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Feta and Spinach Frittata
This easy feta spinach frittata recipe comes together in 20 minutes! Inspired by Greek spanakopita, this gluten-free, vegetarian frittata recipe is filled with tangy, creamy, herbaceous flavor. Make for a healthy weekend brunch or a quick and easy weeknight dinner!
Prep Time
10 mins
Cook Time
10 mins
Servings: 8 slices
Calories: 1146 kcal
Course:
Breakfast
Cuisine:
Mediterranean
Ingredients
For the Frittata
- 8 eggs
- 1 teaspoon dried oregano
- ½ teaspoon dried dill
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon baking powder (optional)
- kosher salt
- 6 ounces frozen chopped spinach, thawed and water wrung out
- 1 small yellow onion, finely chopped
- 1 cup Chopped Parsley Leaves
- 3 tablespoons chopped mint leaves
- 3 garlic cloves, minced
- 3 to 4 ounces feta cheese, crumbled
- ¼ cup whole milk
- extra virgin olive oil (for coating the pan)
For Serving (Optional)
- Mediterranean Cucumber Tomato Salad
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
- to browse quality Mediterranean ingredients including the
- olive oil,
- oregano
- , and paprika
- used in this recipe.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, oregano, and paprika used in this recipe.
- Thoroughly Dry the Spinach: Be sure to remove any excess water from the thawed spinach so you don't end up with runny eggs. Place spinach in a cheesecloth or clean kitchen towel and twist to wring out the water. (If you’re using a kitchen towel, use one that you wouldn’t mind some green stains.)
- To Prevent the Eggs From Sticking: Make sure the skillet is coated in oil and the oil is hot before adding the eggs. This prevents the eggs from sticking to the skillet and creates a nice crust on the bottom.
- To Use Fresh Spinach: If you would like to substitute fresh spinach in place of the frozen, use 3/4 to 1 pound well washed and stemmed spinach or baby spinach. Wilt the spinach in a pan over medium heat, adding it by the handful and stirring until the spinach has all cooked down to about 1 cup or so. Allow to drain in a colander until it’s cool enough to handle, then wring out the water using cheesecloth or a clean kitchen towel.
Nutrition Information
Calories
114.6kcal
(6%)
Carbohydrates
4.8g
(2%)
Protein
8.7g
(17%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2.2g
Trans Fat
0.02g
Cholesterol
174.1mg
(58%)
Sodium
221.4mg
(9%)
Potassium
238.9mg
(7%)
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: 8slices
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.