Description
This Spinach Frittata is one of those simple, reliable recipes you can make for breakfast, brunch, or even an easy dinner. It’s packed with protein, loaded with greens, and finished with feta and fresh herbs for a savory, satisfying bite.
If you’re trying to eat more eggs without getting bored, a frittata is one of the best ways to do it. It’s flexible, fast, and a great way to use what you already have in the fridge.
Ingredients
Units
- 3 tablespoons extra virgin olive oil
- 1 small or 1/2 large onion, chopped
- 2 cloves garlic, minced or pressed
- 3 cups fresh baby spinach (or thawed frozen, squeezed dry)
- 1/2 cup feta cheese (or goat cheese), crumbled
- 2 tablespoons fresh herbs (chives & dill)
- 8 large eggs
- 1/2 cup milk or unsweetened almond milk
- 3/4 teaspoon sea salt
- 5-6 spins freshly ground black pepper
Instructions
- 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 4–5 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 5–7 minutes.
- Transfer to the oven and bake 15–18 minutes, until set and lightly golden. Slice and serve.
Notes
Dairy-free: use non-dairy milk and skip the cheese.
No oven-safe pan? Transfer everything to a greased baking dish and bake 5–10 minutes longer.
Frozen spinach: thaw and squeeze out excess liquid before using.
Nutrition
- Calories: 208
