This Spinach and Feta Frittata is the kind of meal that makes breakfast, lunch, or dinner feel easy. It’s wholesome, full of flavor, and comes together without fuss. You get creamy eggs, salty feta, and tender greens in every bite.
It cooks in one pan and feels special without being complicated. Serve it warm from the skillet with a side salad or toast and you’re set.
What Makes This Special
This frittata leans on a classic flavor combo: earthy spinach and tangy feta. The eggs are light and custardy, thanks to a splash of dairy, and the feta adds a briny pop.
It’s a flexible recipe that works with fresh or frozen spinach and whatever herbs you have on hand. Best of all, it’s a great make-ahead option for busy days.
Shopping List
- Eggs: 8 large
- Spinach: 5 cups fresh baby spinach (or 10 oz frozen, thawed and well-drained)
- Feta cheese: 4 to 6 oz, crumbled
- Milk or cream: 1/3 cup (whole milk, half-and-half, or heavy cream)
- Olive oil or butter: 2 tablespoons
- Onion or shallot: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Fresh herbs (optional): dill, parsley, or chives, 2 tablespoons chopped
- Lemon zest (optional): from 1/2 lemon
- Salt and black pepper: to taste
- Red pepper flakes (optional): a pinch
How to Make It
- Heat the oven. Set your oven to 375°F (190°C). Use an oven-safe skillet, about 10 inches wide.
- Whisk the eggs. In a bowl, whisk eggs, milk or cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Stir in herbs and lemon zest if using. Set aside.
- Sauté the aromatics. Warm the olive oil or butter over medium heat. Add the onion and cook until soft and translucent, about 3 to 5 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.
- Cook the spinach. Add fresh spinach in batches, wilting it down, or add well-drained frozen spinach. Cook until excess moisture is gone. Dry greens mean a better texture.
- Season the base. Sprinkle a pinch of salt, black pepper, and red pepper flakes if you like heat. Spread the spinach mixture evenly in the skillet.
- Add eggs and feta. Pour the egg mixture over the spinach.
Sprinkle the crumbled feta across the top. Do not stir.
- Set on the stove. Cook on medium-low heat for 2 to 3 minutes until the edges just begin to set. This helps prevent overbaking.
- Bake. Transfer the skillet to the oven and bake for 10 to 14 minutes.
It’s ready when the center is just set and barely jiggles. Do not overbake.
- Rest and slice. Let it rest for 5 minutes. Slice into wedges and serve warm.
Keeping It Fresh
Let the frittata cool to room temperature, then store slices in an airtight container. It keeps well in the fridge for up to 4 days.
Reheat gently in a low oven or in a skillet over low heat to keep it tender. You can also enjoy it cold or at room temperature, which makes it ideal for packed lunches.
Health Benefits
- Protein-rich: Eggs provide high-quality protein that keeps you full and supports muscle repair.
- Iron and folate: Spinach adds iron, folate, and vitamin K, all important for energy, blood health, and bone support.
- Calcium: Feta and dairy contribute calcium for bone health, with a flavorful punch that means you can use less.
- Lower in carbs: Great for balanced eating, especially when paired with fiber-rich greens or a whole-grain side.
What Not to Do
- Don’t add wet spinach. Excess moisture makes the frittata watery and rubbery. Squeeze frozen spinach and cook off liquid.
- Don’t crank the heat. High heat can scorch the bottom before the center sets.
Gentle heat equals custardy eggs.
- Don’t overbake. Pull it when it’s just set; it will finish with carryover heat. Overbaking leads to a dry, spongy texture.
- Don’t overload with fillings. Too many add-ins weigh down the eggs. Keep total mix-ins to about 2 to 2 1/2 cups.
Recipe Variations
- Mediterranean Twist: Add cherry tomatoes, sliced olives, and a pinch of oregano.
- Green Goddess: Use spinach plus chopped kale or Swiss chard.
Finish with fresh chives and parsley.
- Smoked Salmon: Fold in flaked smoked salmon and dill. Skip extra salt; feta and salmon are salty.
- Mushroom and Spinach: Sauté sliced cremini mushrooms until browned before adding spinach.
- Spiced Version: Add a pinch of cumin and paprika, and finish with a squeeze of lemon.
- Dairy-Free: Use olive oil, swap dairy with unsweetened plant milk, and replace feta with a dairy-free alternative or extra veggies.
- Potato Base: Layer thinly sliced, par-cooked potatoes on the bottom for a sturdier slice.
FAQ
Can I make this without an oven-safe skillet?
Yes. Start on the stove in a regular skillet, then transfer the mixture to a greased baking dish.
Bake at the same temperature; it may need an extra 3 to 5 minutes.
What’s the best pan size?
A 10-inch skillet gives a nice thickness and even bake. An 8-inch pan makes a taller frittata and may take a few more minutes. A 12-inch pan cooks faster and yields thinner slices.
Can I use frozen spinach?
Absolutely.
Thaw fully, then squeeze out as much water as possible. Measure after draining; you’ll want about 1 to 1 1/2 cups packed cooked spinach.
How do I know when it’s done?
The edges will be set and the center will be just barely firm with a slight jiggle. A knife inserted near the center should come out mostly clean.
It will continue to set as it rests.
Can I make it ahead?
Yes. Bake, cool, and refrigerate. Reheat slices at 300°F (150°C) for 8 to 10 minutes, or enjoy at room temperature.
You can also whisk the eggs and prep the fillings a day ahead, then assemble and bake fresh.
What can I serve with it?
Try a simple arugula salad with lemon and olive oil, roasted potatoes, or buttered toast. For a brunch spread, add fruit and smoked salmon.
Is feta too salty for this?
Feta is salty, so season lightly elsewhere. Taste the spinach mixture before adding extra salt, and use a modest hand in the egg base.
Can I freeze frittata?
You can, but the texture softens a bit after thawing.
Wrap slices tightly and freeze for up to 2 months. Reheat from frozen at 325°F (165°C) until warmed through.
In Conclusion
This Spinach and Feta Frittata is a reliable go-to: quick to assemble, easy to customize, and satisfying any time of day. With a few simple steps and a watchful eye on doneness, you get tender eggs, bright greens, and a savory cheese finish.
Keep it classic or make it your own with the variations above. Either way, it’s a keeper.