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+ servings
overhead shot of spinach feta frittata sliced in cast iron skillet

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!

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  • 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


  • 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!


  • 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.


Serving: 1g, Calories: 152kcal, Carbohydrates: 5g, Protein: 10g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Cholesterol: 200mg, Sodium: 261mg, Fiber: 2g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!