A savory frittata bursting with spinach, feta cheese, and sun-dried tomatoes, perfect for brunch or light dining.
# Components:
→ Vegetables
01 - 2 cups fresh baby spinach, roughly chopped
02 - 1/2 cup sun-dried tomatoes packed in oil, drained and julienned
03 - 1 small yellow onion, finely chopped
04 - 1 clove garlic, minced
→ Dairy and Eggs
05 - 6 large eggs
06 - 1/4 cup whole milk
07 - 1/2 cup feta cheese, crumbled
08 - 1/4 cup grated Parmesan cheese
→ Spices and Seasonings
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon salt
12 - 2 tablespoons olive oil
# Directions:
01 - Preheat your oven to 375°F
02 - In a 10-inch ovenproof skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more
03 - Stir in the chopped spinach and cook until wilted, approximately 2 minutes. Add sun-dried tomatoes and cook for 1 additional minute
04 - In a large bowl, whisk together eggs, milk, oregano, salt, and pepper. Stir in crumbled feta and Parmesan cheese
05 - Pour the egg mixture evenly over the vegetables in the skillet. Gently stir once to combine, then cook on the stovetop for 2 to 3 minutes until the edges begin to set
06 - Transfer the skillet to the oven and bake for 10 to 12 minutes, or until the center is just set and the top is slightly golden
07 - Remove from oven, let cool for a few minutes, then slice and serve warm or at room temperature
