Spinach Feta Frittata

There’s something about the smell of a sizzling frittata wafting through the kitchen that instantly signals comfort and a bit of indulgence. My spinach feta frittata is a recipe I’ve come back to again and again, especially when I want something that’s quick, packed with flavor, and just feels like a genuine hug on a plate. The burst of tangy feta paired with fresh spinach and fluffy eggs never fails to brighten my morning or serve as a cozy dinner. If you’re hunting for an easy recipe that feels fancy but is actually pretty straightforward, you’ll want to stick with me for this spinach feta frittata.

Spinach Feta Frittata: Why This Recipe Works and Ingredients You’ll Need

• 8 large eggs
• 1 cup fresh baby spinach, roughly chopped
• ½ cup crumbled feta cheese
• ¼ cup whole milk or half-and-half
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• ½ teaspoon dried oregano or fresh if available
• Optional: pinch of red pepper flakes for a little heat

Opting for olive oil over butter is key here. It gives the onions and garlic a lovely subtle richness without overpowering the delicate flavors of spinach and feta. Plus, olive oil helps create that slightly crispy edge on the frittata, which I just love. For eggs, I always recommend using fresh, high-quality ones because they set with a soft and creamy texture when you temper them gently in the pan with milk. The milk (or half-and-half) isn’t just there for richness; it also helps the eggs hold moisture, so your frittata doesn’t turn rubbery.

Fresh spinach adds a mild earthiness and, teamed with salty feta, balances perfectly. The feta releases a bit of tangy creaminess as it heats, melting slightly but keeping some texture in every bite. And last but not least, garlic and onions build a tasty foundation that makes each mouthful pop. Trust me, the simplicity of this ingredient list is exactly why the flavors shine so brightly.

Spinach Feta Frittata

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Spinach Feta Frittata recipe thats quick tasty and perfect for a healthy meal Enjoy a flavorful dish that satisfies your hunger fast

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Breakfast, Brunch, Dinner
• Cuisine: Mediterranean

Ingredients

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8 large eggs

1 cup fresh baby spinach, roughly chopped

0.5 cup crumbled feta cheese

0.25 cup whole milk or half-and-half

1 small onion, finely diced

2 cloves garlic, minced

2 tablespoons olive oil

Salt, to taste

Black pepper, to taste

0.5 teaspoon dried oregano or fresh if available

Optional: pinch of red pepper flakes

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Instructions

Preheat your oven to 375°F (190°C). It’s important to have the oven ready because this frittata finishes under the broiler for a golden top.

Prepare the vegetables: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and sauté for about 4-5 minutes until they’re soft and translucent. Toss in the garlic and cook another minute until fragrant, but not browned.

Add the spinach: Stir in the chopped spinach and cook until it wilts, about 2 minutes.

Whisk the eggs: In a bowl, beat together the eggs, milk, salt, pepper, oregano, and red pepper flakes if you’re using them. Keep whisking until it’s smooth and slightly frothy.

Combine: Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle the crumbled feta on top.

Cook on the stovetop: Let it cook gently for 5 minutes without stirring. You want the edges to set but the center still loose.

Finish in the oven: Transfer the skillet to the oven and bake for 8-10 minutes, or until the frittata is mostly set but still slightly jiggly in the middle.

Broil for a golden top: Switch your oven to broil and place the skillet under the broiler for 1-2 minutes until the top turns beautifully golden and bubbly. Watch closely to avoid burning.

Rest and serve: Remove from the oven and let it rest for 5 minutes before slicing.

Notes

A quick and flavorful spinach feta frittata recipe that’s packed with fresh spinach, tangy feta, and fluffy eggs. Perfect for breakfast or a cozy dinner.

Spinach Feta Frittata: Step-By-Step Instructions

1. Preheat your oven to 375°F (190°C). It’s important to have the oven ready because this frittata finishes under the broiler for a golden top.
2. Prepare the vegetables: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and sauté for about 4-5 minutes until they’re soft and translucent. Toss in the garlic and cook another minute until fragrant, but not browned.
3. Add the spinach: Stir in the chopped spinach and cook until it wilts, about 2 minutes. This step reduces excess moisture so the frittata isn’t soggy later.
4. Whisk the eggs: In a bowl, beat together the eggs, milk, salt, pepper, oregano, and red pepper flakes if you’re using them. Keep whisking until it’s smooth and slightly frothy—this introduces air for fluffiness.
5. Combine: Pour the egg mixture evenly over the sautéed vegetables in the skillet. Sprinkle the crumbled feta on top. You’ll see the eggs start to set around the edges.
6. Cook on the stovetop: Let it cook gently for 5 minutes without stirring. You want the edges to set but the center still loose.
7. Finish in the oven: Transfer the skillet to the oven and bake for 8-10 minutes, or until the frittata is mostly set but still slightly jiggly in the middle.
8. Broil for a golden top: Switch your oven to broil and place the skillet under the broiler for 1-2 minutes until the top turns beautifully golden and bubbly. Watch closely so it doesn’t burn!
9. Rest and serve: Remove from the oven and let it rest for 5 minutes. This resting time helps everything set fully for easy slicing.

Spinach Feta Frittata: Tips for Success

• Don’t overcook on the stove: You want the middle slightly underdone before going into the oven. This prevents a dry frittata and keeps it tender.
• Use an oven-safe skillet: A cast iron pan is perfect for even heat and easy transfer from stove to oven.
• Fresh spinach beats frozen: Frozen spinach holds way too much water and can make the frittata soggy, so fresh is the way to go.
• Season in layers: Season the vegetables lightly during cooking, and adjust salt and pepper after you add the eggs. Feta adds salinity, so go easy on initial salt.
• Slice carefully: Use a broad spatula to loosen the edges before slicing to keep your slices neat.

Spinach Feta Frittata: Storage & Reheating

If you have leftovers (and I hope you do, because this dish is fantastic the next day), store them in an airtight container in the fridge. It keeps fresh for about 3 days. When reheating, avoid the microwave if you can because it can make the eggs rubbery and watery.

The best way is to reheat slices gently in a warm skillet over low heat, covered, so they warm through without drying out. You could also pop it back under the broiler for a minute or two, just like when you finish cooking it initially, to bring some fresh crispness.

Spinach Feta Frittata: FAQ

Can I use frozen spinach instead of fresh in this spinach feta frittata?

You can, but I don’t recommend it if you want the best texture. Frozen spinach releases a lot of water when cooked, which can make your frittata watery. If you do use frozen, be sure to thaw it completely and squeeze out as much moisture as possible before adding to the pan.

Is this spinach feta frittata keto-friendly?

Yes! This recipe is naturally low in carbs, making it an excellent choice for those following a ketogenic diet. Just double-check your feta cheese for any added carbohydrates, though most are very low.

Can I make this recipe dairy-free?

You can skip the feta and substitute the milk with almond milk or another dairy-free alternative. To keep the dish flavorful, consider adding nutritional yeast or a pinch of turmeric for color and a slight cheesy flavor.

What can I serve with this spinach feta frittata?

I love pairing it with a fresh green salad or some crusty whole-grain toast for a satisfying meal. Roasted potatoes or a simple tomato salad also complement the flavors nicely.

Can I make mini spinach feta frittatas?

Absolutely! Pour the egg mixture into a greased muffin tin and bake at 375°F (190°C) for about 12-15 minutes. These are perfect for meal prepping or grab-and-go breakfasts.

Nutritional Information

Here’s an approximate breakdown for one slice if you divide the frittata into 6 servings:

• Calories: 180
• Fat: 14g
• Protein: 12g
• Carbohydrates: 3g

These values can vary slightly based on the types of feta and milk you use. This recipe provides a balanced plate of protein and healthy fats, making it a great choice to keep you full and energized.

Spinach Feta Frittata

This spinach feta frittata is one of those dishes that genuinely feels like home. It’s quick to throw together, timeless, and just hits the spot any time of day. I hope you enjoy making it as much as I do, and if you try it, I’d love to hear how yours turns out or any fun twists you add. It’s all about sharing those little kitchen victories, right?