Ingredients:

  • 8 Large Eggs
  • 0.5 cup Whole Milk
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 0.5 cup Crumbled Feta Cheese
  • 1 tbsp Extra Virgin Olive Oil
  • 1 medium Red Bell Pepper, finely diced
  • 2 cups Fresh Baby Spinach, roughly chopped
  • 0.5 medium Yellow Onion, finely minced
  • 1 clove Garlic, minced

Instructions:

  1. Heat the oven: Preheat your oven to 375°F (190°C). This temperature is high enough to puff the eggs but gentle enough not to scorch them.
  2. Prepare the custard: In a large mixing bowl, whisk together the 8 eggs, 0.5 cup milk, 0.5 tsp sea salt, and 0.25 tsp black pepper. Whisk until the proteins are fully broken down and the mixture is a uniform pale yellow.
  3. Incorporate the cheese: Stir in the 0.5 cup of crumbled feta cheese. Note: Adding the cheese to the liquid ensures it's distributed before hitting the hot pan.
  4. Sauté the aromatics: Place your skillet over medium heat and add the 1 tbsp of olive oil. Sauté the minced onion and diced red pepper for 5-7 minutes until the onions are translucent and the peppers are soft.
  5. Wilt the greens: Add the 2 cups of baby spinach and the minced garlic to the skillet. Cook for 1-2 minutes until the spinach is completely wilted and no liquid remains in the bottom of the pan.
  6. Combine: Pour the egg and cheese mixture over the vegetables. Use your spatula to gently move the peppers and spinach so they aren't all clumped in the middle.
  7. Set the base: Let the mixture cook on the stovetop for 2-3 minutes. Do not stir! You want the bottom to form a light golden crust.
  8. The Bake: Transfer the skillet to the middle rack of the oven. Bake for 8-12 minutes until the edges are golden brown and the center has a slight jiggle.
  9. The Rest: Remove the skillet from the oven. Let it sit for 5 minutes. Note: Residual heat will finish the cooking process, ensuring the center isn't runny but remains velvety.