Spinach and Feta Frittata

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Bright, cheesy, and packed with greens, this Spinach and Feta Frittata recipe is your go-to for a quick, flavorful breakfast or brunch that feels fancy but is effortless to make and ready to serve in 30 minutes!

What is a Frittata?

Frittata is an Italian egg-centered dish that is similar to a crustless quiche but uses less cream/milk and so it’s a little firmer and more similar in texture to an omelette. It starts out on the stove and is then finished in the oven. In other words, it’s a delicious one-pot dish with minimal cleanup – that’s a win-win!

I love frittata’s because they’re quick to prepare, are a great source of protein, are low carb (unless you’re adding a starch), and make the perfect blank canvas for adding whatever you want. Swap out the spinach for kale, Swiss chard or arugula, add some tomatoes, potatoes, broccoli rabe or red bell peppers, add some bacon or crumbled sausage, or experiment with different varieties of cheese. Serve it with your favorite breakfast or brunch items or enjoy it as is on top of a slice of toast slathered with a little mustard or horseradish (see my horseradish sauce).

Tips for the Perfect Spinach and Feta Frittata

This is an easy dish to prepare but there are a few important things to remember in order to achieve the perfect frittata. Let’s take at those:

• Follow the Golden Ratio: You want to avoid adding too much heavy cream, cheese, and vegetables so that you can slice and serve it in nice wedges rather than have a scrambled mess (though it would still taste just as good!). The general rule for frittata ratios is 6-8 eggs, 1/4 cup heavy cream, 1 cup of cheese, and 2 cups of vegetables and/or meat. (Note, the 2 cups of vegetables does not mean 2 cups of packed baby spinach – that’s 2 cup’s worth after the spinach is sauteed.)
• Avoid Sogginess: To avoid a soggy frittata it’s important to saute the spinach/greens. After they’re wilted, continue to cook them for another minute or two until the excess water is evaporated. If you’re using frozen spinach, thaw and throughly drain it first, squeezing out the excess water, before sauteeing it.
• Fully Cook the Add-Ins: That goes for any vegetables you may be adding. As with the greens, it’s to get rid of excess water, but it’s also because you don’t want the vegetables to still be raw or crunchy when you bite into the frittata. So either steam or saute them in the skillet first. And pre-cooking of course applies to any meats you add.
• Use the Right Skillet: To avoid the frittata from sticking to the bottom of the pan it’s imperative to use a non-stick surface. I use a well-seasoned cast iron pan. Alternatively you can use a non-stick pan.

Spinach and Feta Frittata Recipe

This frittata takes very little prep and is ready to serve in just 30 minutes. Here’s how to make it:

• Preheat the oven to 400 F / 200 C.
• Whisk the eggs, heavy cream, salt and pepper in a medium bowl.
• Heat the oil in a 10-inch well-seasoned cast iron skillet or oven-safe nonstick skillet. Cook the onion for 4-5 minutes until softened, add the spinach and cook until it is wilted, then continue to cook for another minute or two until any excess water is evaporated (this is to prevent the frittata from being soggy). Spread the mixture out into an even layer on the bottom of the skillet, evenly sprinkle the feta, Parmesan, green onions and pepper flakes (if using) over it, and then pour the egg mixture over it. Tilt the pan until the eggs make an even layer over the bottom of the pan. Let it cook undisturbed for a minute or two, just until the edges are starting to set.
• Transfer the skillet to the oven and bake for about for about 15 minutes or until the eggs are set. Remove the skillet from the oven and let it rest for 5 minutes before serving. Slice it into wedges and serve while warm.

That’s it! This Spinach and Feta Frittata recipe makes 4 large servings if you’re serving it as a main dish or 6 smaller servings to be paired with other sides.

Storage and Reheating

Leftovers can be stored in an airtight container in the fridge for 3-4 days. It can also be frozen for up to 3 months. Reheat it in the microwave until warm.

What to Serve With Frittata

Frittata is typically either served for breakfast or brunch (though you can certainly serve it for lunch or dinner), so that means you can pair it with any of your favorite breakfast/brunch food items. For breakfast serve it with hash browns, bacon (see my homemade bacon), pancakes (eg, sweet potato pancakes and peach buttermilk cornmeal pancakes), waffles (eg, whole wheat sourdough waffles, pumpkin waffles, and oat waffles), French toast, banana bread (eg, sourdough banana bread), oatmeal, muffins (eg, almond poppy seed muffins, lemon coconut muffins, banana oatmeal blender muffins, and gluten free zucchini muffins), yogurt (see how to make yogurt), fresh fruit, etc.

For brunch it can be served with a green salad or any salad of your choice (eg, creamy German cucumber salad, broccoli salad, Waldorf salad, German carrot salad, maroulosalata), cooked vegetables, and/or some good bread.

Enjoy!

For more classic Italian dishes try my:

• Chicken Piccata
• Osso Buco
• Beef Ragu
• Fettuccine Alfredo
• Potato Gnocchi
• Bolognese Sauce
• Chicken Bolognese
• Lamb Ragu
• Chicken Marsala
• Pasta alla Norma
• Mushroom Risotto
• Tomato Risottog
• Chicken Cacciatore
• Beef Braciole
• Minestrone Soup