Feta and Spinach Frittata
A healthy brunch, lunch, or dinner idea with spinach, feta cheese, and eggs.
Ingredients
For the fritatta
- 6 large eggs
- ½ cup milk (whole, 2%, or plant-based)
- 1 cup fresh spinach roughly chopped
- ½ cup crumbled feta cheese
- 1 1 small onion finely chopped
- 1 clove garlic minced
- 2 tbsp olive oil extra virgin
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Optional Add-ins
- ½ cup cherry tomatoes halved
- ¼ 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.
Nutrition
Calories: 220kcal
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