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Delicious and healthy spinach feta frittata ready to serve for breakfast or brunch.

Spinach Feta Frittata

A cozy, salty, and filling frittata made with fresh spinach and creamy feta, perfect for breakfast, lunch, or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Main Course
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 8 large large eggs
  • 1-2 cups fresh spinach, packed or about 1 cup thawed frozen spinach, squeezed dry
  • 1 cup crumbled feta Use decent feta for best flavor.
  • 0.25 cup milk or half and half Optional, but makes it softer.
  • 0.25 teaspoon salt Go light because feta is salty.
  • Black pepper to taste
  • Optional pinch of red pepper flakes
Vegetable Sauté
  • 2 tablespoons olive oil or butter
  • 1 small onion, finely chopped or 2 green onions
  • 1 small clove garlic, minced Optional

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Heat olive oil in an oven safe skillet over medium heat. Add onion and cook for 3 to 5 minutes until soft. Add garlic if using and stir for about 20 seconds.
  3. Toss in the spinach and stir just until it collapses, about 1-2 minutes. If there's lots of liquid, cook for another minute to evaporate.
  4. In a bowl, whisk eggs with milk (if using), pepper, and a pinch of salt until blended.
  5. Pour the egg mixture into the skillet and gently stir once or twice to distribute the spinach. Sprinkle feta over the top. Let the edges set on the stove for about 2 minutes on medium low.
Baking
  1. Transfer the skillet to the oven and bake for 10 to 14 minutes, until the center looks set and doesn't jiggle.
  2. Allow the frittata to rest for 5 minutes before slicing.

Notes

For perfect results, use medium low heat to prevent browning, watch the salt due to feta's saltiness, and let the frittata rest before slicing. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.