• black pepper 1/4 tsp black pepper
  • cherry tomatoes 12 cherry tomatoes, halved
  • eggs 1 dozen eggs
  • feta cheese 3 oz feta cheese, crumbled
  • garlic powder 1/2 tsp garlic powder
  • milk 1/4 cup milk
  • olive oil 2 Tbsp olive oil, divided
  • oregano 1 tsp dried oregano
  • parmesan cheese 1/2 cup Parmesan cheese, grated
  • red pepper flakes 1/8 tsp red pepper flakes
  • salt 1/2 tsp salt
  • spinach 12 oz spinach, washed and left wet
  • yellow onion 1/2 medium yellow onion, diced
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How to make it

  1. If going directly into the oven, preheat oven to 350 degrees.
  2. Heat 1 Tbsp oil in a heavy, oven-safe skillet. (If you dont have an ovenproof skillet, use a 9" x 13" casserole dish.)
  3. Add washed and slightly wet spinach to the pan then cover and steam for 23 minutes. Lift cover and stir spinach with a wooden spoon. Cover and steam for an additional 2 minutes until all the spinach has wilted. Dont overcook.
  4. Remove spinach from skillet then drain in a colander, making certain to squeeze out the water with a large spoon. Set aside.
  5. Add remaining oil to skillet and heat until it shimmers.
  6. Add onion to skillet then cook until translucent about 3 minutes.
  7. Remove from heat.Separate spinach with two forks. Sprinkle separated spinach over the onion. The spinach will try to clump up, so keep separating it until its mixed together.Sprinkle top of the spinach evenly with Parmesan cheese.
  8. Whisk eggs in a large bowl until smooth.
  9. Add remaining ingredients (except feta) then whisk until blended.
  10. Pour mixture into skillet. Sprinkle the top with the crumbled feta.
  11. Place skillet in oven and bake for 3035 minutes or until the middle is set and bounces back to touch or a knife inserted into the middle comes out clean.