Easy Spinach Feta Frittata (Print version)
Tender eggs baked with spinach, feta, herbs, and onion for an easy 25-minute frittata that works for brunch or meal prep.
# Ingredients:
For the frittata
01 -
8 large eggs
02 -
1/4 cup (60 ml) whole milk
03 -
1/2 teaspoon dried dill
04 -
1/2 teaspoon black pepper
05 -
1/4 teaspoon kosher salt, plus more if needed
06 -
2 tablespoons extra virgin olive oil
07 -
1 small yellow onion, finely chopped
08 -
2 cloves garlic, minced
09 -
5 oz (140 g) fresh baby spinach, or 6 oz (170 g) frozen chopped spinach, thawed and squeezed dry
10 -
4 oz (115 g) feta cheese, crumbled
11 -
2 tablespoons chopped fresh parsley
For serving
12 -
Extra crumbled feta, optional
13 -
Lemon wedges, optional
# Instructions:
01 -
Preheat the oven to 375 F. Use a 10-inch oven-safe nonstick or cast iron skillet.
02 -
In a large bowl, whisk the eggs, milk, dill, black pepper, and salt until the yolks and whites are fully blended.
03 -
Heat olive oil in the skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened and glossy. Stir in the garlic for 30 seconds.
04 -
Add fresh spinach by the handful and cook until just wilted, about 2 minutes. If using frozen spinach, add it after squeezing it very dry and warm it for 1 minute.
05 -
Spread the spinach evenly in the pan. Pour in the egg mixture, scatter feta and parsley over the top, and gently nudge the filling into an even layer.
06 -
Cook on the stovetop for 2-3 minutes, until the edges begin to set but the center is still loose.
07 -
Transfer the skillet to the oven and bake for 8-10 minutes, until the center is just set and barely jiggles. Rest for 5 minutes before slicing.
# Good to know:
01 -
Best served warm or at room temperature.
02 -
Refrigerate leftovers for up to 4 days.
03 -
Use a 9-inch pie dish for an oven-only version and bake 22-28 minutes.