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Prep time: 10 min
Cook time: 12 min
Servings: 8
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.
Ingredients
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
1 pinch sea salt
6 ounce spinach, frozen
1/2 cup yellow onions, finely chopped
1 cup fresh parsley, chopped
3 tbsp mint leaves, chopped
3 garlic cloves, minced
4 ounces feta cheese, crumbled fat free
olive oil
Directions
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.)
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