Summer Frittata with Spinach and Feta

How To Make Summer Frittata with Spinach and Feta

1. Cut green onions finely.
2. Roughly chop the spinach and set aside as well.
3. Cut cherry tomatoes in half.
4. Crumble the feta cheese with your hands or with a fork.
5. Set aside.
6. Pre-heat oven to 180C.
7. Add eggs in a bowl, whisk them.
8. Then add egg whites, milk, salt pepper and whisk again.
9. Place cast iron pan on medium heat.
10. Once skillet is hot, add olive oil.
11. Then add the green onions in.
12. Stir to saute them lightly.
13. Add spinach slowly and let it wilt, stir occasionally to turn it over.
14. Volume will go down fast.
15. Let the liquid coming out from spinach evaporate.
16. Pour whisked eggs over and add feta cheese all over the skillet, try to spread the cheese evenly.
17. The sides of the frittata will start to set but the middle should be all liquid still.
18. Insert a spatula on the sides to let more of the egg mix to flow underneath without breaking the frittata shape.
19. Add the cherry tomatoes halves on top, spread them around evenly.
20. After it’s cooked for few minutes, transfer cast iron pan to oven and let cook for another 8-10 minutes until the middle of the skillet is not jiggly anymore.
21. Remove from the oven and enjoy