Spinach and Feta Frittata (with Tomatoes)

Back in June, we went with friends to the Eastern Shore for the weekend (see my last post for how that turned out - hint: it was amazing). My friend Ella had breakfast duty and cooked an awesome spinach and feta frittata for everyone. It was the perfect breakfast/brunch dish and a much-needed meal after an evening full of wine and spritzes. I reached out to Ella and she graciously agreed to share the recipe with me/you all. Here is Ella's recipe (and commentary):

Spinach and Feta Frittata

Ingredients

1 Bag frozen (or fresh, I suppose) spinach, chopped
2 Tbsp. olive oil
1 Large yellow onion, chopped (the more onion the better, in my humble opinion)
1-2 Large clove garlic, minced (adjust to taste)
9-10 Large eggs
2 Tbsp milk (optional; you can also use water)
1 Container crumbled feta cheese (less if you're weird and health conscious)
1 Small container of cherry or grape tomatoes, halved or quartered
Salt and freshly ground pepper to taste
Spices to taste (I have used thyme, oregano, basil, rosemary, red pepper flakes)

Preparation

1 Preheat oven to 350°F

2 Cook spinach. Drain water. Set aside.

3 In a mixing bowl, whisk together eggs, milk/water, and feta cheese. Season with salt and pepper and other spices. Set aside.

4 Sauté onions in olive oil until translucent. Add toward the end. Mix the cooked chopped spinach in with the onions and garlic.

5 Spread out spinach mixture evenly on bottom of pie pan. Add / evenly distribute the chopped tomatoes. Pour egg mixture over spinach / onion / tomato mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

6 Sprinkle any leftover feta cheese over the top of the frittata mixture.

7 Bake for 45-55 minutes, until frittata is puffy and golden. (I just eyeball it.)

Eat immediately with good friends!