Honestly, there are mornings when the thought of cooking breakfast feels like climbing Mount Everest. But then there are mornings when the aroma of a gently baking frittata fills the kitchen, and suddenly, everything feels right with the world. This Spinach and Feta Frittata recipe has become a staple in our home for exactly those kinds of mornings – and for busy weeknights, lazy brunches, and even potlucks. The beauty of it lies in its simplicity and versatility. It’s quick to throw together, packed with flavour, and incredibly satisfying. My kids, usually picky about anything green, devour this frittata, happily scooping up cheesy, spinach-filled wedges. And my husband? He loves it because it’s healthy, hearty, and keeps him full until lunchtime. For me, it’s the perfect balance of ease, flavour, and nutrition. It’s a dish that feels both comforting and sophisticated, perfect for any occasion. If you’re looking for a recipe that’s a guaranteed crowd-pleaser, versatile enough for any meal, and bursting with Mediterranean goodness, then look no further. This Spinach and Feta Frittata is about to become your new favourite too.

Ingredients: The Heart of the Frittata

To create a truly delicious Spinach and Feta Frittata, you’ll need fresh, quality ingredients. Here’s what you’ll need, with a little explanation of why each ingredient is important:

• Large Eggs (8): The foundation of our frittata, providing structure, richness, and protein. Opt for large eggs for the perfect balance and texture. Free-range or organic eggs offer richer flavour and colour.
• Fresh Spinach (300g): The star vegetable, adding vibrant colour, earthy flavour, and a wealth of nutrients. Fresh spinach is preferred for its texture and flavour, but frozen spinach (thawed and well-drained) can be used in a pinch.
• Feta Cheese (150g): The salty, tangy cheese that provides a delightful contrast to the spinach and eggs. Look for feta packed in brine for the best flavour and moisture. Crumble it for even distribution throughout the frittata.
• Onion (1 medium): Aromatic base that adds depth of flavour. Yellow or white onion works well, providing a mild sweetness that complements the other ingredients. Finely diced for even cooking.
• Garlic (2 cloves): Essential flavour booster, adding pungent aroma and savoury notes. Fresh garlic is best for its robust flavour. Mince it finely to release its flavour during cooking.
• Milk or Cream (1/4 cup): Adds moisture and creaminess to the frittata, resulting in a softer texture. Whole milk or heavy cream will provide the richest flavour and texture, but you can also use skim milk or half-and-half for a lighter option.
• Olive Oil (2 tablespoons): Used for sautéing the vegetables and greasing the pan. Olive oil adds a fruity flavour and healthy fats. Extra virgin olive oil is ideal for its flavour and health benefits.
• Dried Oregano (1 teaspoon): Classic Mediterranean herb that enhances the flavour profile. Dried oregano provides a warm, slightly peppery note that pairs perfectly with spinach and feta.
• Salt and Black Pepper: Essential seasonings to enhance all the flavours. Season generously to taste, keeping in mind that feta is already salty. Freshly ground black pepper is preferred for its bolder flavour.
• Optional: Red Pepper Flakes (1/4 teaspoon): For a hint of heat, red pepper flakes add a subtle kick that balances the richness of the frittata. Adjust to your spice preference or omit if you prefer a milder flavour.

Instructions: Crafting the Perfect Frittata

Creating this Spinach and Feta Frittata is surprisingly straightforward. Follow these step-by-step instructions for a guaranteed success:

1. Prepare the Vegetables: Start by finely dicing the onion and mincing the garlic. Wash the fresh spinach thoroughly and roughly chop it. If using frozen spinach, make sure it is completely thawed and squeeze out as much excess water as possible. Crumble the feta cheese and set it aside.
2. Sauté the Aromatics: Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. The aroma should fill your kitchen, signalling the flavour base is building beautifully.
3. Wilt the Spinach: Add the chopped fresh spinach (or thawed and drained frozen spinach) to the skillet. Cook, stirring occasionally, until the spinach wilts down significantly and reduces in volume, about 3-5 minutes. Don’t overcook the spinach; it should just be wilted and tender. If there is any excess moisture in the pan after the spinach has wilted, cook it off by increasing the heat slightly and stirring until evaporated.
4. Whisk the Eggs: While the vegetables are cooking, in a large bowl, whisk together the eggs, milk or cream, dried oregano, salt, and black pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy. This ensures a light and airy frittata. Taste and adjust seasoning as needed, remembering the feta is salty. If using red pepper flakes, add them to the egg mixture at this stage.
5. Combine and Bake: Reduce the heat under the skillet to low. Pour the egg mixture evenly over the spinach and onion mixture in the skillet. Gently stir with a spatula to ensure the vegetables are evenly distributed throughout the eggs. Sprinkle the crumbled feta cheese evenly over the top of the frittata.
6. Start on the Stovetop: Cook on the stovetop over low heat for about 10-12 minutes, or until the edges of the frittata are set and the centre is still slightly jiggly. You should see the eggs starting to solidify from the edges inwards. This stovetop cooking step helps to ensure the bottom of the frittata cooks through and prevents it from being soggy.
7. Bake to Perfection: Preheat your oven to 350°F (175°C). Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set in the centre and lightly golden brown on top. A toothpick inserted into the centre should come out mostly clean, with maybe just a little moisture. Be careful not to overbake, as this can make the frittata dry.
8. Rest and Serve: Once baked, remove the frittata from the oven and let it rest in the skillet for a few minutes before slicing and serving. This allows the frittata to settle and makes it easier to cut into clean slices. Resting also helps to retain moisture, resulting in a more tender frittata.

Nutrition Facts: Nourishment in Every Slice

This Spinach and Feta Frittata isn’t just delicious; it’s also packed with nutrients. Here’s a general nutritional breakdown per serving (based on 6 servings per frittata):

• Serving Size: 1 slice (approx. 1/6 of frittata)
• Calories: Approximately 250-300 kcal
• Protein: 15-20g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients used.

This frittata is a good source of protein, healthy fats, and essential vitamins and minerals like iron and calcium. It’s a balanced and satisfying meal that can contribute to a healthy diet. The spinach adds antioxidants and vitamins, while the eggs and feta provide high-quality protein and calcium.

Preparation Time: Quick and Easy from Start to Finish

The beauty of this Spinach and Feta Frittata lies in its speed and simplicity. Here’s a breakdown of the preparation and cooking time:

• Prep Time: 15-20 minutes (chopping vegetables, whisking eggs, crumbling feta)
• Cook Time: 30-35 minutes (sautéing vegetables, stovetop cooking, baking)
• Total Time: 45-55 minutes

From start to finish, you can have a delicious and nutritious frittata on the table in under an hour. The active cooking time is relatively short, making it perfect for busy mornings or weeknight meals. You can even save time by prepping the vegetables the night before. Dicing the onion, mincing the garlic, and chopping the spinach ahead of time will significantly speed up the preparation process in the morning.

How to Serve: Versatile and Delicious at Any Time

Spinach and Feta Frittata is incredibly versatile and can be enjoyed in numerous ways. Here are some serving suggestions:

• Breakfast or Brunch:
  • Serve warm or at room temperature as a satisfying and flavourful breakfast or brunch option.
  • Pair with a side of fresh fruit salad, berries, or yogurt for a complete and balanced meal.
  • Offer alongside toasted whole-wheat bread or croissants for a heartier brunch spread.
  • Serve with a dollop of Greek yogurt or a sprinkle of fresh herbs like dill or parsley for added freshness.
• Lunch or Light Dinner:
  • Enjoy a slice of frittata with a crisp green salad for a light and healthy lunch or dinner.
  • Pair with a simple tomato salad or cucumber salad for a refreshing Mediterranean-inspired meal.
  • Serve alongside a cup of soup, such as tomato soup or lentil soup, for a more substantial meal.
• Appetizer or Party Food:
  • Cut the frittata into small squares or triangles and serve as a delicious and elegant appetizer at parties or gatherings.
  • Serve on a platter garnished with olives, cherry tomatoes, and fresh herbs for a visually appealing presentation.
  • Offer with a dipping sauce like tzatziki or a lemon-herb aioli for an extra flavour boost.
• Picnics and Potlucks:
  • Frittata is perfect for picnics and potlucks as it travels well and can be served at room temperature.
  • Wrap slices individually for easy transport and serving.
  • It’s a crowd-pleasing dish that is sure to be a hit at any gathering.

Additional Tips: Elevate Your Frittata Game

To make your Spinach and Feta Frittata even more exceptional, consider these helpful tips:

• Don’t Overcrowd the Pan: Use a 10-inch skillet as recommended to ensure the frittata cooks evenly and isn’t too thick. Overcrowding can lead to a soggy or undercooked frittata.
• Squeeze Out Excess Moisture from Spinach: Whether using fresh or frozen spinach, make sure to remove as much excess moisture as possible. Too much water can make the frittata watery and affect its texture. For fresh spinach, you can wilt it briefly in a dry pan before adding oil. For frozen spinach, thoroughly thaw and squeeze out the water.
• Gentle Cooking is Key: Cook the frittata over low heat on the stovetop and bake at a moderate oven temperature. This gentle cooking ensures the eggs cook through evenly without becoming tough or rubbery.
• Customize with Other Vegetables: Feel free to add other vegetables to your frittata. Sautéed mushrooms, bell peppers, sun-dried tomatoes, or artichoke hearts would all be delicious additions. Just ensure you sauté them before adding the egg mixture.
• Cheese Variations: While feta is classic, you can experiment with other cheeses. Goat cheese, ricotta, or even a sharp cheddar would work well. Consider a combination of cheeses for a more complex flavour profile.
• Herb Infusions: Experiment with different herbs. Fresh dill, parsley, or chives can add a bright and fresh flavour. You can also use dried thyme or rosemary for a more earthy note. Add fresh herbs at the end of cooking or sprinkle them on top before serving.
• Make it Ahead: Frittata is a great make-ahead dish. You can bake it a day or two in advance and store it in the refrigerator. Reheat gently in the oven or microwave, or enjoy it cold at room temperature. It’s perfect for meal prepping.
• Use Oven-Safe Skillet: Ensure your skillet is oven-safe before transferring it to the oven. Most cast iron and stainless steel skillets are oven-safe, but double-check the manufacturer’s instructions, especially for skillets with plastic or wooden handles. If your skillet isn’t oven-safe, you can transfer the frittata to a greased baking dish before baking.

FAQ: Your Frittata Questions Answered

Here are some frequently asked questions about making Spinach and Feta Frittata:

Q1: Can I use frozen spinach instead of fresh?
A: Yes, you can definitely use frozen spinach. Just make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the frittata. Frozen spinach is a convenient and affordable alternative to fresh spinach.

Q2: Can I make this frittata dairy-free?
A: To make it dairy-free, you can substitute the milk or cream with a plant-based milk alternative like almond milk, soy milk, or oat milk. For the feta, you can use a plant-based feta alternative, although the flavour might be slightly different from traditional feta.

Q3: How do I prevent my frittata from being soggy?
A: To avoid a soggy frittata, make sure to remove excess moisture from the spinach, don’t overcrowd the pan, and cook it over low heat on the stovetop before baking. These steps help to ensure the eggs cook through properly and the frittata has a good texture.

Q4: Can I add meat to this frittata?
A: Yes, you can add cooked meat to this frittata. Cooked crumbled bacon, sausage, or ham would be delicious additions. Sauté the meat with the onions and garlic before adding the spinach and egg mixture.

Q5: How long does frittata last in the refrigerator?
A: Leftover frittata can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in the oven or microwave, or enjoy it cold at room temperature.

Q6: Can I freeze frittata?
A: Yes, you can freeze frittata. Let it cool completely, then cut it into slices and wrap each slice individually in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave. The texture might be slightly altered after freezing, but it will still be tasty.

Q7: What size skillet should I use?
A: A 10-inch oven-safe skillet is ideal for this recipe. This size ensures the frittata cooks evenly and isn’t too thick. If you use a smaller skillet, the frittata will be thicker and may take longer to cook.

Q8: My frittata is browning too quickly on top, but the centre is still jiggly. What should I do?
A: If your frittata is browning too quickly, you can loosely tent it with foil to prevent further browning while it continues to cook in the centre. This will protect the top from burning while allowing the centre to set properly.

This Spinach and Feta Frittata is more than just a recipe; it’s a versatile and reliable dish that can be adapted to your preferences and enjoyed at any time of day. From its simple preparation to its flavourful and nutritious profile, it’s a recipe that’s sure to become a cherished part of your culinary repertoire. So, gather your ingredients, preheat your oven, and get ready to experience the joy of a perfectly baked Spinach and Feta Frittata. Enjoy!

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