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