This bright, herb-forward frittata combines fresh spinach, briny feta, and generous handfuls of parsley and mint for a dish that feels both nourishing and vibrant. Using fresh spinach instead of frozen keeps the texture light and tender, while dried oregano and dill lend a subtle Mediterranean note. It’s an easy, adaptable recipe that works beautifully for breakfast, brunch, or a simple supper — especially when paired with a crisp salad.
INGREDIENTS:
8 large eggs
1 teaspoon dried oregano
1/2 teaspoon dried dill
1/2 teaspoon black pepper
Kosher salt, to taste
6 ounces fresh baby spinach (about 5 to 6 cups)
1 small yellow onion, finely chopped
1 cup chopped fresh parsley leaves
3 tablespoons chopped fresh mint leaves
3 garlic cloves, minced
3 to 4 ounces feta cheese, crumbled
1/14 cup whole milk
Extra virgin olive oil, for the pan
METHOD:
Preheat the oven to 375°F.
Heat about 2 tablespoons olive oil in a 10- or 12-inch oven-safe skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until softened.
Add the spinach in batches, stirring until wilted after each addition. Continue cooking until the spinach has released its moisture and most of the liquid has evaporated, about 2 to 3 minutes. Stir in the garlic and cook for 30 seconds more. Remove the skillet from the heat and allow the mixture to cool slightly.
In a large bowl, whisk together the eggs, oregano, dill, black pepper, and a generous pinch of kosher salt. Whisk in the milk.
Add the cooked spinach mixture to the eggs, followed by the parsley, mint, and crumbled feta. Stir gently to combine.
Wipe out the skillet if needed and return it to medium heat with a light coating of olive oil. Pour in the egg mixture and gently shake the pan to distribute everything evenly. Cook for about 3 to 4 minutes, until the edges begin to set.
Transfer the skillet to the oven and bake for 8 to 12 minutes, or until the center is just set and no longer jiggles when the pan is gently shaken.
Remove from the oven and let the frittata rest for a few minutes before slicing. Serve warm or at room temperature.
SUGGESTED USES:
- Serve with a cucumber–tomato salad and warm pita or flatbread
- Add to a brunch spread with olives, fruit, and yogurt
- Tuck slices into sandwiches or wraps the next day
- Cut into small squares for potlucks or mezze-style platters
- Enjoy cold for picnics or packed lunches
VARIATIONS:
- Add sliced scallions or leeks in place of the onion
- Substitute fresh dill for dried (1 tablespoon chopped)
- Add a pinch of red pepper flakes for gentle heat
