Spinach Feta Frittata (Print Version)
# Ingredients:
→ For the Frittata Base
01 -
4 large whole eggs
02 -
1 cup egg whites
03 -
1/2 teaspoon kosher salt
04 -
Freshly ground black pepper, to taste
→ Vegetables and Aromatics
05 -
1 teaspoon olive oil
06 -
1/2 cup red onion, finely chopped
07 -
3 medium scallions, chopped, plus more for topping
08 -
1 1/2 cups fresh spinach, chopped
→ Cheese and Toppings
09 -
2 ounces crumbled feta cheese, plus more for topping if desired
10 -
2 tablespoons Parmigiano-Reggiano, grated
11 -
Diced grape or cherry tomatoes for topping (optional)
12 -
Extra chopped scallions for garnish
# Instructions:
01 -
First things first - crank up that oven to 400°F so it's nice and hot when your frittata is ready for its finishing touch. A properly preheated oven makes all the difference in getting that perfectly puffed top!
02 -
Grab your oven-safe non-stick skillet (9 or 10 inches works best) and set it over medium heat. Pour in that teaspoon of olive oil and let it warm up for a moment. Toss in your chopped red onion and scallions, and let them dance around in the pan until they're soft and fragrant - about 4 minutes. Your kitchen should start smelling amazing right about now!
03 -
While those onions are working their magic, crack your eggs into a medium bowl, add the egg whites, and give them a good whisking until well combined. Season with the kosher salt and a few generous cranks of freshly ground black pepper. This is your canvas for all the good stuff to come!
04 -
Now for the fun part! Add your crumbled feta and grated Parmigiano-Reggiano to the egg mixture - don't skimp on the cheese, it's what gives this frittata its personality! Stir in the sautéed onions and scallions from your pan, and then gently fold in the fresh chopped spinach. Give everything a good mix until it's all evenly distributed.
05 -
Pour your egg mixture back into that same skillet (no need to wash it - those flavor bits are gold!). Let it cook undisturbed over medium heat until you notice the bottom and edges starting to set, which takes about 4-5 minutes. You'll see the edges looking firm while the center is still a bit jiggly - that's exactly what you want!
06 -
Now for the magic transformation! Carefully transfer your skillet to the preheated oven (don't forget an oven mitt - that handle gets hot!). Let it bake for about 4-5 minutes until the top is set and just slightly golden. The frittata will puff up a bit, which is always satisfying to watch through the oven door!
07 -
Once your frittata is perfectly set, remove it from the oven (careful with that hot handle again!). Let it cool for just a minute, then run a rubber spatula around the edges and slide or flip it onto a serving plate. Cut it into 4 wedges like a pie. For the finishing touch, sprinkle with those diced tomatoes, extra scallions, and a little more crumbled feta if you're feeling fancy. Serve it up while it's still warm and watch it disappear!
# Notes:
01 -
This frittata is a protein-packed meal that works beautifully for breakfast, brunch, or even a light dinner paired with a simple salad.
02 -
Using a combination of whole eggs and egg whites gives you a lighter frittata that still has that rich, custardy texture everyone loves.
03 -
Feel free to swap out the spinach for any greens you have on hand - kale, arugula, or Swiss chard all work wonderfully!
04 -
Leftovers keep well in the refrigerator for up to 3 days and taste great cold or gently reheated.