Feta Frittata

By Erica Clark
Jul 13, 2015



Jul 13, 2015

Serves 4


  • 8 large eggs, beaten
  • 1 Tbsp chopped fresh oregano (or 1 tsp dried)
  • ½ tsp kosher salt
  • ¹⁄8 tsp black pepper
  • 2 Tbsp olive oil
  • 1 large shallot, thinly sliced
  • 1 5-oz package baby spinach
  • 2 oz feta cheese, crumbled

1. Preheat the broiler. Season eggs with the oregano, salt, and pepper and set aside. Heat olive oil in a large ovenproof skillet over medium-high. Add shallot and cook, stirring occasionally, until starting to soften, about 2 minutes. Add baby spinach and cook, tossing, until just wilted.

2. Spread the spinach over the bottom of the pan and pour in eggs. Cook until the frittata is set around the edges, about 3 minutes. Sprinkle with feta cheese and transfer to the broiler. Broil until the top is set and beginning to brown in spots, about 2 minutes. Slice into wedges to serve.

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PHOTO: Christina Holmes

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