Cast Iron Spinach and Feta Frittata
By Lawman JohnsonPublished on July 14, 2017
Time
1 hour
Yield
Serves 4 to 6
Ingredients
11 ounces (11 cups) baby spinach 10 large eggs 3 tablespoons half-and-half Salt and pepper 3 ounces feta cheese, crumbled (¾ cup)2 tablespoons vegetable oil 1 onion, chopped fine2 garlic cloves, minced1 teaspoon minced fresh oregano or ¼ teaspoon dried
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Microwave spinach and ½ cup water in large covered bowl until spinach is wilted and decreased in volume by half, about 4 minutes. Remove bowl from microwave and keep covered for 1 minute. Carefully remove cover, allowing steam to escape away from you, and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and coarsely chop. Return spinach to colander and press a second time.
- Beat eggs, half-and-half, ¾ teaspoon salt, and ½ teaspoon pepper together with fork in bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Stir in ½ cup feta.
- Heat 10-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in spinach and cook until uniformly wilted and glossy, about 2 minutes.
- Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs form large curds and spatula leaves trail on bottom of skillet but eggs are still moist, 1 to 2 minutes. Shake skillet to distribute eggs evenly. Sprinkle with remaining ¼ cup feta and gently press into eggs with spatula.
- Transfer skillet to oven and broil until center of frittata is puffed and surface is just beginning to brown, 3 to 5 minutes; when cut into with paring knife, eggs should be slightly wet and runny.
- Using potholders, transfer skillet to wire rack and let frittata rest for 5 minutes. Being careful of hot skillet handle, run spatula around edge of skillet to loosen frittata, then slide frittata out of skillet onto cutting board. Cut frittata into wedges and serve warm or at room temperature.
Time
1 hourYield
Serves 4 to 6Ingredients
11 ounces (11 cups) baby spinach
10 large eggs
3 tablespoons half-and-half
Salt and pepper
3 ounces feta cheese, crumbled (¾ cup)
2 tablespoons vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 teaspoon minced fresh oregano or ¼ teaspoon dried
Ingredients
11 ounces (11 cups) baby spinach
10 large eggs
3 tablespoons half-and-half
Salt and pepper
3 ounces feta cheese, crumbled (¾ cup)
2 tablespoons vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 teaspoon minced fresh oregano or ¼ teaspoon dried
Ingredients
11 ounces (11 cups) baby spinach
10 large eggs
3 tablespoons half-and-half
Salt and pepper
3 ounces feta cheese, crumbled (¾ cup)
2 tablespoons vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
1 teaspoon minced fresh oregano or ¼ teaspoon dried
Why This Recipe Works
For a perfect, tender frittata packed with flavor, we started with 10 large eggs mixed with half-and-half. The water in the dairy helped create steam so that the eggs puffed up, and the fat kept the frittata tender. We used the microwave to quickly wilt fresh spinach and then drained it to keep the frittata from becoming waterlogged. Feta cheese and oregano added great savory flavor. Actively stirring and scraping the egg mixture during cooking kept the eggs from becoming tough and ensured quicker cooking. Shaking the skillet helped the eggs distribute properly, and cooking the frittata on the stovetop created some nice browning on the bottom. We then transferred the skillet to the broiler, where the high heat helped the frittata puff slightly and set without overcooking the bottom. The cast iron was perfectly at home under the broiler, unlike nonstick pans with plastic handles and coatings that shouldn't be exposed to intense heat. Once we moved the skillet from the broiler to a wire rack, the residual heat from the cast iron helped the frittata finish cooking.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Microwave spinach and ½ cup water in large covered bowl until spinach is wilted and decreased in volume by half, about 4 minutes. Remove bowl from microwave and keep covered for 1 minute. Carefully remove cover, allowing steam to escape away from you, and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and coarsely chop. Return spinach to colander and press a second time.
- Beat eggs, half-and-half, ¾ teaspoon salt, and ½ teaspoon pepper together with fork in bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Stir in ½ cup feta.
- Heat 10-inch cast-iron skillet over medium heat for 3 minutes. Add oil and heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in spinach and cook until uniformly wilted and glossy, about 2 minutes.
- Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs form large curds and spatula leaves trail on bottom of skillet but eggs are still moist, 1 to 2 minutes. Shake skillet to distribute eggs evenly. Sprinkle with remaining ¼ cup feta and gently press into eggs with spatula.
- Transfer skillet to oven and broil until center of frittata is puffed and surface is just beginning to brown, 3 to 5 minutes; when cut into with paring knife, eggs should be slightly wet and runny.
- Using potholders, transfer skillet to wire rack and let frittata rest for 5 minutes. Being careful of hot skillet handle, run spatula around edge of skillet to loosen frittata, then slide frittata out of skillet onto cutting board. Cut frittata into wedges and serve warm or at room temperature.
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