A fluffy, savory frittata with tender spinach, tangy feta cheese, and sweet sun-dried tomatoes.
# What You Need:
→ Vegetables
01 - 2 cups fresh baby spinach, roughly chopped
02 - 1/2 cup sun-dried tomatoes packed in oil, drained and julienned
03 - 1 small yellow onion, finely chopped
04 - 1 clove garlic, minced
→ Dairy and Eggs
05 - 6 large eggs
06 - 1/4 cup whole milk
07 - 1/2 cup crumbled feta cheese
08 - 1/4 cup grated Parmesan cheese
→ Spices and Seasonings
09 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon salt, adjusted to taste
12 - 2 tablespoons olive oil
# How To Make:
01 - Preheat oven to 375°F.
02 - In a 10-inch ovenproof skillet, heat olive oil over medium heat. Add onion and sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute.
03 - Stir in chopped spinach and cook until wilted, approximately 2 minutes. Add sun-dried tomatoes and cook for 1 additional minute.
04 - In a large bowl, whisk together eggs, milk, oregano, salt, and pepper. Stir in crumbled feta and grated Parmesan cheese until combined.
05 - Pour egg mixture evenly over vegetables in the skillet. Gently stir once to combine, then cook on stovetop for 2 to 3 minutes until edges begin to set.
06 - Transfer skillet to preheated oven and bake for 10 to 12 minutes until center is just set and top is lightly golden.
07 - Remove from oven and allow to cool for several minutes. Slice and serve warm or at room temperature.
