Spinach and Feta Frittata with Fresh Herbs
A tall, tender oven-finished frittata with wilted spinach, tangy feta, tomatoes and plenty of dill and parsley. Serves four for brunch or dinner.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Squeezing the liquid out of the spinach is the step that keeps the frittata from turning watery. Leftover wedges are excellent cold in a sandwich the next day.
Method
-
Heat the oven to 400°F (200°C) with a rack in the middle.
-
Whisk the eggs, milk, salt, pepper and nutmeg in a large bowl until no streaks of white remain. Stir in the dill, parsley and two-thirds of the feta.
-
Heat the olive oil and butter in a 10-inch oven-safe nonstick skillet over medium heat. Add the spinach in handfuls, stirring until wilted, about . Press out any liquid with a spatula and pour it off.
-
Scatter the tomatoes over the spinach, then pour in the egg mixture. Cook without stirring for , until the edges are just set.
-
Sprinkle with the remaining feta and transfer the skillet to the oven. Bake , until puffed and the center no longer jiggles.
-
Rest , loosen the edges with a spatula and slide onto a board. Cut into wedges and serve warm or at room temperature.
Tap a number to check off a step. Tap a green time to start a timer.
