Description
Frittata with Spinach and Feta is a simple and savory baked egg dish packed with sautéed spinach, crumbled feta, and aromatic garlic and onions. Perfect for breakfast, brunch, or a light dinner, it’s healthy, flavorful, and naturally gluten-free.
Ingredients
- 8 large eggs
- 1/4 cup milk or cream (optional)
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C).
- Heat olive oil or butter in an oven-safe skillet over medium heat. Add onion and cook until translucent, about 3–4 minutes. Add garlic and cook for 1 more minute.
- Add fresh spinach and cook until wilted, about 2–3 minutes.
- In a mixing bowl, whisk together eggs, milk (if using), salt, and pepper.
- Pour the egg mixture into the skillet over the spinach. Stir gently to distribute ingredients.
- Sprinkle crumbled feta cheese evenly over the top.
- Let the frittata cook on the stovetop for 2–3 minutes until the edges begin to set.
- Transfer skillet to the oven and bake for 10–15 minutes, or until the center is set and the top is golden.
- Remove from oven, let cool slightly, then slice and serve.
Notes
- Use frozen spinach if fresh isn’t available—thaw and squeeze out excess moisture first.
- Add fresh herbs like dill or parsley for extra flavor.
- To make it dairy-free, omit the cheese or use a plant-based substitute.
- For individual servings, bake in a greased muffin tin for 10–12 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (1/6 of frittata)
- Calories: 160
- Sugar: 1g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 210mg
