Delicious Spinach Feta Frittata Recipe

5

Prep time 10 minutes

Cooking time 12 minutes

Total time 22 minutes

Servings 4 servings

Ever stood in your kitchen, peering into the fridge, stuck in that “what’s for dinner” limbo? Yeah, me too. The Delicious Spinach Feta Frittata Recipe totally saved my evening the other day. Fast, healthy, and tastes like you snuck into a five-star restaurant (but in your own sweats). Plus, it uses up all those spinach leaves that are starting to get wilty. Hand on heart, it’s a game-changer.

Spinach Frittata Ingredients

Alright, let’s talk essentials. You really don’t need anything wild here. Most of it you probably already own.

• Eggs, obviously. Go for large ones. I use six, but you could push it to eight if you’re extra hungry.
• Fresh spinach. Baby spinach’s the best, but a mix works fine.
• Feta cheese. Get the block stuff if you can – crumbles tend to be salty. You want creamy little squares mixed in every bite.
• Onion and/or garlic. Not 100% required, but oh boy does it add depth.
• Splash of milk, for fluffiness.
• Salt, pepper, a pinch of dried oregano if you’re feeling spicy.
• Olive oil. Butter’s fine, but olive oil’s classic for this.

Sure, you can toss in a red bell pepper or a couple mushrooms – go wild. Anything hiding in your crisper drawer is fair game.

Seriously, this part’s so forgiving, it almost feels like cheating. My kid once “helped” by adding chopped tomatoes; didn’t wreck it at all.

How to Make Feta Spinach Frittata

This is gonna shock you. It’s embarrassingly simple. Maybe that’s why I make it so often… okay, okay, I’ll stop rambling.

Start by heating olive oil in a nonstick, ovenproof skillet (medium is perfect). Throw in the onion and garlic. Let ‘em cook ‘til soft. Then, pile in the spinach. It’ll look like way too much, but trust me, it shrinks like magic. Give it a stir.

While that’s wilting, whisk your eggs with milk, salt, pepper, and a sprinkle of oregano. Pour this over the greens right in the pan. Give it a swirl with a spatula if you’re feeling wild. Sprinkle the feta over the top—don’t mix it in.

Now… let it cook without poking it! About three minutes, just until the edges set. Pop the whole skillet in a hot oven (400°F works great) for about eight or nine minutes. It’ll puff up and turn golden. Dinner, done.

One thing – don’t overbake. Dry eggs are a travesty.

“I was so nervous about overcooking it, but following these steps, my frittata turned out moist and perfect! My husband said it was the best thing I’ve made all year.” — Sandra L.

Can I Prepare This Frittata Recipe Ahead of Time?

You bet your boots. Honestly, this frittata almost gets better as it sits. The flavors seem to cozy up together in the fridge overnight.

Here’s how I do it: After baking, cool the frittata. Slice it up, then stow pieces in an airtight container in the fridge. In the morning, just a quick zap in the microwave or toaster oven revives it. It’s a lifeline for busy mornings or random lunch emergencies.

Little tip: It travels well. Wrapped up in foil, it’s survived soccer games and even one pretty bumpy road trip. Didn’t think eggs travel? Think again.

You can even meal-prep lunches for the whole week. School lunchboxes, work lunches… Everything wins here.

What to Serve with Feta Spinach Frittata

Let’s not overcomplicate things. This dish can totally stand alone, but if you’re itching to make it a table spread:

• Crusty bread: For dunking and sopping up the edges.
• Simple salad: Arugula, lemon, salt.
• Roasted potatoes: Or even hash browns.
• Fruit: Grapes or orange segments, for a little sweetness.

If you want to impress guests, light some candles and serve it with a cold glass of white wine. Frittata brunch? Don’t mind if I do.

Variations

Here’s the thing. Frittatas are playgrounds for leftover odds and ends. Could I count how many tweaks I’ve tried? Impossible. Here are my faves:

You can swap spinach for kale or chard if you’re feeling rustic. I’ve even thrown in frozen spinach in a pinch, just make sure you squeeze out all the extra water or you’ll end up with mush (ugh, learned the hard way).

Change the cheese! Goat cheese brings a super tangy twist, and a bit of sharp cheddar isn’t unwelcome either.

For spice: add a chopped jalapeño or just a shake of chili flakes.

Meanwhile, I once added smoked salmon, thinking “well, why not?” It turned out wild—like, eat-it-cold-from-the-fridge good. And yes, you can go ham on fresh herbs (dill, parsley, basil). Even my picky cousin liked that version.

Friends of mine even do a dairy-free spin with almond milk and vegan feta. So don’t feel boxed in.

Common Questions

Do I need to blanch the spinach first?
Nope! Just toss it in the skillet until it wilts. Saves you dirtying another pot.

Can I freeze the frittata?
You can, but honestly, texture suffers. Keep it in the fridge for up to 3 days instead.

My frittata stuck to the pan. What went wrong?
Probably not enough oil, or maybe your pan isn’t really nonstick. Next time, line with parchment or really oil it up.

Is this recipe gluten-free?
The frittata itself, sure is. Just watch what you serve with it.

Can kids eat it? Will they even like it?
Mine do, especially if I add extra cheese or a few cherry tomato halves for color.

Give This Spinach Feta Frittata a Whirl

Okay, I’m telling you – this thing is stupidly simple, packs all the flavor, and makes you look like you know what you’re doing in the kitchen. Spinach, eggs, feta… that’s magic. It’s brunch or dinner (or heck, cold straight from the fridge at midnight) in one pan. Give the Spinach and Feta Frittata Recipe (Fresh and Flavorful) | The Kitchn a peek, or browse the Spinach Frittata Recipe with Feta | The Mediterranean Dish for another spin. For real, your plate and your people will thank you.