This simple, flavorful feta spinach frittata recipe is a cinch to make and comes together in 20 minutes! This baked frittata recipe is perfect for a healthy weekend brunch or an easy weeknight dinner. Add my lazy Mediterranean salad for a quick and satisfying meal.
This easy feta spinach frittata recipe comes together in 20 minutes! Inspired by Greek spanakopita, this gluten-free, vegetarian frittata recipe is filled with tangy, creamy, herbaceous flavor. Make for a healthy weekend brunch or a quick and easy weeknight dinner!
Prep Time: 10mins
Cook Time: 12mins
Servings: 8 slices
For the Frittata
- 8 eggs
- 1 teaspoon dried oregano
- ½ teaspoon dried dill
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon baking powder (optional)
- 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
- ¼ cup whole milk
- Extra virgin olive oil, for coating the pan
For Serving (Optional)
- Mediterranean Cucumber Tomato Salad
- Get ready. Preheat your oven to 375°F.
- Season the eggs. In a large bowl, whisk together eggs, oregano, dill, pepper, paprika, and baking powder (if using). Season with a pinch of salt.
- Mix the remaining ingredients. Add the spinach, onion, parsley, mint, garlic, feta, and milk. Mix well to combine.
- Start the frittata. In a 12-inch cast iron skillet (or oven-safe skillet) over medium-high heat, heat enough olive oil to coat (about 2 tablespoons). When it’s shimmering (but before smoking), pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook for about 4 minutes or so, allowing the bottom of the eggs to settle.
- Bake the frittata. Transfer the pan to the heated oven until the top is firm and it doesn’t jiggle when you shake the pan, about 8 minutes.
- Serve. Remove the frittata from the oven and allow to rest for a few minutes, then slice and serve, with cucumber tomato salad on the side if you’d like. Enjoy!
Be sure to remove any excess water from the thawed spinach so you don’t end up with runny eggs. Place spinach in a cheesecloth or clean kitchen towel and twist to wring out the water. (If you’re using a kitchen towel, use one that you wouldn’t mind some green stains.)
Make sure the skillet is coated in oil and the oil is hot before adding the eggs. This prevents the eggs from sticking to the skillet and creates a nice crust on the bottom.
If you would like to substitute fresh spinach, use ¾ to 1 pound. Wilt the spinach in a pan over medium heat, adding it by the handful and stirring until the spinach has all cooked down to about 1 cup or so. Allow to drain in a colander until it’s cool enough to handle, then wring out the water using cheesecloth or a clean kitchen towel.
Calories: 114.6kcal | Carbohydrates: 4.8g | Protein: 8.7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g |Trans Fat: 0.02g | Cholesterol: 174.1mg | Sodium: 221.4mg | Potassium: 238.9mg | Fiber: 1.5g | Sugar: 1.3g | Vitamin A: 3570IU | Vitamin C: 13.1mg | Calcium: 147.3mg | Iron: 2mg