A Spinach and Feta Frittata is a delicious way to add some flavor to your breakfast routine. You’ll love how easy it is to whip up and how satisfying it feels to dig into those cheesy, herb-filled bites.
Solves busy morning nutrition gaps by providing a high-protein, veggie-forward breakfast that travels well, requires minimal cleanup, and works with pantry staples for weeklong meals.
I often struggle with figuring out what to cook for breakfast, especially on those busy mornings. Sometimes, I just don’t have the time or energy to prepare something fancy. That’s where this frittata comes in handy, it’s quick and makes breakfast feel special without a lot of effort.
This recipe works because it uses frozen spinach for convenience and keeps things healthy. With a prep time of just 10 minutes and a cook time of about 12, you can have a wonderful meal ready in 20 minutes. Plus, it helps prevent sogginess by getting rid of excess moisture from the spinach.
If you’re a fan of frittatas, you should check out this Tuna Frittata. It’s a great way to switch things up while still keeping breakfast tasty and easy!
Why You Will Love This Recipe
- Flavor Galore This frittata packs a creamy, tangy punch with the flavors of spinach, feta, and herbs. It’s like spanakopita in a much simpler form.
- Texture That Delights The use of baking powder keeps the frittata light and fluffy, while the feta adds a nice creaminess that brings everything together.
- Convenience Is Key Quick to whip up and perfect for meal prep, this frittata holds up well in the fridge or freezer for easy meals later on.
- Thawing Made Easy With frozen spinach as a star ingredient, it’s not only nutritious but also saves time and effort, making weeknight cooking a breeze.
Healthy Spinach Frittata with Feta
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 8 slices 1x
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten Free
Description
A delicious Spinach and Feta Frittata perfect for a vegetarian brunch.
Ingredients
- 8 large eggs
- 11/2 teaspoon dried oregano
- 1/21/2 teaspoon dried dill
- 1/21/2 teaspoon black pepper
- 1/21/2 teaspoon paprika
- 1/41/2 teaspoon baking powder
- Kosher salt
- 6 ounces frozen chopped spinach, thawed and water wrung out
- 1 small yellow onion, finely chopped
- 1 cup chopped parsley leaves
- 3 tablespoons chopped mint leaves
- 3 garlic cloves, minced
- 3 to 4 ounces feta cheese, crumbled
- 1/4 cup whole milk
- Extra virgin olive oil for coating the pan
Instructions
- Prep the Greens: Start by wringing out the thawed spinach really well. You want it dry and crumbly to avoid any sogginess in your dish. If you skip this part, the frittata might turn out a bit too wet.
- Heat the Skillet: Preheat your skillet until it is nice and hot, then add a drizzle of oil. You will know it is ready when the oil shimmers and you can feel the heat radiating. Forgetting to warm it properly could lead to sticking issues.
- Whisk the Eggs: Grab a bowl and whisk together the eggs with baking powder until smooth. You are aiming for a nice airy texture here, which helps the frittata rise beautifully. Overmixing can lead to a rubbery result.
- Add Spinach & Feta: Gently fold the wrung-out spinach and crumbled feta cheese into the egg mixture. The colors will be vibrant, and you will catch the lovely scent of the feta. Be careful not to overmix; you want those pockets of cheese throughout.
- Cook It Up: Pour the mixture into your hot skillet, letting it sizzle. You will see the edges cook and puff up. Keeping an eye on it here is key because overcooking can dry it out.
- Bake for Fluffiness: Transfer the skillet to the oven and let it bake until it is set and golden on top. The aroma will fill your kitchen and make your mouth water. Just do not forget to check it closely, as it can easily go from fluffy to dry.
- Rest Before Serving: Let the frittata sit for a few minutes after baking. This resting time helps you slice it nicely without falling apart. If you skip this, you might end up with a messy cut.
Notes
- This frittata can be made ahead and stored in the fridge, or frozen in individual slices for later use.
- Thoroughly wring out thawed spinach to avoid sogginess.
- Ensure the skillet is hot and oiled before adding eggs to avoid sticking.
- Let the frittata rest after baking for easier slicing.
- To reheat, preheat your oven to 350 degrees F and warm the frittata for about 10 minutes, or until heated through.
- Pair with Mediterranean cucumber tomato salad.
- Serve alongside Greek salad for a colorful plate.
- Enjoy with a light brunch cocktail like a Mimosa.
- Add sun-dried tomatoes for a burst of flavor.
- Mix in cooked mushrooms for extra earthiness.
- Incorporate sliced olives for a salty twist.
- Choose fresh herbs for more vibrant flavor in the frittata.
- Fresh spinach can be used in place of frozen; use about 3/4 to 1 pound.
- A less salty cheese can help balance the taste if you find the frittata too salty.
Nutrition
- Serving Size: 1 slice
- Calories: 114.6
- Sugar: 1.3g
- Sodium: 221.4mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4.8g
- Fiber: 1.5g
- Protein: 8.7g
- Cholesterol: 174.1mg
Find it online: https://bakeitwell.com/spinach-and-feta-frittata
Recipe Tips
- If sogginess is a concern, be sure to wring out your thawed spinach completely to keep your frittata from being watery.
- When using the skillet, heat it thoroughly and coat it with oil, which helps prevent the egg mixture from sticking.
- For neat slices, letting the frittata cool for a few minutes after baking makes it easier to cut and serve.
- If your frittata turns out dry, reduce the baking time slightly and keep an eye on it during the final few minutes.
- If you find the taste too salty, opting for a milder cheese or cutting back on additional salt will help mellow the flavor.
Serving Suggestions
Pair the spinach and feta frittata with Mediterranean cucumber tomato salad or a colorful Greek salad. A light brunch cocktail such as a Mimosa complements this dish well.
This frittata works beautifully in meal prep or as a quick dinner option. It can also be served as a centerpiece for Mother’s Day or winter holidays.
Consider serving the frittata with a drizzle of balsamic reduction or a light yogurt dressing for extra flavor. A sprinkle of fresh herbs can enhance the presentation and taste.
Recipe variations
- You can use kale or Swiss chard instead of spinach for a different green vibe in your frittata.
- Add 1 teaspoon of garlic powder and ½ teaspoon of crushed red pepper flakes for a little extra kick in flavor.
- Either crumbled goat cheese or shredded cheddar can replace feta for those who prefer a different cheese profile.
- If you want to serve more, increase the eggs to 12 and adjust the other ingredients accordingly for a larger frittata.
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How to Store?
To keep your spinach and feta frittata fresh, follow these storage tips:
Refrigeration: Store frittata slices in an airtight container in the fridge for up to 5 days. This method keeps it fresh.
Freezing: Wrap individual frittata slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm frittata slices in a microwave or oven until heated through. This method ensures a tasty meal.
If you enjoyed this Spinach and Feta Frittata or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
