| Preparation time | 20 min |
| Cooking Time | 30 min |
| Ready In | 45 min |
| Level of Difficulty | Moderate |
| Servings | 2 |
Ingredients
3 tablespoons extra-virgin olive oil, divided6 ounces baby spinach (about 6 packed cups)5 large eggs2/3 cup whole-milk plain Greek yogurt1/4 cup instant polenta1 clove garlic, minced1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1/2 cup crumbled feta cheese1/2 cup finely grated Pecorino Romano cheese2 tablespoons chopped fresh dill
Directions
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 1.5-qt baking dish (mine is an oval that measures about 9 x 7 inches) or 9-inch pie pan with 1 tablespoon of the oil.
- Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium heat. Add the spinach and cook, until wilted, 4 to 5 minutes. Set aside.
- In a large bowl, combine the eggs, yogurt, polenta, garlic, salt and pepper; whisk until smooth. Add the feta, Pecorino Romano, and dill; whisk until evenly combined. Stir in the wilted spinach. Pour the mixture into the prepared baking dish or pie pan, and bake until just set and puffed, 20 to 25 minutes. Serve hot or at room temperature.