Spinach Frittata with Feta (Printable)
Fluffy baked frittata with spinach and tangy feta, ready in 30 minutes for a simple Mediterranean-style meal.
# What You'll Need:
→ Vegetables
01 - 5 oz fresh spinach, washed and chopped
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
→ Dairy and Eggs
04 - 6 large eggs
05 - 1/4 cup milk (or heavy cream for added richness)
06 - 1/2 cup feta cheese, crumbled
→ Spices and Seasonings
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp dried oregano (optional)
10 - Pinch of nutmeg (optional)
→ Oils
11 - 2 tbsp olive oil
# Directions:
01 - Preheat oven to 375°F. Position the rack in the center of the oven.
02 - Heat olive oil in a 10–12 inch ovenproof skillet over medium heat. Add the diced onion and sauté for 3 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
03 - Add the chopped spinach to the skillet and cook, tossing occasionally, until completely wilted, about 2–3 minutes.
04 - In a mixing bowl, whisk together the eggs, milk, salt, black pepper, dried oregano, and nutmeg until well combined. Fold in half of the crumbled feta cheese.
05 - Pour the egg mixture evenly over the wilted spinach in the skillet. Gently shake the pan to distribute the ingredients. Sprinkle the remaining feta cheese on top.
06 - Cook the frittata on the stovetop over low heat for 2–3 minutes, allowing the edges to begin setting while the center remains slightly loose.
07 - Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the center is fully set and the top is lightly golden.
08 - Remove from the oven and let the frittata rest for a few minutes. Slice into wedges and serve warm or at room temperature.
# Expert Tips:
01 -
- It comes together in thirty minutes flat, which means you can pull it off on a lazy Sunday or a hectic Tuesday with equal ease.
- The combination of fluffy eggs and briny feta makes you feel like you are eating at a tiny seaside taverna without leaving your kitchen.
02 -
- Do not skip the stovetop step or the bottom will not set properly and you will end up with a soggy mess when you try to flip slices out.
- Every oven runs differently, so start checking at the ten minute mark because overbaked frittata turns rubbery and sad faster than you might expect.
03 -
- Use a ten to twelve inch ovenproof skillet so the frittata is thick enough to feel substantial but not so thick that the center stays raw while the edges overcook.
- Pull it from the oven when the center still has the faintest wobble because carryover heat will finish the job without drying it out.