spinach & feta frittata
👨🍳 Chefy Tip: Cook the eggs gently in the skillet before the broiler — the edges should set while the center still jiggles. That contrast in texture is the point. Broil 2–3 minutes, not until it stops moving entirely.
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Ingredients
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Preheat broiler to high. Whisk eggs with salt, pepper, and red pepper flakes until fully combined.
Heat olive oil in an oven-safe skillet over medium heat. Sauté garlic 1 minute until fragrant. Add spinach and cook until just wilted, about 2 minutes.
Add sun-dried tomatoes and stir to combine. Pour egg mixture evenly over the vegetables. Scatter feta and oregano over the top.
Cook undisturbed on the stovetop 4-5 minutes until edges are set but center is still slightly jiggly.
Transfer to broiler and cook 3-4 minutes until top is golden and puffed. Cool 2 minutes, slice into wedges, and serve.
Spinach is one of the most nutrient-dense leafy greens available, providing exceptional amounts of vitamin K, folate, iron, and magnesium in a near-zero calorie package. The oxalates in raw spinach that inhibit iron absorption are significantly reduced by wilting — making cooked spinach a more bioavailable iron source than raw.