A no-fuss all in one meal for any time of day.
From our center to your home.
Yield: 4 Servings
Ingredients
8 large eggs
⅓ cups half and half
½ teaspoon fine sea salt or 1 teaspoon Diamond Kosher salt
1 pinch ground black pepper
1 Tablespoon avocado oil
2 ½ cups baby spinach, washed.
3 tablespoons crumbled feta
Step 1
Preheat oven to 400°F.
Heat oil in a pan over medium heat. Add spinach and a small pinch of salt. Sautee until the spinach is wilted, 2-3 minutes. Let spinach cool and squeeze some of the juice out of it.
Step 2
Whisk eggs, half and half, salt, and pepper in a large bowl.
Step 3
Grease a ~ 10 in. baking pan or cast iron skillet with cooking spray or butter.
Add the egg mixture and spinach to the pan and sprinkle with feta. Transfer the pan to the oven and bake uncovered.
Step 4
Bake until the frittata is set. After about 10 minutes, check for doneness by inserting a toothpick or fork into the frittata. If the toothpick comes out clean, with no egg clinging to it when you remove it, it’s done. Check in multiple areas as the frittata may not bake evenly. If the frittata is still wet, continue baking and check every few minutes until it’s set. The cook time is quite variable depending on the thickness of the frittata and your oven.
