Spinach & Feta Frittata

Save this recipe on:

Golden, fluffy, and brimming with flavor — the Spinach & Feta Frittata is a brunch favorite that feels like a gourmet treat yet comes together with humble ingredients. The contrast between creamy feta and tender spinach wrapped in velvety eggs delivers a perfectly balanced bite every time. Slightly crisped edges and a soft, custardy center make it a satisfying option whether you’re preparing it for a weekend breakfast or a light dinner.

This Mediterranean-inspired dish brings simplicity and elegance to the table. It’s low-effort, high-reward cooking at its best — no crust, no flipping, no fuss. Serve it warm or cold, on its own or with a crisp salad, and you’ve got a nutritious, protein-packed meal that delights any time of day.

---

Why You’ll Love This Spinach & Feta Frittata

• It’s a one-pan meal that minimizes cleanup.
• Packed with protein and greens, it’s nutritious yet indulgent.
• Works for any meal — breakfast, lunch, dinner, or snack.
• Naturally gluten-free and easy to make vegetarian.
• Customizable with endless add-ins like herbs, mushrooms, or sun-dried tomatoes.

---

Preparation Phase & Tools to Use

Before you start cooking, make sure you’ve got the essentials. A non-stick or oven-safe skillet (preferably 8 to 10 inches) is crucial for even cooking and a clean release. Mixing bowls are needed to whisk your eggs thoroughly, while a whisk helps incorporate air for that fluffy texture. You’ll also need a spatula for sautéing spinach and transferring ingredients.

A good oven or broiler-safe pan makes finishing the frittata under heat simple and efficient — giving that golden top layer its signature color. Lastly, a sharp knife is key to portioning clean slices when serving.

---

Preparation Tips

Use fresh spinach whenever possible — it offers better texture and flavor than frozen. If using frozen, squeeze out all the excess moisture after thawing. Always sauté your spinach first to remove water and prevent a soggy frittata. Crumble feta into small chunks to ensure even distribution. Whisk eggs until they’re pale and slightly frothy, as this traps air and gives the frittata its fluffiness. Finish it in the oven for a perfectly set top and that golden finish — just a few minutes is all it takes.

---

Ingredients for this Spinach & Feta Frittata

• 6 large eggs
• 1/4 cup milk (whole or 2% preferred)
• 1 tablespoon olive oil
• 1 cup fresh spinach, roughly chopped (or 1/2 cup cooked, squeezed-dry frozen spinach)
• 1/2 cup crumbled feta cheese
• 1/4 cup diced onion (optional)
• 1 garlic clove, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch of dried oregano (optional)
• Butter or oil for greasing the pan (if not non-stick)

---

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). If your skillet is not non-stick, lightly grease it with butter or oil to prevent sticking. Place it over medium heat while you prep your ingredients.

---

Step 2: Sauté the Aromatics

Heat olive oil in the skillet. Add the diced onion and cook for 2-3 minutes until it begins to soften. Then stir in the minced garlic and chopped spinach. Cook until the spinach wilts and most of the moisture evaporates, about 2-3 more minutes. Remove from heat and let it cool slightly.

---

Step 3: Whisk the Eggs

In a medium mixing bowl, whisk together the eggs and milk until light and slightly frothy. Season with salt, pepper, and a pinch of oregano for a Mediterranean touch. Make sure the mixture is smooth and well-combined.

---

Step 4: Combine and Pour

Add the sautéed spinach mixture to the egg bowl, and stir to combine. Then gently fold in the crumbled feta cheese. Pour the entire mixture back into the warm skillet and give it a little shake to distribute evenly.

---

Step 5: Cook on the Stove

Place the skillet back on medium heat. Let the frittata cook undisturbed for about 5-6 minutes until the edges begin to set. The center should still be slightly jiggly.

---

Step 6: Finish in the Oven

Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the center is fully set and the top is lightly golden. For a more browned top, you can place it under the broiler for an additional 1-2 minutes, keeping a close eye to avoid burning.

---

Step 7: Cool and Serve

Remove from the oven and let the frittata rest for 5 minutes in the skillet. Slice into wedges and serve warm, or let it cool completely and enjoy at room temperature. Perfect with a side salad, toast, or fruit.

---

Notes

This Spinach & Feta Frittata is a flexible and forgiving recipe. You can swap out spinach for kale, arugula, or even sautéed zucchini. If you prefer a dairy-free version, skip the feta or use a plant-based cheese alternative. The milk adds creaminess but can be substituted with plant-based milk like almond or oat milk. Don’t hesitate to add extras like cherry tomatoes, bell peppers, or cooked mushrooms for added flavor and texture.

---

Watch Out for These Mistakes While Cooking

• Using wet spinach: Not properly draining or cooking off the moisture from spinach will lead to a watery frittata.
• Undermixing the eggs: Whisking eggs thoroughly is key to a uniform texture. Under-whisked eggs can cook unevenly.
• Overbaking: Leaving the frittata too long in the oven will dry it out. Always pull it when the center is just set.
• Uneven ingredient distribution: Mix everything well before pouring into the pan so every slice has a balance of spinach and feta.
• Skipping the pre-cook on veggies: Raw spinach or onions will release moisture as they cook and ruin the texture.

---

Storage Instructions

Allow the frittata to cool completely before storing. You can refrigerate it in an airtight container for up to 4 days. For longer storage, freeze individual slices wrapped in plastic wrap and placed in a zip-top freezer bag. Reheat in the microwave or oven. If frozen, let it thaw in the fridge overnight before warming.

---

Estimated Nutrition

Per serving (based on 4 servings):

• Calories: ~210 kcal
• Protein: 13g
• Carbohydrates: 3g
• Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 280mg
• Fiber: 1g
• Sodium: 360mg
• Sugar: 1g

---

Frequently Asked Questions

What’s the difference between a frittata and an omelet?

A frittata is cooked slowly and finished in the oven, often with ingredients mixed in. An omelet is cooked quickly on the stove and folded over a filling.

Can I make this frittata ahead of time?

Yes, it keeps well in the fridge and can be reheated, making it perfect for meal prep.

Can I use egg whites instead of whole eggs?

You can substitute egg whites or a carton of egg substitute, but the texture may be slightly less rich.

What cheese can I use instead of feta?

Try goat cheese, ricotta salata, shredded mozzarella, or even parmesan for a different flavor profile.

Can I double the recipe?

Yes, double the ingredients and use a larger skillet or baking dish. You may need to increase the baking time slightly.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in fat and protein, making it suitable for a keto lifestyle.

Can I skip the oven step?

If you don’t have an oven, cover the skillet and let the top steam-cook on low heat until fully set.

How do I know when the frittata is done?

The center should be firm and no longer jiggly. A toothpick inserted should come out clean.

---

Conclusion

The Spinach & Feta Frittata is a powerhouse of flavor and nutrition, wrapped in an elegant, easy-to-make dish. Its versatility means it works for any time of day and suits various dietary needs. Whether you’re hosting brunch or prepping meals for the week, this recipe is a keeper. Delicious warm or cold, with minimal fuss and maximum flavor — this frittata never disappoints.

---

Print

Save this recipe on: