Ingredients:

  • 10 large pasture-raised eggs
  • 1 cup heavy cream
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 16 oz frozen chopped spinach, thawed and squeezed bone-dry
  • 1.5 cups Feta cheese, crumbled
  • 4 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 25 cm cast iron skillet with olive oil. Place the thawed spinach into a clean kitchen towel and wring it over the sink with maximum force to remove all water. Break the dry spinach into light, fluffy clumps.
  2. In a large mixing bowl, whisk the eggs vigorously with the heavy cream, nutmeg, salt, and pepper until the mixture is uniform in color and slightly frothy for aeration.
  3. Fold the dry spinach, sliced scallions, and minced garlic into the egg mixture. Gently fold in 1 cup of the crumbled feta cheese. Pour the mixture into the prepared skillet and top with the remaining 0.5 cup of feta.
  4. Bake for 30–35 minutes on the center rack. The bake is ready when it reaches the 'puffy' stage where the center is set but maintains a slight, gelatinous jiggle.