Feta and Spinach Frittata Recipe: A Healthy Bite That’s Super Easy to Make!
This feta and spinach frittata is a versatile dish, perfect for breakfast, brunch, or a light dinner. It has greens, feta cheese, and eggs, and is an easy-to-make one-pan wonder!
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The humble frittata shines when it comes to simple, satisfying meals packed with healthy ingredients.
This feta and spinach frittata is a celebration of Mediterranean flavors, blending the tangy creaminess of feta with the earthy goodness of spinach. Not only is this dish incredibly delicious, but it’s also a powerhouse of nutrition—loaded with protein, iron, and essential vitamins.
Are you feeding a crowd? Are you meal-prepping for the week? This frittata is a go-to recipe that guarantees a stress-free, healthy meal. Plus, it’s endlessly adaptable, so you can customize it to suit your taste or make the most of whatever you have in your fridge.
>> Check out more feta cheese recipes here
How I Make the Feta and Spinach Frittata
For the frittata, you will need 6 large eggs, milk, fresh spinach, feta cheese, some onion and garlic, and olive oil. To season, I like to use salt, black pepper, and red pepper flakes.
If you want, you can also add some of these (or all of them):
- ½ cup cherry tomatoes, halved
- ¼ cup diced bell peppers
- 2 tablespoons fresh herbs (dill, parsley, or basil)
Step-by-Step: Making the Spinach and Feta Frittata
Preheat Your Oven: Preheat the oven to 375°F (190°C). If using a cast-iron skillet, ensure it’s oven-safe.
Prepare the Spinach Mixture: Heat the olive oil in a medium, oven-safe skillet over medium heat. Add the onion and cook until softened, about 3-4 minutes.
Stir in the garlic and cook for another 30 seconds. Add the chopped spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and set it aside.
Mix the Eggs: In a medium bowl, whisk together the eggs, milk, salt, black pepper, and red pepper flakes (if using). Stir in the crumbled feta cheese and any optional add-ins.
Combine and Cook: Pour the egg mixture over the spinach mixture in the skillet, ensuring the ingredients are evenly distributed.
Cook on the stovetop over low heat for 2-3 minutes until the edges start to set.
Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is puffed up and set in the center. Avoid overbaking to maintain a tender texture.
Serve: Let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature.
Secrets and Tips for an Unforgettable Frittata
- Choose high-quality Feta: Opt for authentic Greek feta for its rich, tangy flavor. Sheep’s milk feta offers the creamiest texture.
- Pre-cook your add-ins: Always sauté vegetables like onions, spinach, or bell peppers before adding them to the eggs. This prevents excess moisture from making the frittata soggy.
- Use a cast-iron skillet: A well-seasoned cast-iron skillet provides even heat and creates a beautifully golden crust.
- Add fresh herbs: Chopped dill, parsley, or basil elevate the flavor profile. Sprinkle some on top before serving for an aromatic touch.
- Customize with Protein: Add cooked sausage, bacon, or smoked salmon for a heartier dish.
- Check doneness with a jiggle test: Gently shake the skillet—if the center no longer jiggles, your frittata is ready.
Feta and Spinach Frittata
Ingredients
For the fritatta
- 6 large eggs
- 1/2 cup milk (whole, 2%, or plant-based)
- 1 cup fresh spinach roughly chopped
- 1/2 cup crumbled feta cheese
- 1 1 small onion finely chopped
- 1 clove garlic minced
- 2 tbsp olive oil extra virgin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Optional Add-ins
- 1/2 cup cherry tomatoes halved
- 1/4 cup diced bell peppers
- 2 tbsp fresh herbs (dill, parsley, or basil)
Instructions
Preheat the oven:
- Preheat your oven to 375°F (190°C).
- Ensure your skillet is oven-safe if using a cast-iron or other stovetop-to-oven pan.
Prepare the spinach mixture:
- Heat the olive oil in a medium skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for another 30 seconds.
- Add the chopped spinach and cook until wilted, about 2 minutes. Remove from the heat.
Mix the eggs:
- In a medium bowl, whisk together eggs, milk, salt, black pepper, and red pepper flakes (if using).
- Stir in the crumbled feta and any optional add-ins.
Combine and cook on the stovetop:
- Pour the egg mixture over the spinach mixture in the skillet. Ensure that everything is evenly distributed.
- Cook on low heat for 2–3 minutes until the edges start to set.
Bake the frittata:
- Transfer the skillet to the preheated oven. Bake for 15–18 minutes, or until puffed and set in the center. Avoid overbaking to keep it tender.
Serve:
- Let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature.
Notes
- For extra Mediterranean flavor, add olives or sun-dried tomatoes.
- This frittata can be made ahead and stored in the fridge for up to 3 days. Reheat gently before serving.
- Use any greens you have on hand (kale, arugula, or chard) in place of spinach.
The feta and spinach frittata is the perfect combination of simplicity and sophistication. This dish can be made with minimal effort while delivering maximum flavor and nutrition. Perfect if you’re whipping up a quick dinner, this frittata is a recipe you’ll come back to time and time again.
Pair it with a fresh green salad or a slice of crusty bread for a complete, satisfying meal. Give it a try, and enjoy the magic of this Greek-inspired delight!
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Spinach and Feta Frittata You’ll Love!
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
