A delicious frittata recipe combining baby spinach, scallions, dill, feta cheese, and eggs. Perfect for brunch and easy to prepare with minimal attention required. This dish is baked in a cast iron skillet for a perfectly cooked texture.
1: Preheat your oven to 400°. Heat your 10.5” cast iron skillet over medium heat.
2: Add scallions and a generous pinch of salt.
3: In batches, add your spinach until it wilts.
4: Remove spinach and scallions and set aside to cool.
5: While cooling, crack your eggs, combine with pepper and 1/4 tsp salt, and whisk until frothy.
6: Add all spinach on top of layers of paper towels, gently squeeze to remove excess water, and chop it.
7: Add chopped spinach to the eggs and stir to incorporate.
8: Wipe out the cast iron skillet and return it to medium heat.
9: Add 1 Tbsp EVOO until it shimmers, then add the eggs and spinach mixture.
10: Add feta cheese, then bake at 400° for 20-30 minutes.
11: Allow to cool for 5-10 minutes before slicing and serving.
