Spinach and Feta Frittata

Time 30min Makes 6 servings

YOU WILL NEED

• 4 Ivester Family Farm eggs and 6oz of egg whites

• ¼ cup whole milk

• ½ cup crumbled feta cheese

• Salt, black pepper, and dried parsley to taste

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 1 cup spinach, chopped

• 1/2 cup of cherry tomatoes (cut in half)

DIRECTIONS

Preheat oven to 375°F.

Whisk together eggs, milk, crumbled feta cheese, salt, pepper, and parsley.

Heat olive oil in a 10-inch cast iron skillet over medium heat. Add the garlic and onion and sauté until soft, about 3–4 minutes.

Add spinach to the skillet and cook until wilted—about 2 minutes.

Pour in the egg mixture, reduce heat to low and cook for 3–4 minutes until the edges begin to set.

Transfer the skillet to the oven. Bake for 8–12 minutes, or until the frittata is fully set. A knife inserted in the center should come out clean.