Ingredients:

  • 6 large eggs
  • 1/4 cup whole milk (60ml)
  • 4 oz feta cheese (115g), crumbled
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 5 oz fresh spinach (140g), roughly chopped (or frozen, thawed and squeezed dry)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1 tablespoon fresh lemon juice
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in an oven-safe skillet over medium heat. Sauté shallots until softened, about 3 minutes. Add the spinach and cook until wilted. Remove from heat.
  3. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, oregano, and lemon juice until well combined and slightly frothy.
  4. Pour the egg mixture over the spinach in the skillet. Sprinkle the crumbled feta evenly over the top.
  5. Bake in the preheated oven for 35-40 minutes, or until the frittata is set and lightly golden brown on top. A knife inserted into the center should come out clean.
  6. Let the frittata cool slightly before slicing and serving.