– 8 egg – 1 teaspoon dried oregano – ½ teaspoon dried dill – ½ teaspoon black pepper – ½ teaspoon paprika – ¼ teaspoon baking powder (optional) – Kosher salt – 6 ounces frozen chopped spinach, thawed and water wrung out – 1 small yellow onion, finely chopped – 1 cup chopped parsley leave – 3 tablespoons chopped mint leave – 3 garlic cloves, minced – 3 to 4 ounces feta cheese, crumbled – ¼ cup whole milk – Mediterranean Cucumber Tomato Salad
Heat the oven to 375°F.Mix eggs, oregano, dill, pepper, paprika, and baking powder in a large basin. Add a little salt.
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Add spinach, onion, parsley, mint, garlic, feta, and milk. Blend well. Heat 2 tablespoons olive oil in a 12-inch cast iron pan (or oven-safe skillet) over medium-high heat to coat.
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Pour in the egg mixture when shimmering but before smoking. Shake the skillet gently to disperse the egg mixture. Cook for 4 minutes to settle the eggs' bottoms.
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Place the pan in the oven for 8 minutes until the top is solid and doesn't quiver when shaken.
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