Spinach and Feta Frittata

Instructions

1. Prepare the eggs
   In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper. Set aside.
2. Cook the vegetables
   Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
3. Wilt the spinach
   Add the chopped spinach to the skillet and cook, stirring frequently, until wilted and most of the moisture has evaporated, about 3-4 minutes. Season with dried oregano and red pepper flakes if using.
4. Combine ingredients
   Reduce heat to low. Pour the egg mixture into the skillet over the spinach mixture. Sprinkle the crumbled feta cheese and fresh herbs evenly over the eggs. Allow to cook undisturbed for 5 minutes until edges begin to set.
5. Finish in the oven
   Preheat broiler. Transfer the skillet to the oven and broil for 3-5 minutes, until the frittata is puffy, golden on top, and cooked through. Watch carefully to avoid burning.
6. Serve
   Remove from the oven (careful, the handle will be hot!) and let rest for 5 minutes. Slice into wedges and serve warm or at room temperature. Garnish with additional fresh herbs if desired.