RecipesGenie Blog

Spinach and Feta Frittata

Spinach and Feta Frittata

Spinach and Feta Frittata

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
oven
2
9-inch oven-safe skillet
3
knife
4
cutting board
5
garlic press (optional)
6
large bowl
7
whisk
8
oven mitts

Ingredients

Produce

  • 1
    5 large eggs
  • 2
    5 ounces baby spinach
  • 3
    0.5 small red onion
  • 4
    1 clove garlic

Dairy

  • 1
    4 ounces feta cheese
  • 2
    0.25 cup cup milk

Pantry

  • 1
    1 tablespoon tablespoon olive oil
  • 2
    0.25 teaspoon teaspoon salt
  • 3
    0.25 teaspoon teaspoon black pepper

Directions

1

Preheat Oven

Preheat your oven to 350°F (175°C). This ensures the frittata cooks evenly. If you don't have an oven, you could try a stovetop method, but oven baking is recommended for even heating.

2

Prepare Aromatics

Finely chop the red onion and mince the garlic. Use a sharp knife carefully and keep your fingers tucked away from the blade. If you don’t have a garlic press, finely mince the garlic by hand.

3

Heat Skillet

Heat the olive oil in a 9-inch oven-safe skillet over medium heat. A cast iron skillet works great, but any oven-safe skillet will do. If you don't have an oven-safe skillet, you'll need to transfer the mixture to a baking dish later. Be careful not to let the oil smoke; this means it's too hot.

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4

Sauté Onion and Garlic

Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. 'Softened' means the onion should look translucent and not be crunchy. 'Fragrant' means you can start to smell the garlic's aroma.

5

Add and Wilt Spinach

Add the spinach to the skillet and cook until it wilts, about 2-3 minutes. 'Wilting' means the spinach will shrink and become darker green. Stir occasionally to ensure even cooking. Don't overcook the spinach at this stage.

6

Whisk Eggs

In a large bowl, whisk the eggs with milk, salt, and pepper until well combined. Whisking ensures the eggs are light and fluffy. This is important for a good frittata texture. If you don't have a whisk, use a fork vigorously.

7

Crumble Feta Cheese

Crumble the feta cheese and set it aside. You can use your hands to crumble the cheese or a fork. Feta adds a salty and tangy flavor to the frittata.

8

Combine Egg Mixture

Pour the egg mixture over the spinach mixture in the skillet. Ensure the egg mixture is distributed evenly. Gently shake the pan to help the egg flow to all sides.

9

Add Feta

Sprinkle the crumbled feta cheese evenly over the egg mixture. Make sure the feta is spread across the frittata for best flavor distribution.

10

Bake Frittata

Bake in the preheated oven for 15-20 minutes, or until the frittata is set and lightly golden on top. ‘Set’ means that the frittata will no longer be jiggly when you gently shake the pan. The edges should also be pulling away from the sides. If the top is getting too brown, you can loosely cover the pan with foil.

11

Cool and Serve

Remove the frittata from the oven and let it cool for a few minutes before slicing. Be careful, the skillet handle will be hot! Use oven mitts when handling. Letting it cool slightly makes it easier to slice.

Recipe Tips

  • Use fresh spinach for the best flavor and texture. Avoid using frozen spinach, as it can add too much moisture to the frittata.
  • Make sure your skillet is truly oven-safe before placing it in the oven. Some handles may not be heatproof.
  • For a richer flavor, use whole milk or even a splash of heavy cream instead of low-fat milk.
  • Feel free to add other veggies like mushrooms, bell peppers, or sun-dried tomatoes to customize your frittata.
  • Store leftover frittata in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
  • Serve warm or at room temperature. It pairs well with a side salad or toast.

Nutrition Facts (per serving)

Calories

280 kcal

Carbs

5g

Protein

18g

Fat

20g

Fiber

1g

Sugar

2g

Sat. Fat

9g

Sodium

500mg

Trans Fat

0.5g

Cholesterol

220mg

Potassium

350mg

Vitamin A

500%

Vitamin C

15%

Calcium

200%

Iron

2%

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