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Spinach Feta Frittata

A fast and healthy frittata recipe packed with spinach and feta, perfect for any meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Lunch
Cuisine: Healthy, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 4 cups fresh baby spinach Other spinach types can be used.
  • 1 cup feta cheese Use block feta for best results.
  • 1 medium onion Optional, for added flavor.
  • 2 cloves garlic Optional, for added flavor.
  • 1 splash milk For fluffiness.
  • 1 pinch salt
  • 1 pinch pepper
  • 1 teaspoon dried oregano Optional, for extra flavor.
  • 2 tablespoons olive oil Can substitute with butter.
Optional Add-ins
  • 1 medium red bell pepper Chopped, optional.
  • 1 cup mushrooms Chopped, optional.
  • 1 cup cherry tomatoes Chopped, optional.

Method
 

Preparation
  1. Heat olive oil in a nonstick, ovenproof skillet over medium heat.
  2. Add onion and garlic to the skillet and cook until soft.
  3. Add the spinach to the skillet and stir until wilted.
Mixing
  1. In a bowl, whisk together eggs, milk, salt, pepper, and oregano.
  2. Pour the egg mixture over the wilted greens in the skillet.
  3. Sprinkle feta cheese on top without mixing it in.
Cooking
  1. Cook on the stovetop for about three minutes until the edges are set.
  2. Transfer the skillet to a preheated oven at 400°F and bake for 8-9 minutes.
  3. Remove when puffed and golden. Avoid overbaking.

Notes

This frittata can be made ahead and tastes even better the next day. It’s also easy to reheat for quick breakfasts or lunches. Feel free to experiment with different vegetables and cheeses based on your preferences.