Spinach Frittata with Feta (Print Page)
Fluffy baked eggs with wilted spinach and crumbled feta—savory, quick and gluten-free.
# What You Need:
→ Vegetables
01 - 5 oz fresh spinach, washed and chopped
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
→ Dairy and Eggs
04 - 6 large eggs
05 - 1/4 cup milk (or cream for richness)
06 - 1/2 cup feta cheese, crumbled
→ Spices and Seasonings
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp dried oregano (optional)
10 - Pinch of nutmeg (optional)
→ Oils
11 - 2 tbsp olive oil
# Directions:
01 - Preheat oven to 375°F.
02 - In an ovenproof skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
03 - Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 2–3 minutes.
04 - In a mixing bowl, whisk together the eggs, milk, salt, pepper, and dried oregano and nutmeg if using. Stir in half of the crumbled feta cheese.
05 - Pour the egg mixture evenly over the spinach mixture in the skillet. Gently shake the skillet to distribute the ingredients evenly.
06 - Sprinkle the remaining feta cheese evenly over the top of the frittata.
07 - Cook on the stove over low heat for 2–3 minutes until the edges begin to set.
08 - Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the center is set and the top is lightly golden.
09 - Let the frittata rest for a few minutes, then slice into wedges and serve warm or at room temperature.
# Expert Tips:
01 -
- It takes one pan and zero fancy technique, which means you can make it half asleep on a Sunday morning and still impress people.
- The combination of spinach and feta is the kind of savory, salty comfort that works at breakfast, lunch, or even cold from the fridge at midnight.
02 -
- Do not skip the stovetop step and go straight to the oven because the bottom needs that initial heat to develop texture.
- Overbaking is the enemy here since the eggs will continue cooking from residual heat after you pull them out.
03 -
- Use a 10 to 12 inch ovenproof skillet because anything smaller and the frittata will be too thick to cook through evenly.
- The nutmeg trick is borrowed from Greek spanakopita and it makes the spinach taste deeper and more complex without anyone knowing why.