Ingredients
Method
- Set your oven to 375°F (190°C). This ensures even cooking and a perfect golden top.
- Wash and chop the spinach into smaller pieces for even distribution. If using sun-dried tomatoes packed in oil, drain and chop them finely.
- Heat olive oil in an oven-safe skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Then, toss in the chopped spinach and cook for 2–3 minutes until wilted. If using onions, add them along with the garlic for a deeper flavor.
- In a mixing bowl, whisk together the eggs, milk, salt, pepper, oregano, and red pepper flakes. Whisk until well combined and slightly frothy to create a light and fluffy texture.
- Once the spinach has wilted, spread it evenly in the skillet. Sprinkle the sun-dried tomatoes and crumbled feta cheese on top. Slowly pour the egg mixture over everything, ensuring it spreads evenly.
- Let the frittata cook undisturbed for 2–3 minutes on medium-low heat. This helps set the edges before baking, giving it a perfect texture.
- Place the skillet in the preheated oven and bake for 12–15 minutes. Check by inserting a knife or toothpick into the center — if it comes out clean, the frittata is done. If needed, bake for an additional 2–3 minutes.
- Remove from the oven and let it cool for 5 minutes before slicing. Serve warm with a side of mixed greens, toast, or roasted potatoes for a complete meal.
Notes
Can I Freeze This Frittata?
Yes! Cut it into slices, wrap them individually, and store in an airtight container in the freezer for up to 3 months. Reheat in the oven at 350°F (175°C) for 10 minutes.
What Can I Use Instead of Spinach?
Kale, Swiss chard, or arugula work well as substitutes. Just sauté them as you would the spinach.
Can I Make This Without an Oven?
Yes! Cover the skillet with a lid and cook on low heat for 10–12 minutes until the eggs set. Alternatively, cook on the stovetop until the edges are firm, then flip and cook for 2 more minutes.