Spinach and Feta Frittata
A light, fluffy baked egg dish studded with tender spinach and creamy, salty feta. This versatile one-skillet frittata works equally well for breakfast, brunch, or a quick weeknight dinner. Ready in under 30 minutes, it's an easy crowd-pleaser that tastes just as good warm as it does at room temperature.
For 8 servings
- prep
Preheat the oven and whisk the eggs.
1.Position an oven rack in the upper third and preheat the broiler to high.2.In a medium mixing bowl, crack all 8 eggs and whisk vigorously until well blended and slightly frothy.3.Whisk in the salt, black pepper, and nutmeg powder. Set aside. - saute · ~5 min
Sauté the onion and garlic.
1.Heat the olive oil in a 10-inch oven-safe skillet over medium heat.2.Add the diced onion and cook until softened and translucent, about 3 to 4 minutes.3.Add the minced garlic and sauté until fragrant, about 30 seconds.TIPKeep the heat at medium — garlic burns quickly and turns bitter. - saute · ~3 min
Wilt the spinach.
1.Add the chopped spinach to the skillet in handfuls, stirring as it wilts down.2.Cook until all the spinach is fully wilted and any released moisture has evaporated, about 2 to 3 minutes.3.Spread the spinach and onion mixture evenly across the bottom of the skillet.TIPMake sure the spinach is dry before adding eggs — excess water makes a soggy frittata. - mix · ~4 min
Add eggs and feta.
Pour the whisked egg mixture evenly over the spinach in the skillet. Scatter the crumbled feta cheese across the surface, letting some sink in gently. Cook on the stovetop without stirring for 3 to 4 minutes, until the edges begin to set.
TIPResist the urge to stir once the eggs are in — this builds the frittata's creamy structure. - bake · ~4 min
Broil until puffed and golden.
Transfer the skillet to the preheated broiler. Broil for 3 to 5 minutes, until the frittata is puffed, golden brown on top, and the center is just set. Keep a close eye on it to prevent burning.
TIPThe frittata will jiggle slightly in the center when done — it continues cooking from residual heat in the pan. - rest · ~5 min
Rest before slicing.
Remove the skillet from the oven and let the frittata rest for 5 minutes. Run a spatula around the edges to loosen it from the pan, then slide onto a cutting board.
- serve
Slice and serve warm or at room temperature.
Cut the frittata into 8 wedges. Serve directly from the skillet or plated, with a simple side salad or crusty bread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a 10-inch oven-safe skillet to ensure the frittata cooks evenly under the broiler.
- 2Squeeze excess moisture from the wilted spinach with a spatula to avoid a watery frittata.
- 3Let the frittata rest for 5 minutes after broiling so it sets fully and slices cleanly.
- 4Broil on the upper rack for a puffed, golden top without overcooking the bottom.
- 5For best results, use a microplane to grate a bit of fresh nutmeg instead of pre-ground.
- 6Make ahead: cook the frittata completely, then reheat wedges gently in a low oven.
Adapt it for your goals.
High-protein
Swap 4 whole eggs for 8 egg whites to double the protein count while keeping the texture light, ideal for a post-workout meal or lower-calorie brunch.
dairy freeDairy-free
Replace feta with a tangy cashew-based cheese or seasoned tofu crumbles, and omit the nutmeg, for a dairy-free version that still delivers the salty, creamy contrast.
low oilLow-oil
Use a well-seasoned nonstick skillet and reduce olive oil to 1 teaspoon, sautéing the onion and garlic in a splash of water or vegetable broth. This cuts fat while keeping moisture.
Why this is on our healthy list.
Rich in Protein
Eight eggs provide about 48 grams of high-quality protein, supporting muscle repair and keeping you full for hours.
Iron from Spinach
Fresh spinach contributes iron and vitamin C, which helps your body absorb the iron more efficiently.
Calcium and Bone Health
Feta cheese adds calcium and phosphorus that support bone density, especially important in a single-dish meal.
Low in Carbs
With almost no carbohydrates, this frittata is naturally fitting for low-carb or keto-friendly eating patterns.
Frequently asked questions
Yes, but thaw and squeeze it very dry in a clean kitchen towel to remove all excess water before adding it to the skillet.
