Feta and Spinach Frittata Recipe
A light and creamy Feta and Spinach Frittata recipe that is perfect for breakfast or lunch, and it reheats well for the next day as well. This is a great meal prep recipe!
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Frittatas are light and fluffy egg pillows with a creamy texture and are usually filled with veggies and cheese. They are easy to make and can be made using whatever little tidbits you find in your fridge that you need to use up. This Feta and Spinach Frittata Recipe is made with feta, dill and fresh spinach.
For no other reason than that is what I had in my fridge! The universe decided the recipe for me, and the result was the best recipe for frittata ever!
What is the difference between a quiche and a frittata?
Quiches are similar to Frittatas in their ability to use up leftover veggies and cheeses but a quiche is made with a crust bottom.
What makes frittatas so creamy is that they usually use heavy cream in them. That is absolutely fine if you want to use it, but heavy cream but it is not usually something I have around my house and, let’s face it, heavy cream is heavy on the calories as well!
You can make a lighter substitute that still uses fat but is a little better for you and I guarantee that you have just what you need in your house. No need to rush to the store.
Substitutes for Heavy Cream: 1 Cup Equivalent
- Milk and Butter – This is what I used for this recipe. Combine 1/4 cup melted butter, 3/4 cup milk and 1 tbsp flour to thicken. Mix well. This won’t work for whipped cream, but it works perfectly for this recipe
- Silken Tofu and Soy Milk – Add 1/2 cup silken tofu to 1/2 cup soy milk to a blender and blend until smooth. Silken Tofu is a bit softer than regular tofu so it tends to blend more easily.
- Dairy-Free Milk and Oil – 2/3 cup of rice or soy milk with 1/3 cup extra light olive oil.
Ingredients You’ll Need
- Eggs – The base of this frittata recipe
- Fresh Dill – Finely chopped, it adds a lovely herbaceous flavor to the dish.
- Black Pepper – A touch of spice to enhance the overall taste.
- Salt – Brings out the flavors of the other ingredients.
- Unsalted Butter – Melted and combined with milk and flour to create a lighter, creamy texture.
- Milk – Part of the cream substitute, adding moisture and richness.
- All-Purpose Flour – Helps thicken the milk and butter mixture.
- Olive Oil – Used to sauté the onions and spinach.
- Onion – Diced and sautéed for a savory base flavor.
- Baby Spinach – Fresh greens add color and a slight bitter note.
- Feta Cheese – Crumbled and sprinkled throughout for a tangy, salty bite.
See the recipe card below for exact quantities.
How To Make a Spinach and Feta Frittata
- Preheat oven to 400°F.
- In a medium mixing bowl, whisk together the eggs, dill, salt, and pepper.
- In a small bowl, mix the melted butter, milk, and flour until smooth. Add this mixture to the eggs and whisk well to combine and add air.
- Heat a large seasoned cast iron skillet over medium heat. Add the olive oil and sauté the onions until softened and translucent, about 3-5 minutes.
- Add the spinach to the skillet and cook until wilted, stirring often, about 3 minutes. Spread the spinach and onions evenly over the bottom of the pan.
- Sprinkle the crumbled feta cheese evenly over the spinach and onion mixture.
- Pour the egg mixture evenly over the spinach and feta, tilting the pan to ensure it spreads evenly.
- Continue cooking on the stovetop until the edges of the frittata are set, about 2 minutes.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the center is set. Check for doneness by making a small slit in the center; if raw egg runs out, continue baking a few more minutes.
- Remove from the oven and let sit for 5 minutes before slicing into wedges to serve.
Tips
- Change up the veggies. While I used fresh spinach in this frittata recipe, you can really use any veggies you have on hand! I love a frittata made with mushrooms, peppers and onions, or even leeks!
- Switch out the cheese. Feta goes so perfectly with the spinach in this recipe, so that’s what I used. You can use any cheese you prefer like mozzarella, cheddar, or even get fancy with gouda or gruyere!
- Make individual frittatas. If you have individual cast irons skillets, individual frittatas would be so cute! They’ll only need about 8-10 minutes of cooking time.
Storage
Store: One things that is so great about this spinach frittata recipe is that it can last in the fridge for up to 4 days in a sealed container.
Freeze: Frittata freezes well for longer storage. Allow it to cool completely, then wrap tightly in plastic wrap and place in a freezer-safe container or bag. It will keep for up to 2 months.
Reheat: I reheat leftover frittata in the microwave for about 2 minutes and have a perfect frittata for breakfast every time!
Serving Suggestions
What you serve along with a frittata really depends on whether you’re serving it for breakfast or lunch. That’s the beauty of it- it is just as lovely served alongside a salad as it is with delicious fluffy pancakes! Here are some of my favorite dishes to serve with frittata:
- Pan Fried Potatoes and Onions
- Fluffy Diner Style Pancakes
- Beet and Arugula Salad with Goat Cheese
- Asparagus Cheese Tart
- Aunt Lillian’s Polish Potato Pancakes
- Garlic Roasted Broccoli
- Winter Salad With Meyer Lemon Vinaigrette
Feta and Spinach Frittata
Ingredients
- 6 large eggs
- 1 tbsp fresh dill finely chopped
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp unsalted butter melted
- ⅓ cup milk
- 1 ½ tsp all purpose flour
- 3 tsp olive oil separated
- ½ medium onion diced
- 4 ½ cups fresh baby spinach or about 4 oz packed
- 1 cup feta cheese crumbled
Instructions
- Preheat oven to 400 F
- In a medium mixing bowl add 6 eggs, dill, salt and pepper.
- In small bowl add melted butter, milk and flour and mix well until all the lumps are out. Alternatively, instead of this butter and milk mixture you can substitute a 1/4 cup of heavy cream.
- Add butter and milk mixture to egg mixture and mix well with a wisk to add some air and mix well.
- Heat seasoned cast iron skillet on medium heat and add olive oil. When olive oil is heated add onions and sautee until they become softened and translucent. About 3-5 minutes. Add spinach and stir often until spinach becomes wilted. About 3 minutes. Spread spinach and onions evenly over the bottom of the pan.
- Add crumbled feta evenly over top of spinach and onion mixture.
- Pour egg mixture evenly over top of spinach and feta bottom tilting the pan to ensure egg mixture spread evenly. Continue to cook on stove top until the edges of the egg mixture are set. About 2 minutes.
- Move skillet inside oven and continue to bake for 8-10 minutes or until egg mixture in the centre is set. The eggs will fluff up and look like they may explode or boil over but the eggs will deflate when out of the oven and resting. Place a baking sheet underneath if worried. Check if eggs are set in centre by making a small slit in the centre and if the egg mixture runs out leave the frittata in the oven for a few more minutes.
- When done remove from the oven and let sit for 5 minutes. Cut into wedges to serve. If using smaller skillets as I have this mixture divides evenly across 3 mini skillets. Follow same instructions but divide oil, feta, spinach and egg mixture evenly between the 3 mini skillets.
- Eat right away or refrigerate for up to 4 days in a sealed container. Eat cold or warm up in the microwave.
Video
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
