This easy recipe for spinach feta oven frittata cooks up perfectly in your favorite cast iron skillet! Eggs and veggies, it’s what’s for dinner.
- 1 pound baby spinach
- 2 tablespoons olive oil
- 8 eggs
- 4 ounces feta cheese
- Sea salt and pepper
- Dried oregano
- Preheat oven to 350.
- Heat olive oil in a large skillet over medium high heat. Saute spinach until wilted, and then transfer to a 10 inch oven-safe skillet (I use my cast iron skillet).
- Beat eggs until frothy and pour over spinach.
- Crumble feta and sprinkle over eggs. Season with a pinch of salt and a grinding of pepper.
- Bake for 30 minutes or until eggs are set. Sprinkle liberally with ground oregano. Cool slightly, cut into wedges and serve.