cut into four portions and serve.

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A few useful notes

Use fresh spinach for this version. Frozen spinach needs thawing and thorough squeezing before use, which changes the preparation time.

A 12-inch pan makes a thinner frittata and can shorten the bake; this timing assumes a 10-inch pan.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.