Spinach and Feta Frittata

Ingredients

• 2 tablespoons olive oil
• 1 medium shallot, finely chopped
• 1 medium clove garlic, finely chopped
• 1 bag baby spinach
• 1 tablespoon finely chopped fresh oregano
• Kosher salt and freshly ground black pepper
• 10 eggs, beaten
• 1/4 cup milk
• 3/4 cup crumbled feta
• Sliced scallions, optional

Directions

1. Set your oven rack in the highest position and turn on the broiler. Warm the olive oil in an 8 inch non-stick skillet over medium high heat; when it looks glossy and shimmery, add the shallot. Let it cook until it starts to soften, about 3 minutes. Stir in the garlic and cook until it has softened too, about 2 minutes longer. Add the spinach and oregano, and keep tossing everything around until the spinach has collapsed completely and the liquid it gives off has evaporated, about 6 minutes total. Add salt and pepper to taste.
2. Grab a large bowl and whisk the eggs with the milk until they come together. Stir in the feta, then season with salt and pepper. Pour the egg mixture over the spinach. With a spatula, gently nudge the greens up from the bottom so the eggs can settle against the pan itself.
3. Let it cook until the eggs are nearly set all the way through, about 12 minutes; if the bottom seems in danger of scorching, turn the heat down.
4. Move the skillet beneath the broiler and leave it there until the top has set, watching carefully so it does not burn, about 2 minutes longer.
5. Run a spatula around the edge of the frittata to loosen it from the skillet. Set a dinner plate on top, hold it securely, and turn the skillet upside down so the frittata lands on the plate.
6. Serve it warm with toast and sliced scallions.