Ingredients
Units
Scale
- 1 garlic clove
- 1/4 cup red onion
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 2 tbsp whole milk
- 12 eggs
- 1/4 cup feta + 2 tbsp for topping
- 1/4 tsp salt
- 2 cups baby spinach
Instructions
- Mince the garlic and finely dice the red onion.
- Finely chop the dill and parsley, and set aside.
- Add the garlic, onion, and olive oil to a medium cast iron or ceramic pan. Place the pan on the stove and cook over medium heat until translucent.
- While the garlic and onion are cooking, crack the eggs into a medium mixing bowl. Add the milk and salt, and whisk until frothy and yellow (without any streaks).
- Add 1 cup of spinach to the pan and sauté until just wilted.
- Spread the spinach evenly over the bottom of the pan. Sprinkle the parsley, dill, and 1/4 cup feta over the spinach.
- Pour the eggs into the pan, and top with the remaining baby spinach and feta.
- Cover and turn the heat down to low.
- Cook on low until the frittata starts to pull away from the pan around the edges and the top is just set.
- Remove the pan from the heat, allow the frittata to cool slightly before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1.2 g
- Sodium: 308 mg
- Fat: 15.7 g
- Saturated Fat: 4.8 g
- Carbohydrates: 2.7 g
- Fiber: 0.4 g
- Protein: 14.1 g