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.
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.
When you cut the watermelon into squares, the watermelon and feta come together on the plate to offer a flavor combination you might not have imagined that truly showcases all the ingredients. A drizzle of Kosterina Dark Chocolate Balsamic Vinegar before serving enhances all the flavors on the plate.
We’re jumping on another TikTok trend: Pesto Eggs! Who knew you could fry your eggs in pesto for the most delicious breakfast? What we did know is that Kosterina Extra Virgin Olive Oil makes a distinct and truly fantastic pesto. Make our pesto, make these eggs, thank us later.