• Start by coarsely grounding cumin seeds in a mortar and pestle or spice grinder.
• Peel the outer layer of a shallot, cut the root and tip, and then cut it in half, lengthwise. Using a sharp knife, cut thin slices, lengthwise, about ⅛-inch (3mm) thick.

Cook the spinach.

• In an ovenproof skillet, heat olive oil and butter. When the butter has melted, add the cumin and toast for 1 minute, or until fragrant and sizzling.
• Add the sliced shallots and cook until soft and translucent, about 2 minutes.
• Transfer the spinach and cook covered with a lid until just wilted and still firm, about 4-5 minutes. 

Meanwhile, prepare the egg mixture.

• In a mixing bowl, crack the eggs, add salt and pepper, and whisk until well combined.
• Add the chopped chives and cilantro, stir until roughly combined, and set aside.

Assemble the spinach frittata.

• Pour the egg mixture into the skillet. Using a wooden spoon or spatula, stir roughly, making sure the egg mixture flows underneath the spinach.
• Evenly crumble the feta on top of the frittata, and sprinkle with the remaining ground cumin

Cook the frittata.

• Turn the heat to medium-low, cover with a lid, and cook for 15-18 minutes, or until the egg mixture around the edges is set (it is okay if the surface is still wobbly). While the frittata is cooking, preheat the oven to broil. 
• Transfer to the oven and broil for 4-5 minutes, until the top is golden. I recommend staying near the oven while broiling the frittata, as it can burn pretty easily. 
• Sprinkle with chopped chives and cilantro, and serve immediately. Enjoy with a glass of Sauvignon Blanc!