This Spinach Frittata Recipe is one of those simple, reliable recipes you can make for breakfast, brunch, or an easy dinner.

It’s packed with protein, loaded with greens, and finished with feta and fresh herbs for a savory, satisfying bite. It’s the kind of recipe that feels special but still fits into real life.

And to be honest, out of my 12 ways to cook eggs, a frittata is absolutely one of my favorites.

If you’re trying to eat more eggs without getting bored, a frittata is one of the easiest ways to do it. It’s flexible, fast, and a great way to use what you already have in the fridge.

Soften onion and garlic in olive oil in a 10-inch oven-safe skillet, wilt in 3 cups of spinach, then pour in 8 eggs whisked with 1/2 cup of milk, fresh herbs, salt and pepper. Top it with feta, cook it on the stovetop for about 7 minutes until the edges set, and finish it in a 350°F oven for 18 minutes. It serves 6.

Why You’ll Love This Oven Frittata Recipe

• High in protein without feeling heavy
• Naturally gluten-free
• Keeps well for easy meal prep
• Easy to customize with what you have
• Just as good for breakfast or brunch as it is for dinner

What Is a Frittata?

A frittata is like a crustless quiche. The fillings are mixed directly into the eggs and cooked partly on the stovetop, then finished in the oven. Here’s the difference between a frittata and similar egg dishes:

• Omelet: fillings are folded into cooked eggs
• Frittata: fillings are mixed into the eggs before cooking
• Quiche: similar to a frittata, but baked in a crust

Key Ingredients

• Eggs: The star of a frittata! The protein-rich base that holds everything together.
• Spinach: Adds vitamins, minerals, and a pop of color. Fresh or thawed frozen both work. If using frozen spinach, squeeze out the excess moisture.
• Onion & Garlic: Build the flavor base.
• Feta Cheese: Adds a salty, creamy bite. Goat cheese also works. Omit for dairy-free.
• Fresh Herbs: Chives and dill add brightness and depth.

How to Make a Spinach Frittata

• Preheat oven to 350°F (175°C).
• Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add onion and garlic and cook 5 minutes until softened. Add spinach and cook until wilted.
• In a bowl, whisk eggs, milk, herbs, salt, and pepper. Pour into the skillet, gently stir, and sprinkle cheese on top.
• Cook on the stovetop until the edges begin to set, about 7 minutes.
• Transfer to the oven and bake 18 minutes, until set and lightly golden. A toothpick inserted in the center should come out clean.

Easy Frittata Add-Ins

• Mushrooms
• Asparagus
• Sun-dried tomatoes
• Fresh tomatoes
• Artichoke hearts
• Red pepper
• Parsley or scallions

What to Serve with Frittata

• Mixed green salad with balsamic dressing
• Roasted potatoes or home fries
• Toast, bagel, or English muffin

Pan Tips

Use an oven-safe skillet, like cast iron or stainless steel. If you don’t have one, transfer everything to a greased baking dish and bake about 10 minutes longer.

Recipe Notes

• To make this recipe dairy-free, use a non-dairy milk and skip the cheese.
• Store leftovers in the fridge for up to 3 days.
• This frittata tastes great warm or at room temperature.

Spinach Frittata FAQs

Can I use frozen spinach in a frittata?

Frozen spinach works great here. Thaw it and squeeze out as much water as you can with your hands or a clean kitchen towel, then add it to the skillet after the onion and garlic. Skipping the squeeze is the fastest way to a soggy frittata.

How do I know when my frittata is done?

The center should be set and not jiggly, and the top should be lightly golden. A toothpick inserted in the middle should come out clean. It keeps cooking a little from the heat of the skillet, so let it rest a few minutes before slicing.

Why is my frittata watery?

Extra moisture from the vegetables is almost always the reason. Cook the spinach until it’s fully wilted and any liquid in the pan has cooked off, and squeeze frozen spinach really well. Watery add-ins like mushrooms and fresh tomatoes should be cooked first, too.

Can I make spinach frittata muffins?

For grab-and-go portions, try my Mini Baked Egg Cups or High-Protein Egg Bites instead. Both are made in a muffin pan and reheat well.

Want to make a frittata with whatever’s in your fridge? My frittata tips and tricks cover every step, and the Spring Veggie Frittata with Asparagus & Leeks is another favorite.

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