Looking to batch cook a protein and veggie rich breakfast, look no further! This is packed with flavor and serves 2-4 people. Pair with some avocado (and maybe some sourdough toast) for a delicious, complete breakfast.

Spinach and Feta Frittata

Ingredients:

• 1-2 tablespoon olive oil
• 1/2 yellow onion, diced
• 6 cups roughly chopped fresh spinach (or 3 cups frozen spinach)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried herbs (parsley, basil, rosemary are all great!)
• 4 large eggs, beaten
• 1 ½ cups milk (regular or nut/seed milk)
• ½ cup feta cheese (optional)
• 1 teaspoon dried red chili flakes, for sprinkling (optional)

Note: can swap the almond milk and feta for 1-2 cups cottage cheese

Directions:

1. Preheat the oven to 400°F.
2. Heat oil in a 12-inch cast iron skillet over medium-high heat and sauté the diced onions for approximately 5 minutes until they are translucent.
3. Add the fresh spinach to the skillet and sauté for 2 minutes until it is wilted. Add salt and herbs, mix well. Then remove from the heat.
4. Whisk the beaten eggs and milk together in a medium bowl until combined. Next, add the egg-milk mixture and cheese to the skillet, mixing well until ingredients are well distributed.
5. Bake on the middle rack of the oven for 25 to 30 minutes until the frittata is firm.
6. Garnish with a sprinkle of red chili flakes before serving if you like a bit of heat.

Note: this will stay in the fridge for 3 days or can be portioned and frozen for 3 months.

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