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Spinach feta frittata combines tender sautéed spinach, aromatic scallions, and tangy feta cheese with eggs to create a satisfying meal suitable for breakfast, lunch, or dinner. This versatile dish begins on the stovetop and finishes in the oven, achieving the perfect consistency of a slightly crisp exterior with a tender, fluffy interior. The frittata's Mediterranean flavor profile delivers bold taste without complicated techniques, making it ideal for both casual family meals and more elegant brunches with friends.
I first started making frittatas when I needed quick, protein-packed breakfasts that could sustain me through busy mornings. This spinach feta version quickly became my favorite for its perfect balance of flavors and versatility. What I particularly love is how it transforms humble ingredients into something that feels special enough for weekend brunch but practical enough for meal prep.
Ingredients List
- Whole eggs: Provide structure, richness, and protein for the frittata.
- Egg whites: Lighten the texture while boosting protein content.
- Red onion: Adds mild sweetness and color to the frittata.
- Scallions: Provide fresh onion flavor with bright green contrast.
- Baby spinach: Delivers nutrients, color, and a delicate texture.
- Feta cheese: Adds tangy, creamy flavor in every bite.
- Parmesan cheese: Enhances umami depth while contributing to a golden finish.
- Grape tomatoes (optional): Provide a juicy, fresh contrast to the eggs and cheese.
Cooking Method
- Preheat Properly:
- Preheat the oven to 400°F to ensure a smooth transition from stovetop to oven cooking.
- Prepare Skillet:
- Heat a 10-inch oven-safe skillet with one tablespoon of olive oil over medium heat.
- Sauté Aromatics:
- Add diced red onion and white parts of scallions. Cook until softened and translucent, about 3-4 minutes.
- Beat Eggs Thoroughly:
- In a bowl, beat 6 whole eggs and 4 egg whites until frothy. Season with salt and black pepper.
- Combine Components:
- Stir in feta, Parmesan, sautéed onions, and spinach. Mix gently to evenly distribute ingredients.
- Start Stovetop Cooking:
- Pour the egg mixture into the skillet and cook for 4-5 minutes, until edges begin to set.
- Transition To Oven:
- Transfer skillet to the oven and bake for 4-5 minutes until set and lightly golden.
- Test For Doneness:
- Insert a knife into the center; it should come out clean.
- Rest Briefly:
- Let the frittata rest in the pan for 2 minutes before slicing.
- Slice And Serve:
- Garnish with halved grape tomatoes and reserved scallion greens before serving.
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When I first attempted making frittatas, I struggled with timing the transition from stovetop to oven. Either I'd leave it too long on the stove, creating a tough bottom layer, or rush it into the oven with too much raw egg on top. Through trial and error, I discovered that the perfect moment comes when the edges are clearly set but the middle still has significant movement when the pan is gently shaken.
Serving Suggestions
Pair with roasted potatoes and an arugula salad for a complete brunch experience.
Use as a sandwich filling between slices of crusty sourdough with cream cheese and fresh tomatoes.
Serve with warm pita, cucumber-tomato salad, and Greek yogurt for a Mediterranean meal.
Recipe Variations
Create a southwest version with pepper jack cheese, bell peppers, and avocado slices.
Make a French-inspired version with Gruyère cheese, sautéed leeks, and mushrooms.
For a heartier dish, add roasted sweet potato cubes and fresh sage.
Storage Solutions
Refrigerate leftovers in an airtight container for up to four days.
Freeze individual portions wrapped in plastic wrap and foil for up to three months.
Reheat in a 300°F oven for 8-10 minutes to preserve texture.
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This spinach feta frittata has become my go-to solution for everything from quick weekday breakfasts to impromptu brunches with friends. Its versatility is unmatched—delicious hot from the oven, at room temperature for picnics, or cold from the refrigerator when time is tight. Whether you're cooking for yourself or a crowd, this frittata delivers restaurant-worthy results with minimal effort.
Frequently Asked Questions
- → Can I make this frittata ahead of time?
- Yes, this frittata can be made up to 2 days ahead. Cool completely, cover tightly, and refrigerate. Reheat individual slices in the microwave for 30-45 seconds or serve at room temperature.
- → Why use both whole eggs and egg whites in this recipe?
- Using a combination of whole eggs and egg whites creates a frittata that's lighter and fluffier while still maintaining richness. It also increases the protein content while reducing some of the fat.
- → Can I substitute the spinach with other vegetables?
- Absolutely! Try kale, Swiss chard, arugula, or even roasted bell peppers or zucchini. Just make sure to cook vegetables with high water content before adding them to avoid a watery frittata.
- → What can I use if I don't have an oven-safe skillet?
- If you don't have an oven-safe skillet, you can cover the pan and cook on low heat until the eggs are set throughout, about 8-10 minutes. The texture will be slightly different but still delicious.
- → Can I use different cheese in this frittata?
- Yes, goat cheese, mozzarella, or cheddar all work well in place of or in addition to the feta. You can also omit the Parmigiano-Reggiano and use another hard cheese like Pecorino Romano.