This Spinach & Feta Frittata is a simple, hearty, and flavorful dish that makes a wonderful breakfast, brunch, lunch, or light dinner. It has a beautifully golden, slightly crisp top with a soft and creamy center filled with tender spinach and tangy feta cheese. Fresh green onions add a mild freshness, while the eggs create a rich, satisfying base.
The best part about this recipe is how easy it is to prepare. You only need a handful of everyday ingredients, and the whole dish comes together without complicated techniques. It is also a great way to use extra spinach sitting in your refrigerator.
Whether you are preparing breakfast for your family or want something quick to enjoy throughout the week, this frittata is a delicious option.
Why You’ll Love This Spinach & Feta Frittata
There are plenty of reasons to keep this recipe in your regular meal rotation:
- Easy to make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Packed with spinach: Fresh spinach gives the frittata a lovely color and earthy flavor.
- Creamy and cheesy: Feta adds a delicious salty, tangy taste throughout the eggs.
- Perfect for any meal: Serve it for breakfast, brunch, lunch, or dinner.
- Great for meal prep: It can be refrigerated and enjoyed later.
- Naturally low-carb: The recipe doesn’t require a crust, flour, or bread.
- Beautiful presentation: The golden-brown top and green spinach make every slice look appetizing.
Ingredients
For the Frittata
- 8 large eggs
- 2 cups fresh spinach, roughly chopped
- ¾ cup crumbled feta cheese
- ¼ cup milk or heavy cream
- 2 tablespoons chopped green onions or chives
- 1 tablespoon olive oil or butter
- 1 small garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- ¼ cup shredded mozzarella cheese, optional
For serving, you can also use extra chopped green onions, fresh herbs, or a light sprinkle of feta cheese.
How to Make Spinach & Feta Frittata
1. Prepare the Spinach
Start by washing the fresh spinach thoroughly and allowing it to drain well. Roughly chop the leaves into smaller pieces.
Heat olive oil or butter in an oven-safe skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the spinach and cook for 2–3 minutes.
The spinach will quickly wilt and reduce in volume. Stir occasionally so it cooks evenly.
If your spinach releases a lot of water, continue cooking for another minute or two until most of the excess moisture has evaporated. This is important because too much liquid can make the frittata watery.
2. Whisk the Eggs
While the spinach is cooking, crack the eggs into a large bowl. Add the milk or cream, salt, black pepper, oregano, and paprika.
Whisk everything together until the eggs are smooth and well combined.
For a richer and creamier frittata, heavy cream can be used instead of milk. If you prefer a lighter version, regular milk works beautifully.
3. Add the Cheese
Crumble the feta cheese into the egg mixture. Add the chopped green onions and, if using, shredded mozzarella.
Gently stir everything together.
The feta brings a wonderful salty flavor to the frittata, while mozzarella gives it an extra creamy and melty texture.
4. Combine Everything
Reduce the heat to low. Spread the cooked spinach evenly around the skillet.
Pour the egg mixture over the spinach, making sure it reaches all the edges of the pan. Gently move the spinach around with a spatula if necessary so that the ingredients are distributed evenly.
Allow the frittata to cook on the stovetop for approximately 2–3 minutes. The edges should begin to set while the center remains slightly loose.
5. Bake Until Golden
Preheat your oven to 375°F (190°C).
Transfer the oven-safe skillet to the preheated oven. Bake for approximately 12–18 minutes, depending on the size and depth of your skillet.
The frittata is ready when the eggs are set in the center and the top is golden brown. You can also insert a knife into the center; it should come out mostly clean.
For the beautifully browned top shown in the picture, you can place the frittata under the broiler for about 1–2 minutes at the end. Watch it carefully because the top can brown quickly.
6. Rest and Slice
Remove the frittata from the oven and let it rest for about 5 minutes before slicing.
This short resting period allows the eggs to finish setting and makes the frittata easier to cut.
Sprinkle the top with freshly chopped green onions or chives before serving.
Tips for the Perfect Frittata
Don’t use too much liquid. A small amount of milk or cream creates a tender texture, but adding too much can make the frittata watery.
Cook the spinach first. Fresh spinach contains plenty of moisture, so sautéing it before adding the eggs helps prevent excess liquid.
Don’t overbake. Eggs can become rubbery when cooked for too long. Remove the frittata once the center is just set.
Use an oven-safe skillet. A cast-iron or other oven-safe skillet makes this recipe especially convenient because you can cook the spinach and bake the frittata in the same pan.
Let it rest. Giving the frittata a few minutes to cool makes the texture creamier and helps each slice hold together.
Variations You Can Try
This recipe is easy to customize according to what you have available.
For extra vegetables, add sautéed mushrooms, bell peppers, tomatoes, zucchini, or onions. Make sure vegetables with high water content are cooked first.
For a different cheese flavor, replace some of the feta with cheddar, Parmesan, goat cheese, or mozzarella.
You can also add cooked chicken, turkey, or another protein if you want to make the frittata more filling.
For a fresh Mediterranean-style version, add chopped parsley, dill, cherry tomatoes, and a little extra feta.
If you enjoy a little heat, add red pepper flakes or finely chopped chili peppers to the egg mixture.
What to Serve With Frittata
Spinach and feta frittata is delicious on its own, but it also pairs wonderfully with a variety of sides.
Serve a warm slice with fresh fruit, avocado, roasted vegetables, or a simple green salad. Toasted bread also makes a delicious addition if you are not following a low-carb eating plan.
For brunch, serve smaller slices alongside fresh tomatoes, cucumber, olives, and a light yogurt sauce.
How to Store Leftovers
Allow leftover frittata to cool before transferring it to an airtight container. Refrigerate for up to 3–4 days.
To reheat, place a slice in the microwave and heat gently until warmed through. You can also reheat it in a covered skillet over low heat or in the oven.
The frittata can also be prepared ahead of time, making it convenient for busy mornings. Simply cut it into individual portions and store them in the refrigerator for an easy breakfast throughout the week.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Frozen spinach works well, but thaw it completely and squeeze out as much water as possible before adding it to the skillet.
Can I make this without feta?
Absolutely. You can replace feta with mozzarella, cheddar, goat cheese, or Parmesan. Each cheese will give the frittata a slightly different flavor.
Can I make this recipe without cream?
Yes. Milk works perfectly, and you can even use a dairy-free milk alternative if desired.
How do I know when the frittata is done?
The edges should be firm, the center should be set, and the top should have a light golden-brown color. Avoid cooking it for too long because the eggs can become dry.
Final Thoughts
This Spinach & Feta Frittata is proof that a simple combination of eggs, spinach, and cheese can create an incredibly satisfying meal. The creamy egg mixture, savory spinach, tangy feta, and golden-brown top come together beautifully in every bite.
It is easy enough for a weekday breakfast but attractive enough to serve at a weekend brunch. Best of all, you can customize it with your favorite vegetables, herbs, and cheeses.
Serve it warm with a sprinkle of fresh green onions and enjoy a comforting, homemade meal that looks just as delicious as it tastes.
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