Easy Spinach and Feta Frittata Recipe – Creamy, Cheesy & Delicious
Meta Description
This easy Spinach and Feta Frittata is packed with tender spinach, creamy eggs, feta cheese, and savory herbs. A simple, delicious breakfast, brunch, or light dinner!
Introduction
Honestly, I love recipes that can work for breakfast, lunch, or dinner, and this Spinach and Feta Frittata is one of my favorites. I usually make it when I have a bag of spinach sitting in the fridge that needs to be used up.
It comes together with simple ingredients, but the result feels much more special than the effort involved. The eggs turn beautifully tender while the spinach adds a fresh flavor and the feta gives those delicious little pockets of salty, creamy goodness.
I especially love serving a warm slice with some crusty bread and a simple salad. It’s comforting without feeling too heavy, and leftovers are just as good the next day.
Ingredients
- 8 large eggs
- 2 cups fresh spinach, roughly chopped
- ½ cup crumbled feta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ cup milk or heavy cream
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons grated Parmesan cheese, optional
Step-by-Step Method
1. Prepare the Spinach
Heat the olive oil in an oven-safe skillet over medium heat.
Add the chopped onion and cook for about 2–3 minutes, until it starts to soften. Add the minced garlic and cook for another 30 seconds.
Add the fresh spinach and cook until wilted, about 1–2 minutes.
If the spinach releases a lot of liquid, let it cook for another minute so the excess moisture evaporates.
2. Whisk the Eggs
In a large bowl, whisk together the eggs and milk until smooth.
Add the oregano, black pepper, and red pepper flakes if using. Go easy on the salt because feta is already naturally salty.
3. Add the Cheese
Stir the mozzarella and about half of the feta into the egg mixture.
I usually save some feta for the top because those golden little pieces of cheese make the frittata look and taste even better.
4. Combine Everything
Pour the egg mixture into the skillet with the cooked spinach and onions.
Gently stir everything together so the spinach is evenly distributed.
Cook over medium-low heat for about 3–4 minutes, just until the edges begin to set.
5. Bake the Frittata
Sprinkle the remaining feta and Parmesan over the top.
Transfer the oven-safe skillet to a preheated 375°F (190°C) oven.
Bake for approximately 12–18 minutes, or until the center is set and the top is lightly golden.
Be careful not to overcook it—the eggs should still look soft and tender rather than dry.
6. Rest and Slice
Remove the frittata from the oven and let it rest for about 5 minutes.
Slice into wedges and serve warm.
Cooking Tips
- Squeeze out excess moisture: If using frozen spinach, thaw it completely and squeeze it very well before adding it.
- Don’t overcook the eggs: This is the biggest secret to a tender frittata.
- Use an oven-safe skillet: A cast-iron skillet works especially well.
- Season carefully: Feta already adds plenty of salt, so taste your mixture before adding extra.
- Add more vegetables: Mushrooms, bell peppers, tomatoes, or zucchini are delicious additions.
- Let it rest: A few minutes of resting makes the frittata easier to slice and helps it finish setting.
Serving Suggestions
I usually serve this frittata with a few simple sides to make it a complete meal.
Try serving it with:
- Toasted sourdough or crusty bread
- Fresh green salad
- Roasted potatoes
- Sliced avocado
- Cherry tomatoes
- Fresh fruit
- Greek yogurt
- A drizzle of hot sauce
For brunch, you can also serve small slices alongside fresh fruit and a simple salad.
Make-Ahead and Storage
This frittata is great for meal prep.
Let it cool completely, then store it in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm individual slices in the microwave for about 30–60 seconds, or heat them gently in the oven until warmed through.
Nutrition Information
Approximate per serving, based on 6 servings:
- Calories: 235 kcal
- Protein: 15 g
- Carbohydrates: 4 g
- Fat: 17 g
- Saturated Fat: 6 g
- Fiber: 1 g
- Sodium: 470 mg
- Calcium: 220 mg
Nutrition information is an estimate and can vary depending on the ingredients and brands used.
Conclusion
This Spinach and Feta Frittata is one of those recipes I keep coming back to because it’s easy, flavorful, and incredibly versatile. The combination of tender eggs, fresh spinach, and salty feta is simple but so satisfying.
Honestly, once you learn the basic frittata method, you can change it up depending on whatever vegetables and cheese you have in the fridge. It’s an easy way to turn everyday ingredients into a meal that feels homemade and comforting.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes! Frozen spinach works very well. Just thaw it completely and squeeze out as much water as possible before adding it to the skillet.
2. Can I make this frittata without feta?
Absolutely. You can replace feta with goat cheese, cheddar, mozzarella, Parmesan, or another cheese you enjoy.
3. How do I know when the frittata is done?
The center should be set but still slightly soft. A knife inserted into the center should come out mostly clean. Avoid baking until the eggs look completely dry.
4. Can I add other vegetables?
Yes. Mushrooms, bell peppers, zucchini, broccoli, tomatoes, and caramelized onions all work beautifully. Cook vegetables with high moisture content first so they don’t make the frittata watery.
5. Can I eat Spinach and Feta Frittata cold?
Yes. It can be enjoyed warm, at room temperature, or cold. I personally prefer it slightly warm, but chilled leftovers make a quick and convenient breakfast or lunch.
