This Spinach Frittata Recipe is packed with creamy feta cheese and plenty of mediterranean flavor. It's ready in about 30 minutes and it's great for meal prep!
1smallleekwhite and light green parts only, halved and sliced into half moons; sub with your favorite onion
1clovegarlicminced
4-5ouncesbaby spinachsee notes for frozen spinach
8largeeggs
1/2cuphalf and halfsub with your favorite dairy or non-dairy milk
1/2cupcrumbled feta cheese
2tablespoonschopped fresh dill
Salt and pepperto 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. Pour the egg mixture over the top of the spinach mixture.
8 large eggs, 1/2 cup half and half, 1/2 cup crumbled feta cheese, 2 tablespoons chopped fresh dill, Salt and pepper
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
Pro tip: 4-5 ounces of baby spinach sounds like a lot, but it cooks down considerably. Chop the spinach 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.
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.