- 6 large eggs
- 1/4 cup heavy cream
- 1 Tablespoon finely chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon Ascolano Extra Virgin Olive Oil
- 1/2 medium onion, diced
- 4 oz. baby spinach (about 4 cups packed)
- 1 cup crumbled feta cheese
- Place a rack in the middle of the oven and heat to 400 degrees.
- Heat the Ascolano Extra Virgin Olive Oil in an 8-inch cast iron skillet or other oven-safe skillet over medium heat until the oil begins to shimmer. Add the onion and cook until onions are soft, about 5 minutes. Stir occasionally. Add the spinach a little at a time, tossing until all leaves are wilted. For fresh spinach this will take about 3 minutes. Spread the spinach in an even layer over the bottom of the pan and sprinkle with the feta cheese.
- Pour the egg mixture over the onions, spinach, and cheese. Tilt the pan so that the egg mixture fills in all the nooks and crannies of the vegetable and cheese layers. Cook, undisturbed, until the eggs at the edge of the pan begin to set (about 2 minutes).
- Transfer the pan to the oven and bake until the eggs are completely set, about 8-10 minutes. To check, cut a small slit in the center of the fritatta. If you see raw egg running into the cut, bake for another few minutes; if the eggs are set, remove the fritatta from the oven and cool for 5 minutes before slicing and serving.
- Note 1: 6 oz. of frozen, chopped spinach can be used in place of fresh spinach. Thaw, drain, and squeeze the spinach to remove as much liquid as possible and cook for just 1 minute before topping with the cheese on the bottom of the pan.
- Note 2: Fritatta can be stored, refrigerated, in a covered container for up to 5 days.