Spanakopita Frittata With Spinach & Feta

Ingredients

• 2 Tbsp extra virgin olive oil (+more for serving)
• 2 cloves garlic, minced
• 5 cups baby spinach
• 1/2 cup spring onion, chopped
• 1 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 8 large eggs
• 1/4 cup water
• 1/2 cup feta cheese, crumbled
• Salt + pepper, to taste

Instructions

1. 1

   Preheat your oven to a broil.

2. 2

   Chop up all the fresh herbs, including the spring onion, dill, and parsley. Mince garlic and set aside.

3. 3

   In a large bowl, whisk eggs with water, salt, and pepper.

4. 4

   Heat a skillet over medium heat and add olive oil and minced garlic. Cook for 1-2 minutes until the garlic is brown and fragrant.

5. 5

   Add baby spinach to the skillet and continue to cook until it has started to wilt. Then, add in all the chopped herbs, stirring and cooking for 1 minute.

6. 6

   Make sure the spinach and herbs are evenly distributed throughout the pan. Pour the whisked eggs over all the greens.

7. 7

   Evenly sprinkle the crumbled feta overtop of the eggs and cook for about 7-8 minutes.

8. 8

   After 8 minutes are up, transfer the skillet into the oven under the broiler. Continue to cook for about 3-4 minutes in the oven, or until slightly browned and puffed up.

9. 9

   Remove the frittata from the oven and allow to cool/deflate for a couple minutes before cutting into 4 pieces. Enjoy immediately or store leftovers for later!