Here’s a quick and easy one skillet dish for your invited or even your unexpected house guests! This here dee-lish-us Spinach and Feta Frittata , served up warm with a nice baguette, a bowl of kalamata olives, some sparkling champagne or mimosas , makes the perfect quick and easy brunch or lunch or even supper meal for all your family or guests! So, git out your skillet and enjoy!
Spinach And Feta Frittata
Recipe by: Bobbi Jo Lathan
Recipe type: Breakfast
Cuisine: Southern
PREP TIME
5 mins
COOK TIME
25 mins
TOTAL TIME
30 mins
INGREDIENTS
2 ½ tablespoons olive oil
1 shallot (finely chopped)
2 cloves fresh garlic (finely chopped
1 tablespoon fresh oregano (chopped)
1 ½ cups fresh spinach leaves (roughly chopped)
10 eggs (beaten)
¼ cup evaporated milk (or heavy cream or half & half)
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 cup feta cheese (crumbled)
¼ cup chives or green onion tips (chopped)
INSTRUCTIONS
Preheat your oven on the Broil setting.
Git out a big mixing bowl and whisk together the eggs and the milk. Set it aside for now.
Now, git out your oven-proof skillet and place it on the stovetop. (I use my cast iron skillet ‘cause it can go straight from the stovetop to the hot oven.)
Heat the olive oil in your skillet over a medium high heat. Once the oil is hot, add the shallots and cook them until softened, about 2 minutes.
Then, add the chopped garlic and cook for another minute or so, stirring constantly. Next, add the spinach and fresh oregano to the onions and garlic and cook ‘til your spinach is nicely wilted.
Pour the beaten eggs and milk over the spinach mixture and stir it with a wooden spoon or spatula in order to blend.
Add the salt and pepper and the crumbled feta cheese.
Stir the eggs and cheese and spinach around in the pan to blend and to loosen any spinach and onions and garlic from the bottom of the pan.
Sprinkle the chives or green onion tips over the eggs.
Let the egg mixture cook for about 12 minutes until it begins to set. If you see the eggs are cookin’ too fast and are browning too quickly, just turn the burner down a bit.
Once the eggs are pretty set, place the skillet of eggs and spinach under the broiler in your oven for about 2 minutes.
Then, remove the skillet from the oven and loosen the edges with a spatula. Place a dinner plate over the top of the eggs in the skillet and firmly flip the frittata onto the plate. OR…if you’re lazy like me, don’t bother flipping it.
Just place a nice dish towel under it or a trivet and serve it on the table in the skillet. Then, slice into wedges and serve it up warm with a nice baguette. YUM! You’ve got yourself a complete brunch or lunch or dinner in a skillet!