Herb & Spinach Frittata

1

Preheat oven to 400F.

2

Finely chop the spinach, dill and parsley. Combine in a bowl and massage together to remove any excess water. Drain and set the green mix aside.

3

In a separate bowl, combine eggs, milk, salt. Whisk together until smooth. Stir in the green mix. Set aside.

4

Heat an oven-safe skillet over medium heat. Add the olive oil and let warm.

5

Toss in shallots and stir to coat in oil. Cool until golden brown, 5-8 minutes.

6

Pour in the egg mixture and stir. Lightly sprinkle with feta on top. Then transfer to the oven and let it cook for 15-20 minutes. Until cooked through.

7

Allow the frittata to cool for 10 minutes before serving. Transfer to a serving dish to avoid over cooking. Store leftovers in an airtight container for up to 5 days.

8

Substitutions: Easily make this dairy free by removing the feta and substituting with ¼ cup of chopped black olives or capers and swapping regular milk for dairy free oat or almond milk. To make this recipe low FODMAP remove ¼ cup of shallots and substitute ¼ cup chives.