One of my favorite dinners when I was growing up was a zucchini frittata that my mom would make.
I love zucchini, and the combination of zucchini, eggs, and cheese was dinner perfection for me.
Now, not only do I love the taste of a frittata, but I also love how easy they are to make and how economical they can be. There isn’t a lot of prep that goes into making one, and the flavor combinations are nearly endless.
This Spinach & Feta Frittata puts a Greek spin on things. The flavors of spinach, feta, and oregano all work together perfectly, and the frittata makes a great breakfast or breakfast-for-dinner.
Spinach & Feta Frittata
- 1 tablespoon olive oil
- 11 cups fresh spinach
- 3/4 cup diced white or yellow onion
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- Salt and pepper
- 10 large eggs
- 3 tablespoons half-and-half or milk
- 3/4 cup crumbled feta
Preheat oven to 350 F.
Heat olive oil in a 10-inch cast iron skillet.
Add part of the spinach to skillet, and cook until it wilts down.
Continue adding spinach, and stirring as it cooks, until all of the spinach has wilted down.
Add onion and garlic to the skillet, and continue cooking, stirring frequently, until onion has softened, about 3 minutes.
In a separate medium bowl, whisk together eggs and half-and-half until combined.
Season vegetables with salt and pepper, and then pour egg mixture over vegetables.
Sprinkle half of the feta over the egg mixture and gently press into egg.
Sprinkle remaining half of feta over the egg mixture.
Bake for 35-45 minutes, or until set and lightly browned.
Let cool for 10 minutes.
Cut into wedges, and serve warm.