5 from 12 votes
Feta and Spinach Frittata
This Feta and Spinach Frittata blends seasoned eggs with wilted spinach, aromatic herbs, and crumbled feta cheese for a savory baked dish. It offers a firm but tender texture with the freshness of parsley and mint balancing the saltiness of feta. The frittata is cooked on the stovetop before finishing in the oven, making a versatile egg dish suitable for breakfast, brunch, or a light meal.
Prep Time
10 mins
Cook Time
12 mins
Servings:
8
slices
Calories:
1146 kcal
Course:
Breakfast
Cuisine:
Mediterranean
Ingredients
For the Frittata
- 8 egg
- 1 teaspoon oregano dried
- ½ teaspoon dill dried
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon baking powder (optional)
- kosher salt
- 6 ounces spinach thawed and water wrung out, frozen, chopped
- 1 onion finely chopped, small, yellow
- 1 cup parsley chopped leaves
- 3 tablespoons mint leaves chopped
- 3 garlic minced, cloves
- 3 to 4 ounces feta cheese crumbled
- ¼ cup milk whole
- extra virgin olive oil (for coating the pan)
For Serving (Optional)
- tomato Mediterranean salad preparation
- cucumber Mediterranean salad preparation
Instructions
- 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 it to rest for a few minutes, then slice and serve, with cucumber tomato salad on the side if you’d like. Enjoy!
Cup of Yum
Notes
- Thoroughly wring out spinach to remove excess moisture and prevent watery eggs.
- Coat the skillet with hot olive oil before pouring eggs to avoid sticking and create a light crust.
- If using fresh spinach, wilt and drain it thoroughly before incorporating to achieve the correct texture and volume.
- Serving with a simple tomato and cucumber salad complements the rich frittata.
Nutrition Information
Calories
114.6kcal
(6%)
Carbohydrates
4.8g
(2%)
Protein
8.7g
(17%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2.2g
(11%)
Trans Fat
0.02g
(1%)
Cholesterol
174.1mg
(58%)
Sodium
221.4mg
(9%)
Potassium
238.9mg
(5%)
Fiber
1.5g
(6%)
Sugar
1.3g
(3%)
Vitamin A
3570IU
(71%)
Vitamin C
13.1mg
(15%)
Calcium
147.3mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 1146
% Daily Value*
| Calories | 114.6kcal | 6% |
| Carbohydrates | 4.8g | 2% |
| Protein | 8.7g | 17% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2.2g | 11% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 174.1mg | 58% |
| Sodium | 221.4mg | 9% |
| Potassium | 238.9mg | 5% |
| Fiber | 1.5g | 6% |
| Sugar | 1.3g | 3% |
| Vitamin A | 3570IU | 71% |
| Vitamin C | 13.1mg | 15% |
| Calcium | 147.3mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.