Spinach Feta Frittata
A rustic, golden-edged frittata studded with tender spinach and salty feta cheese. Light yet satisfying, it's equally at home on a brunch buffet or as a quick weeknight dinner, served warm or at room temperature.
For 4 servings
- prep · ~5 min
Preheat the oven and prep ingredients.
1.Preheat oven to 375°F (190°C).2.Dice onion, mince garlic, roughly chop spinach, and crumble feta.3.Crack eggs into a mixing bowl, add milk, salt, pepper, and nutmeg. Whisk until well combined. - saute · ~7 min
Sauté the spinach and aromatics.
1.Heat olive oil in a 10-inch oven-safe skillet over medium heat.2.Add diced onion and cook until soft and translucent, about 3-4 minutes.3.Add minced garlic and cook until fragrant, about 30 seconds.4.Add the chopped spinach in handfuls, stirring until just wilted, about 2 minutes. Remove from heat. - assemble
Assemble the frittata.
1.Spread the sautéed spinach mixture evenly across the bottom of the skillet.2.Pour the whisked egg mixture over the spinach.3.Dot the top evenly with crumbled feta cheese. - bake · ~18 min
Bake until set and golden.
1.Place the skillet in the preheated oven and bake for 15 to 18 minutes.2.Check for doneness: the center should be just set and no longer jiggly.3.For a golden top, switch the oven to broil for the last 1-2 minutes. Watch carefully to avoid burning. - rest · ~5 min
Rest and slice.
Remove the skillet from the oven and let the frittata rest for 5 minutes. It will continue to set and will release from the skillet more easily.
TIPRun a silicone spatula around the edge to ensure it hasn't stuck before sliding it out. - serve
Slice into wedges and serve.
Slide the frittata onto a cutting board or serving platter. Cut into 4 wedges and serve warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a well-seasoned cast iron skillet for the best golden crust and even heat distribution.
- 2Let the eggs come to room temperature before whisking for a fluffier, more tender frittata.
- 3Squeeze excess moisture from the thawed frozen spinach if using fresh and need to cook it down quickly.
- 4Do not overbake; the frittata should be just set in the center—it will continue to cook as it rests.
- 5Run a rubber spatula around the edges after baking to loosen the frittata for easy sliding.
- 6For clean slices, use a sharp serrated knife and wipe the blade between cuts.
Adapt it for your goals.
High-protein
Replace the milk with a splash of plain Greek yogurt and use 9 eggs instead of 8. The extra protein keeps you fuller longer and adds a subtle tang.
low oilLow-oil
Reduce olive oil to 1 teaspoon and use a non-stick skillet. Sauté the onions and garlic in a splash of water instead. Ideal for a lighter calorie count without sacrificing taste.
veganVegan
Swap eggs for a chickpea flour batter (1 cup chickpea flour + 1 cup water + 1 tbsp nutritional yeast) and use firm tofu as feta substitute. The result is still savory and sliceable, perfect for plant-based diets.
jainJain
Omit onions and garlic entirely. Sauté spinach with a pinch of asafoetida (hing) and use only feta as flavor. This makes the dish compliant without losing its Mediterranean soul.
sun dried tomato & pestoSun-dried tomato & pesto
Fold in ¼ cup chopped sun-dried tomatoes and swirl 1 tablespoon basil pesto into the egg mixture before baking. Adds a bright, tangy twist that pairs beautifully with the feta.
Why this is on our healthy list.
Rich in Bone-Supporting Calcium
Feta cheese and eggs provide a good amount of calcium, which is essential for strong bones and teeth.
Packed with Eye-Healthy Lutein
Egg yolks and spinach are both rich in lutein, an antioxidant that supports eye health and helps filter harmful blue light.
High-Quality Protein Power
Each serving delivers a solid dose of complete protein from eggs and dairy, helping to build muscle and keep you satisfied.
Iron from Leafy Greens
Spinach contributes non-heme iron, which, when paired with the vitamin C in onions and garlic, improves absorption.
Frequently asked questions
Yes, but thaw it completely and squeeze out all excess water before adding to the skillet. Otherwise, the frittata will release too much liquid during baking.
