Description
A savory, oven-baked frittata packed with fresh spinach and creamy feta. This dish is perfect for breakfast, brunch, or light lunch. It’s simple, satisfying, and easy to make ahead.
Ingredients
6 large eggs
2 cups fresh spinach
1/2 cup crumbled feta cheese
1 tablespoon olive oil
2 tablespoons milk or cream (optional)
1/4 teaspoon salt
1/8 teaspoon black pepper
Optional Add-ins:
1/4 cup chopped onions
1 garlic clove, minced
1 tablespoon chopped fresh dill
Pinch of chili flakes
Instructions
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an 8–10 inch oven-safe skillet over medium heat. Add onions and garlic (if using), and sauté until soft. Add spinach and cook until wilted, about 2–3 minutes.
3. In a mixing bowl, whisk the eggs until smooth. Stir in milk or cream (if using), salt, pepper, and half the crumbled feta.
4. Spread the cooked spinach mixture evenly in the skillet. Pour the egg mixture over it and top with the remaining feta.
5. Let the frittata cook on the stovetop for 2–3 minutes until the edges just begin to set.
6. Transfer skillet to the oven and bake for 10–15 minutes, or until the center is set and slightly golden on top.
7. Remove from oven, let cool for a few minutes, slice, and serve.
Notes
Use a well-seasoned cast iron or non-stick skillet to prevent sticking.
For a richer taste, substitute heavy cream for milk.
Avoid overbaking to keep the frittata moist and tender inside.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg