Spinach & Feta Frittata
Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
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Whether you are feeding a lazy weekend brunch crowd or hunting for an easy make-ahead breakfast, this frittata rises to the occasion. Fluffy eggs cradle vibrant spinach and pockets of tangy feta, all baked into golden, sliceable wedges. It is endlessly forgiving, delicious warm or at room temperature, and reheats beautifully, so a single pan can carry you through several mornings without complaint.
Ingredients
Ingredients
- 8 Large Egg
- 1/4 Cup Milk
- 1 Tbsp Olive Oil
- 1 Small Onion
- 2 Cloves Garlic
- 4 Cups Spinach
- 1/2 Cup Feta Cheese
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
Directions
Directions
- Preheat oven to 375 F
- Heat olive oil in a cast iron pan over medium heat.
- Add onion and cook until softened, about 4-5 minutes.
- Stir in garlic and cook an additional 30 seconds.
- Add spinach and cook until wilted.
- In a bowl, whisk together eggs, milk, salt and pepper
- Pour egg mixture into the cast iron pan and gently stir to distribute the spinach.
- Sprinkle crumbled feta cheese evenly over the top
- Cook on the stovetop for 2-3 minutes until the edges begin to set.
- Transfer to the preheated oven and bake for 10-15 minutes, or until the centre is set and the top is lightly golden.
- Let cool a few minutes, slice and dig in.
Nutrition
Per serving · 4 servingsCalories
210
Fat
14 g
Saturated fat
4 g
Carbohydrates
5 g
Sugar
1 g
Fiber
1 g
Protein
16 g
Sodium
400 mg
Cholesterol
370 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 8 Large Egg
- 1/4 Cup Milk
- 1 Tbsp Olive Oil
- 1 Small Onion
- 2 Cloves Garlic
- 4 Cups Spinach
- 1/2 Cup Feta Cheese
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
