Spinach and Feta Frittata Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated May. 06, 2019
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Sydney Oland

Earthy, soft spinach and salty brined feta are a classic Greek combination that work together in pretty much any dish—and the frittata is no exception. Plus it's a great, simple dish that feeds a lot of people, and gets you a big portion of your daily vegetable intake. Any leftovers slapped between two nice pieces of bread will make for a great brown bag lunch Monday morning.

Wilting fresh baby spinach is your best option, but in a pinch, that block of spinach in your freezer will work too. Just be sure to defrost it in the fridge overnight, or in the microwave a few minutes at a time.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 servings

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Ingredients

  • 2 tablespoons olive oil

  • 1 medium shallot, finely chopped (about 2 tablespoons)

  • 1 medium clove garlic, finely chopped (about 1 teaspoon)

  • 1 (5-ounce) bag baby spinach

  • 1 tablespoon finely chopped fresh oregano

  • Kosher salt and freshly ground black pepper

  • 10 large eggs, beaten

  • 1/4 cup milk

  • 3/4 cup (about 3 1/2 ounces) crumbled feta

  • Sliced scallions

Directions

  1. Adjust oven rack to highest position and preheat broiler. Heat olive oil in an 8 inch non-stick skillet over medium high heat, until shimmering. Add shallo and cook until beginning to soften, about 3 minutes. Add garlic and continue to cook until softened, about 2 minutes longer. Add spinach and oregano and cook, tossing often until spinach is fully wilted and any water released by the spinach has cooked off, about 6 minutes total. Season to taste with salt and pepper.

  2. In a large bowl, beat eggs and milk with a whisk until incorporated. Add feta and season with salt and pepper. Pour egg mixture over spinach then gently stir with a spatula to release the spinach from the bottom of the pan so that the eggs are in direct contact with the surface of the pan.

  3. Cook until eggs are almost totally set, about 12 minutes, reducing heat if necessary to prevent burning. Place pan under the broiler until the top is set as well, keeping a close eye on it so it does not burn, about 2 minutes longer.

  4. To release the frittata from the pan, loosen edges with a spatula. Place a dinner plate over pan, and holding plate firmly flip the pan over so the frittata releases onto the plate. Serve warm with toast and sliced scallions.

Special equipment

8 inch non-stick skillet

Nutrition Facts (per serving)
326 Calories
24g Fat
5g Carbs
21g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 326
% Daily Value*
Total Fat 24g 31%
Saturated Fat 9g 44%
Cholesterol 488mg 163%
Sodium 598mg 26%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 21g
Vitamin C 13mg 63%
Calcium 254mg 20%
Iron 4mg 20%
Potassium 434mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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