Spinach Feta Frittata Recipe
This easy Spinach Feta Frittata cooks up perfectly in less than 20 minutes in the oven. It’s perfect for any brunch gathering or for a quick weeknight dinner with a simple green salad on the side.
Servings: 6 servings
Ingredients
For The Eggs:
- 12 large whole eggs
- ½ cup Whole Milk
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
For The Spinach Feta Frittata:
- 1 tablespoon vegetable oil
- 3 scallions sliced thinly - both green and white parts
- 3 cloves fresh garlic minced
- 5 cups baby spinach washed and spin-dried
- ½ cup crumbled feta cheese
As Garnish (Optional):
- 1/2 cup cherry tomatoes cut into small chunks
- ¼ cup red onion
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- Pinch black pepper
- ¼ cup fresh parsley chopped
Instructions
- Preheat the oven to 350°F (180°C).
- To prepare the egg mixture, crack the eggs in a large bowl. Pour in the milk and add salt and pepper. Whisk to combine. Set it aside.
- To make the filling, heat oil in a 12-inch nonstick skillet over medium heat. Add the scallions and cook, stirring frequently, until softened for about 2 to 3 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the baby spinach and cook until wilted.
- Pour in the eggs. Sprinkle it with the feta cheese. Using a spatula, gently stir and scrape the bottom of the skillet until large curds form but the eggs are still wet for about 30-45 seconds.
- Smooth the top into an even layer with the back of a spoon, then cook for 30 seconds. The bottom should start to set while the eggs on top are still watery.
- Place it in the oven and bake until the center is no longer jiggly and edges are golden brown, about 8-9 minutes.
- Meanwhile, make the (optional) topping: Mix tomatoes, onions, lemon juice, olive oil, parsley, salt, and pepper in a bowl.
- When the frittata is fully baked, carefully loosen the edges using a spatula and transfer it onto a cutting board. Let it cool for 5 minutes.
- Garnish with the tomato mixture. Slice and serve.
Video
Notes
- Yields: This egg bake recipe makes 6 slices, ideal for 6 servings. The nutritional information below is per slice.
- Storing leftovers: Bring the leftovers to room temperature, place them in an airtight container, and store them in the fridge for up to 3 days.
- Skillet: I used a 12-inch nonstick skillet, but a 10-inch would also work. You may need to increase the oven time by 2-3 minutes. Alternatively, a well-seasoned cast-iron skillet can also be used.
Nutrition
Calories: 209kcal | Carbohydrates: 6g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 341mg | Sodium: 590mg | Potassium: 379mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3237IU | Vitamin C: 17mg | Calcium: 175mg | Iron: 3mg
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