Greek Spinach and Feta Frittata

While staying with a family on the island of Crete, I noticed they often made egg dishes incorporating garden vegetables and local cheese for late morning meals. The grandmother explained that frittata-style dishes are common in Mediterranean households as a way to use up leftover vegetables while creating a protein-rich meal. This version highlights the classic Greek combination of spinach and feta.

Ingredients

• 8 large eggs
• 1/4 cup whole milk or half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 6 cups fresh spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and sliced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• Lemon wedges, for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, milk, salt, pepper, and oregano. Set aside.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add onion and cook until softened, about 4 minutes.
5. Add garlic and cook for 30 seconds until fragrant.
6. Add spinach in batches, stirring until wilted.
7. Scatter cherry tomatoes and olives over the spinach mixture.
8. Pour egg mixture over the vegetables.
9. Sprinkle crumbled feta cheese evenly over the top.
10. Cook on stovetop for 3-4 minutes until edges begin to set.
11. Transfer skillet to preheated oven and bake for 15-18 minutes until eggs are set and top is lightly golden.
12. Remove from oven and let cool for 5 minutes.
13. Sprinkle with fresh dill and mint.
14. Slice into wedges and serve with lemon wedges.

Recipe Notes

• Add a pinch of red pepper flakes for a slight heat that complements the feta.
• This frittata can be made ahead and served at room temperature, making it perfect for brunches.
• Try using different Greek cheeses like kasseri or graviera for variation.
• Leftover frittata makes excellent sandwich filling with a spread of tzatziki.

Prep time: 15 minutes | Cook time: 25 minutes | Serves: 6