Spinach Feta Frittata
Spinach Feta Frittata is an easy frittata recipe that’s packed with mediterranean flavor. It’s ready in about 30 minutes and it’s great for meal prep!
It’s pretty difficult for me to keep up with my high school boys’ big appetites. I work hard to come up with recipes that are quick to prepare and nutrient dense so that they’re satisfied for a while.
Frittatas are a wonderful alternative because they’re packed with protein, you can use whatever veggies, protein or cheese that you have on hand, and they’re great any time of day.
This Spinach Feta Frittata has been on repeat for the past month or so. It’s packed with baby spinach, so it’s a great way for me to get more greens into my boys’ diets, and it fuels my craving for mediterranean food.
Spinach is something that everyone in my family likes, so I incorporate it into recipes like my spinach apple salad and spinach pesto as often as possible!
What is the difference between a quiche and a frittata?
Quiche and frittata are very similar except for two main differences:
- Classic quiche is baked in a pastry crust, or you can make them crustless like this crustless quiche primavera and crustless broccoli quiche recipes.
- Frittatas have no crust and are very similar to crustless quiche. The main difference is that it is partially cooked on the stove top, then baked in the oven.
What kind of pan do I need to make a frittata?
I recommend using a 10″ cast iron skillet for this spinach feta frittata.
Cast iron skillets are best because:
- When seasoned well, they’re non stick.
- Cast iron skillets are heatproof, which makes them perfect for stove top-to-oven cooking.
The skillet shown in these photos is my BK black carbon steel skillet, which is very lightweight and low maintenance when it comes to cleaning. I own (2) other cast iron skillets, which are linked in the recipe below.
If you don’t have a cast iron skillet, use any heatproof skillet and be sure to grease the sides well.
Recipe ingredients
This frittata recipe was inspired by my Stuffed Zucchini Boats. Both recipes include all the flavors of Greek spanakopita without the phyllo dough!
You’ll need:
- Leek
- Garlic
- Baby spinach
- Eggs
- Half and half (see recipe notes for substitutions)
- Feta cheese, crumbled
- Fresh dill
How to make this recipe
This easy frittata recipe requires minimal prep and is on the table in about 30 minutes.
- Cook the veggies. Heat the olive oil over medium heat and cook the leek until softened. Add the garlic and cook 30 seconds longer, then add the spinach and cook 2-3 minutes until wilted. Pour the spinach mixture onto a cutting board and roughly chop. Brush olive oil around the edges of your heatproof skillet, and spread the spinach mixture evenly across the bottom of the pan.
- Prepare the frittata mixture. Whisk the eggs with the half and half until well combined, then add the feta cheese, dill, salt and pepper, to taste and whisk gently until combined. Pour the egg mixture over the spinach.
- Cook the frittata. Cook the spinach and feta frittata over medium heat on the stove top until the edges start to set, about 2-3 minutes. Transfer it to the oven and bake for 8-10 minutes until slightly puffed and lightly golden brown.
How do you know when a frittata is done?
Signs that your spinach and feta frittata is done:
- The egg mixture is set
- The top is slightly puffed and lightly golden brown
- The edges begin to pull away from the sides
It’s crucial to check the frittata for doneness after 8 minutes in the oven to ensure that it doesn’t over bake or burn.
What to serve with a frittata for dinner?
This frittata may be served topped with your favorite fresh vegetables and delicious side dishes. See below for some ideas.
- Fresh tomatoes
- Avocado slices
- Butter lettuce salad
- Horiatiki (Greek village salad)
- Roasted vegetables
- Crispy smashed potatoes
- Roasted sweet potatoes
Recipe notes
- 4-5 ounces of baby spinach sounds like a lot, but it cooks down considerably. Chop it after cooking to make it much easier!
- I have not tested this recipe with chopped frozen spinach, but it should work no problem. Simply thaw it first and squeeze out excess water.
- The half and half may be substituted with whatever milk you have on hand.
- The leek may be substituted with your favorite chopped onion.
- Omit the leek and garlic if following a Low FODMAP diet.
- Leftover frittata keeps well in an airtight container in the refrigerator for up to 3 days.
More egg recipes you’ll enjoy:
- Bacon and egg cups
- Breakfast casserole
- Classic Quiche from a Mind Full Mom
- Crustless broccoli quiche
- Egg salad
- Ham and cheese frittata
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Spinach Feta Frittata
Ingredients
- 1 tablespoon olive oil
- 1 small leek white and light green parts only, halved and sliced into half moons
- 1 clove garlic minced
- 4-5 ounces baby spinach
- 8 large eggs
- 1/2 cup half and half or sub with dairy free milk
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Heat the olive oil in a medium 10" cast iron or heatproof skillet over medium heat. Add the leek and cook 3 minutes until softened. Add the garlic and cook 30 seconds more. Add the baby spinach and cook 2-3 minutes or until completely wilted, then pour the mixture out onto a cutting board and roughly chop.
- Brush olive oil from the bottom of the pan around the edges of the skillet (or add more oil if needed), then add the spinach mixture back to the pan and spread evenly across the bottom.
- Beat the eggs with the half and half until well blended, then whisk in the feta cheese, chopped dill, salt and pepper to taste until combined.
- Brush some olive oil around the edges of the skillet to keep the frittata from sticking, and pour the egg mixture over the top of the spinach mixture.
- Cook the frittata on the stove top over medium heat just until the edges begin to set (about 2 minutes), then place in the oven. Bake for 8-10 minutes or until puffed and golden on top. Remove from heat and allow to cool slightly. Enjoy!
Notes
- 4-5 ounces of baby spinach sounds like a lot, but it cooks down considerably. Chop it after cooking to make it much easier!
- I have not tested this recipe with chopped frozen spinach, but it should work no problem. Simply thaw it first and squeeze out excess water.
- The half and half may be substituted with whatever milk you have on hand.
- The leek may be substituted with your favorite onion.
- Omit the leek and garlic if following a Low FODMAP diet.
- Leftover frittata keeps well in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
8 Comments on “Spinach Feta Frittata”
This looks delicious! I will put it into the rotation to be made soon. Thanks.
Thank you Charlie, and I hope you love it as much as we do!
This frittata looks amazing, Marcie – I always enjoy the combination of spinach and feta, it never disappoints. And I feel for you – my brother was such a big eater when he was in his teens. You need to get your boys to help you in the kitchen I think! (My brother became a chef and then he was finally happy.)
Thanks so much Katerina! And that’s amazing that your brother became a chef. 🙂
We love frittatas in our house! Perfect for lunch meal prep or for dinner with a side salad. This flavour in particular would be a hit with both myself and my husband!
I love that they’re great any time of day!
This was a nice lunch on a rainy winter Saturday. I used thyme instead of dill and sprinkled paprika on the top before baking for some color. In my opinion, this dish is begging for some mushrooms added to it! Have you done that? I will try it next time.
I’m so glad you enjoyed it! I have another frittata recipe with mushrooms, ham and asparagus so made this one differently. I’m sure they’d be a great addition to this as well!