📖 Instructions

1. Preheat your oven to 375°F (190°C). Make sure the rack is in the middle position.
2. Heat 1 tablespoon of olive oil in a 9-inch oven-safe skillet over medium heat. Add 1/2 cup of chopped onion and cook until softened, about 5 minutes. Stir occasionally to prevent burning. I like mine a bit caramelized, so I give it a little extra time.
3. Add 10 ounces of fresh spinach to the skillet. Cook until the spinach wilts, about 3-5 minutes. Stir frequently. You might need to add the spinach in batches if your skillet is crowded.
4. Remove the skillet from the heat. In a large bowl, whisk together 6 large eggs, 1/4 cup of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined. Don't over-whisk; just make sure everything is mixed evenly.
5. Crumble 4 ounces of feta cheese over the spinach in the skillet. Pour the egg mixture over the spinach and feta, making sure it's evenly distributed.
6. Sprinkle 1/4 cup of pine nuts over the top of the frittata. Gently press them into the egg mixture so they don't burn in the oven. This step always makes me feel fancy!
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the top is lightly golden brown. A knife inserted into the center should come out clean. I sometimes jiggle the pan gently to make sure the center isn't too wobbly.
8. Remove the frittata from the oven and let it cool for a few minutes before slicing. Garnish with a sprinkle of fresh parsley or dill, if desired. I love a little fresh dill; it adds a bright, herby note.