Spinach Feta Egg Skillet

Ingredients

• 2 tablespoons olive oil (27 g)
• 2 medium zucchini, diced (450 g)
• 1 small yellow onion, diced (150 g)
• 3 cloves garlic, minced (9 g)
• 8 large eggs (400 g)
• 1/2 cup whole-milk ricotta (120 g)
• 1 cup crumbled feta cheese (150 g)
• 4 packed cups baby spinach (120 g)
• 1/4 cup chopped basil (10 g)
• 1 teaspoon dried oregano (1 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 1 tablespoon lemon juice (15 g)

Instructions

1. Prepare oven and skillet. Set an oven rack in the center and heat oven to 375°F. Heat olive oil in a 10-inch ovenproof skillet over medium heat. Keep a bowl nearby for whisking the eggs.
2. Cook vegetables. Add zucchini, onion, oregano, salt, and pepper. Cook for 8–10 minutes, stirring regularly, until onion is translucent and zucchini is tender with browned edges. Stir in garlic for the final minute, just until fragrant.
3. Wilt spinach. Add spinach in batches, turning each handful through vegetables until wilted. Cook about two minutes, until visible moisture evaporates. Spread vegetables into an even layer across skillet base.
4. Mix egg custard. Whisk eggs, ricotta, basil, lemon juice, and half feta until mostly smooth. Pour mixture over vegetables, nudging zucchini into an even layer. Scatter remaining feta across surface.
5. Bake until set. Bake for 16–20 minutes, until center looks set when skillet is gently moved and feta has light golden spots. Rest skillet eight minutes on a heatproof surface before slicing.
6. Slice and serve. Run a thin spatula around skillet edge, then cut six wedges. Lift each wedge with a broad spatula, supporting the tender center. Serve warm with tomatoes, avocado, or crisp greens cleanly.

Notes

• A 10-inch skillet makes six substantial wedges. In a wider pan, thinner eggs set faster, so begin checking center early.
• For make-ahead prep, dice zucchini and onion, crumble feta, and measure seasonings ahead. Refrigerate eggs separately until cooking for safety.
• Refrigerate leftovers within two hours and use within three to four days. Reheat until hot throughout; microwave edges may soften.

Nutrition Facts