Feta and Spinach Frittata with Herbs

Name: Feta and Spinach Frittata with Herbs
Cuisine: Mediterranean
Ingredients: 6 large eggs; 5 oz washed and trimmed, baby spinach; ½ cup feta, crumbled; ½ cup milk (2% or whole); 2 Tbsp fresh mint, chopped; 2 Tbsp fresh chives, chopped finely; 2 Tbsp fresh dill, chopped; 2 Tbsp Salt; Fresh cracked pepper; 2 dashes dry oregano; Kosterina EVOO

By Katerina Mountanos

By Katerina Mountanos

Feta and Spinach Frittata with Herbs

Ingredients

6 large eggs
5 oz washed and trimmed, baby spinach
½ cup feta, crumbled
½ cup milk (2% or whole)
2 Tbsp fresh mint, chopped
2 Tbsp fresh chives, chopped finely
2 Tbsp fresh dill, chopped
2 Tbsp Salt
Fresh cracked pepper
2 dashes dry oregano
Kosterina EVOO

Directions

Preheat oven to 400 degrees.
Heat 2 tablespoon of Kosterina EVOO in a large dutch oven or large sautoir pan. Add baby spinach and cook until wilted. Season with salt and pepper and set aside until completely cool to touch.
Grease or spray non-stick spray on a baking dish and set aside.
While spinach is cooling, crack eggs in a large mixing bowl with milk and whisk. Add feta, fresh and dry herbs, salt and pepper.
Once spinach is cool enough to handle, transfer spinach into a clean towel and wring out all excess water.
Lay out spinach on a baking dish and pour egg mixture on top.
Bake for 15-18 min until firm. Let frittata cool before slicing.