by Katerina Mountanos January 25, 2020 0 Comments

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.
Katerina Mountanos
Katerina Mountanos

Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.



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