Spinach & Feta Frittata
A tender, custardy oven frittata with garlicky spinach, salty feta, sweet cherry tomatoes and dill. It's naturally gluten-free and ready in 45 minutes.
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 45 mins
- Yield
- One 10-inch frittata
- Level
- easy
A frittata is the most adaptable breakfast in the book. It’s an open-faced omelet that you don’t have to flip or fold, and it slices like a quiche without needing a crust. This version is a favorite: spinach, garlic, salty feta, a few sweet cherry tomatoes and plenty of dill.
The difference between a frittata that’s tender and one that’s spongy is mostly timing. Eggs go from silky to rubbery in a couple of minutes, so we start it on the stove and finish it in the oven. Below you’ll find exactly what “set” looks like, so you can take it out at the right moment.
It’s naturally gluten-free and packed with protein, and it’s just as good cold from the fridge the next day.
Tips for success
- Crumble the feta yourself from a block. Pre-crumbled feta is drier and saltier.
- Want a browned top? Run it under the broiler for the last 1 to 2 minutes, watching closely.
Substitutions & variations
- Dairy-free
- Use unsweetened plain plant milk and swap the feta for 1 cup (150 g) sautéed mushrooms and a few chopped olives.
- Other greens
- Kale or Swiss chard work the same way. Remove tough stems and chop the leaves finely before wilting.
Frequently asked questions
Can I make it without an oven-safe skillet?
Yes. Cook the vegetables in any skillet, then put them in a greased 9-inch (23 cm) pie dish, pour the eggs over, and bake for 25 to 30 minutes.
Why is my frittata watery?
The vegetables weren't cooked dry, or it was overbaked and the proteins squeezed out liquid. Cook the spinach until the pan is dry, and take the frittata out as soon as the center is set.
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The recipe
Spinach & Feta Frittata
A tender, custardy oven frittata with garlicky spinach, salty feta, sweet cherry tomatoes and dill. It's naturally gluten-free and ready in 45 minutes.
- Prep
- Cook
- Total
- Yield
- One 10-inch frittata
By The Breakfast Bake Kitchen · https://breakfastbake.com/recipes/spinach-feta-frittata/
Scaled recipe: times and pan sizes may need adjusting. Grams are the most accurate way to measure a scaled recipe.
Ingredients
Equipment
- 10-inch (25 cm) oven-safe skillet
- Mixing bowl and whisk
- Instant-read thermometer
Instructions
Heat the oven to 375°F (190°C) with a rack in the center.
In a large bowl, whisk the eggs, milk, salt and pepper until fully blended and no streaks of white remain, about 30 seconds.
Heat the oil in a 10-inch (25 cm) oven-safe nonstick or well-seasoned cast-iron skillet over medium heat. Cook the onion, stirring, until soft and translucent, 5 to 6 minutes. Add the garlic and cook for 30 seconds.
Add the spinach a handful at a time and cook until wilted and any liquid has evaporated, about 3 minutes. Spread the vegetables evenly across the pan.
Pour in the eggs, then scatter over the feta, tomatoes and half the herbs. Cook without stirring for 2 minutes, until the edges just begin to set.
Move the skillet to the oven and bake for 15 to 18 minutes, until the center is just set. Rest for 5 minutes, sprinkle with the remaining herbs, and slice into wedges.
Storage & make-ahead
Storage: Refrigerate wedges in an airtight container for up to 4 days. Eat cold, at room temperature, or rewarmed for 30 to 45 seconds in the microwave.
Make ahead: Bake on Sunday and slice into wedges for grab-and-go breakfasts all week. Frittata wedges also tuck nicely into a toasted pita or wrap.
Nutrition
per serving (1 wedge (⅙ of the frittata))
- Calories
- 190
- Fat
- 13g
- Saturated fat
- 5g
- Carbohydrates
- 5g
- Sugar
- 2g
- Fiber
- 1g
- Protein
- 14g
- Sodium
- 460mg
- Cholesterol
- 330mg
Nutrition is an estimate calculated from the ingredients with an online tool and will vary by brand and portion. See our disclaimer.
Weights use the Breakfast Bake weight chart: flour is spooned into the cup and leveled (1 cup = 125 g).
Rate & review
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