Spinach & Feta Frittata: A Taste of Sunshine on Your Plate

I remember the first time I made a frittata. It was a bleary-eyed Sunday morning, and the fridge was looking rather bare. Scrounging around, I found some leftover spinach, a lonely block of feta, and a carton of eggs nearing their expiration date. Necessity, as they say, is the mother of invention. The resulting frittata, bursting with savory flavor and sunny warmth, was so surprisingly delicious that it became a weekend staple. To this day, the aroma of baking eggs and wilted spinach instantly transports me back to that cozy, kitchen-filled morning.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 6
• Yield: 1 frittata
• Dietary Type: Vegetarian

Ingredients

• 1 (9 ounce) bag Baby Spinach
• 1 tablespoon olive oil, divided
• 2 teaspoons olive oil, divided
• 1 cup yellow onion, chopped
• 6 large eggs
• ½ cup sun-dried tomatoes packed in oil, drained
• ½ cup feta cheese, crumbled
• 1 teaspoon dried Italian seasoning
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• Cooking spray

Equipment Needed

• Microwave-safe bowl
• Paper towels
• 12-inch ovenproof skillet
• Large bowl
• Whisk or fork
• Wooden spoon
• Knife
• Cutting board

Instructions

1. Begin by preheating your broiler. Position the heating rack in your oven so that it is 4-5 inches from the heating element. This will ensure the frittata browns beautifully on top without burning.

2. Prepare the spinach: Place the baby spinach in a loosely covered, microwave-safe bowl. Microwave on high for approximately 3 minutes, or until the spinach is slightly wilted. This quick step helps to reduce the spinach’s volume and eliminate excess moisture.

3. Once microwaved, thoroughly dry the spinach with paper towels. Press firmly to remove as much moisture as possible. Then, coarsely chop the spinach and set it aside. Excess moisture is the enemy of a good frittata!

4. Prepare your skillet by coating the bottom and sides of a 12-inch ovenproof skillet with cooking spray. This prevents the frittata from sticking and makes for easy removal.

5. Heat 1 tablespoon of olive oil in the prepared skillet over medium-high heat. Add the chopped yellow onion and cook until the onion is lightly browned and softened. This usually takes about 5-7 minutes. The caramelized onions add a lovely sweetness to the frittata.

6. In a large bowl, thoroughly beat the eggs. This ensures a light and fluffy texture. Whisk or fork until the yolks and whites are fully combined.

7. Stir in the drained sun-dried tomatoes, chopped spinach, crumbled feta cheese, Italian seasoning, salt, and black pepper into the beaten eggs. Ensure all the ingredients are evenly distributed throughout the mixture.

8. Add the remaining 2 teaspoons of olive oil to the skillet with the sautéed onion. Tilt the pan to evenly distribute the oil across the bottom. This helps to prevent sticking and adds a richness to the frittata’s base.

9. Pour the egg mixture into the skillet, evenly distributing the vegetables with the back of a wooden spoon.

10. Cook the frittata over medium heat without stirring for approximately 7 minutes, or until only the surface is slightly loose. This allows the bottom and sides to set properly.

11. Carefully place the skillet under the preheated broiler and cook for approximately 2 minutes, or until the surface is lightly browned and puffed up. Keep a close watch to prevent burning!

12. To serve, loosen the edges of the frittata with a knife. Carefully flip it onto a cutting board and slice into wedges.

Expert Tips & Tricks

• Don’t overcook the spinach in the microwave. You only want to wilt it slightly. Overcooked spinach can become mushy and release too much water.
• Use good quality feta cheese. The flavor of the feta really shines through, so choose one you enjoy.
• Adjust the seasonings to your liking. Taste the egg mixture before pouring it into the skillet and add more salt, pepper, or Italian seasoning as needed.
• For a richer flavor, add a splash of cream or milk to the egg mixture. About 2 tablespoons of heavy cream or whole milk will do the trick.
• If you don’t have an ovenproof skillet, you can transfer the frittata to a baking dish before broiling. Just make sure the baking dish is greased.
• Make it ahead: Frittatas are great for meal prep. Bake as directed, cool completely, then refrigerate for up to 3 days. Reheat individual slices in the microwave or oven.
• Prevent sticking: Ensure your skillet is well-seasoned (if it’s cast iron) or use a generous amount of cooking spray.

Serving & Storage Suggestions

Serve the Spinach & Feta Frittata warm or at room temperature. It’s delicious on its own, but also pairs well with a side salad, fresh fruit, or a slice of whole-wheat toast. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. While you can freeze the frittata, the texture may change slightly upon thawing, becoming a bit more watery. For best results, consume within a week of freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	177.8 kcal	N/A
Calories from Fat	N/A	64%
Total Fat	12.7 g	19%
Saturated Fat	4.2 g	20%
Cholesterol	197.1 mg	65%
Sodium	366.6 mg	15%
Total Carbohydrate	7.1 g	2%
Dietary Fiber	1.9 g	7%
Sugars	2 g	N/A
Protein	10 g	20%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the egg mixture for a little heat.
• Add more vegetables: Feel free to add other vegetables like bell peppers, mushrooms, or zucchini.
• Use different cheese: Try using goat cheese, Gruyere, or Parmesan cheese instead of feta.
• Make it dairy-free: Substitute the feta cheese with a plant-based alternative and use a dairy-free milk in the egg mixture.
• Add protein: Cooked sausage, bacon, or ham can be added to the frittata for extra protein.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the egg mixture.

Q: How do I know when the frittata is done?
A: The frittata is done when the surface is lightly browned and puffed up, and the center is set. It should not be jiggly.

Q: Can I make this frittata without an oven?
A: While it’s best broiled for a beautiful top, you could potentially cook the frittata entirely on the stovetop over low heat, covering the skillet with a lid to help it set. However, it will lack the browned top.

Q: Can I add herbs to the frittata?
A: Absolutely! Fresh herbs like basil, oregano, or thyme would be a delicious addition. Add them to the egg mixture along with the Italian seasoning.

Q: My frittata is sticking to the skillet. What can I do?
A: Make sure your skillet is well-greased with cooking spray. If the frittata is still sticking, use a spatula to gently loosen the edges before flipping it onto a cutting board.

Final Thoughts

This Spinach & Feta Frittata is more than just a recipe; it’s an invitation to embrace simple ingredients and create something truly delicious. Whether you’re looking for a quick and healthy breakfast, a satisfying brunch, or a light and flavorful dinner, this frittata is sure to please. Don’t be afraid to experiment with different variations and substitutions to make it your own. And most importantly, enjoy the process of creating something wonderful in your kitchen! Share your creations and feedback – I’d love to hear about your frittata adventures! Maybe pair it with a crisp glass of Pinot Grigio for a truly delightful meal.