Spanakopita Frittata With Spinach & Feta

Ingredients

• 2 Tbsp extra virgin olive oil (+ more for serving)
• 2 cloves garlic, minced
• 5 cups baby spinach
• ½ cup spring onion, chopped
• 1 cup fresh parsley, chopped
• ½ cup fresh dill, chopped
• 8 large eggs
• ¼ cup water
• ½ cup feta cheese, crumbled
• Salt + pepper, to taste

Instructions

1. Preheat Oven:

   • Set your oven to broil.

2. Prepare Ingredients:

   • Chop the spring onion, parsley, and dill.
   • Mince the garlic.

3. Mix Eggs:

   • In a large bowl, whisk together the eggs, water, salt, and pepper.

4. Cook the Vegetables:

   • Heat a skillet over medium heat. Add olive oil and minced garlic, cooking for 1-2 minutes until fragrant and slightly browned.
   • Add baby spinach to the skillet and cook until it starts to wilt.
   • Stir in the chopped herbs and cook for an additional minute.

5. Combine Ingredients:

   • Ensure the spinach and herbs are evenly spread in the pan.
   • Pour the whisked eggs over the vegetables.
   • Sprinkle crumbled feta evenly on top of the eggs.

6. Cook the Frittata:

   • Let it cook on the stovetop for about 7-8 minutes, or until the edges begin to set.

7. Broil:

   • Transfer the skillet to the oven under the broiler. Broil for 3-4 minutes, or until the frittata is slightly browned and puffed up.

8. Cool and Serve:

   • Remove from the oven and let the frittata cool and deflate slightly before cutting into 4 pieces.
   • Serve warm, with a drizzle of olive oil if desired.