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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line a 12-cup silicone muffin pan.
Heat olive oil in a skillet over medium heat. Add spinach and cook for 3–4 minutes until wilted and most of the liquid has evaporated. You should end up with ~1 cup (150 g) cooked spinach. Let cool slightly.
In a large bowl, whisk eggs, milk, black pepper, and oregano (if using) until smooth.
Divide the spinach evenly among muffin cups. Top each with diced tomato and a sprinkle of feta. Pour egg mixture over the spinach and tomato, filling each cup about ¾ full.
Bake for 22–25 minutes, or until the eggs are puffed and set in the center.
Let them rest for 5 minutes before removing from the pan. Serve warm or refrigerate up to 4 days and reheat gently in the microwave.