Preheat your oven to 400°F and lightly coat a 10-inch cast iron pan in olive oil or coconut oil.
In a large mixing bowl, whisk together the eggs, milk, and spices until homogenous.
Pour the egg mixture into the cast iron pan and sprinkle the top with the crumbled feta cheese.
Bake your frittata for 15 minutes, or until the middle of the pan is no longer jiggly.
Slice, serve, and enjoy!
Notes
This frittata is best served fresh, but you can store your leftovers in the fridge for up to 3 days. Reheat your leftovers in the microwave covered with a paper towel for about a minute.
Other spices that go great in this frittata include red pepper flakes, dill, and basil.
You can customize this dish by adding a variety of veggies including mushrooms, spinach, and red bell peppers.
It is important to coat your pan in oil to help prevent the frittata from sticking. Without oil it will be quite difficult to slice and remove your dish from the pan.
While we like to use whole milk, you are welcome to use any kind of milk. You can also use half and half if that is all you have.