Spinach Feta Frittata
Start your day with a wholesome and flavorful Spinach Feta Frittata, a perfect combination of fluffy eggs, vibrant spinach, and tangy crumbled feta cheese. This easy-to-make recipe is baked to golden perfection in just 20 minutes, making it an ideal choice for a quick breakfast, brunch centerpiece, or even a light dinner. Enhanced with sautéed onions, garlic, and a hint of optional red pepper flakes, this frittata packs a punch of savory goodness in every bite. Cooked in an ovenproof skillet, it transitions seamlessly from stovetop to oven, creating a beautifully set dish that's as visually appealing as it is delicious. With just 10 minutes of prep and a handful of simple ingredients, this gluten-free and protein-packed recipe is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 8 eggs
- 4 cups fresh spinach
- 0.75 cup crumbled feta cheese
- 0.25 cup milk
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized mixing bowl, whisk together the eggs, milk, salt, black pepper, and red pepper flakes (if using) until well combined. Set aside.
Heat the olive oil in an ovenproof skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3–4 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the spinach to the skillet in batches, letting it wilt down before adding more. This should take about 3–4 minutes total.
Once the spinach is wilted and any excess moisture has evaporated, evenly spread it across the skillet.
Pour the egg mixture over the spinach and stir gently to distribute the vegetables evenly.
Sprinkle the crumbled feta cheese evenly over the top of the frittata.
Cook the frittata on the stovetop for 2–3 minutes, until the edges start to set.
Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the eggs are fully set and the top is slightly golden.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1574 mg | 524% | |
| Sodium | 3342 mg | 145% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 759 mg | 58% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
