Frittatas are light and fluffy egg pillows with a creamy texture and 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 Baked Frittata Recipe is made with Feta, Dill and Spinach.
Because that is what I had in my fridge! The universe decided the recipe for me!
This recipe was truly inspired by a few things. My need to use up the last bit of feta and dill I had and a way to use my new mini cast iron pans I picked up that have been staring at me in my office for weeks.
From past posts you might know I am always on the go so portable and easy to make snacks are a must. Frittatas can be eaten hot or cold or made into an egg sandwich.
Super versatile! Like a chameleon of foods.
Quiches are similar to Frittatas in their ability to use up left over veggies and cheeses. Here is a great quiche recipe you might want to check out from Jonesin’ For Taste.
What makes frittatas so light and creamy is that they usually use heavy cream in them. That is absolutely fine if you like but heavy cream but it is not usually something I have around my house and let’s face it something called heavy cream means heavy on the calories as well!
Not to worry! You can make a lighter substitute that still uses fat but is a little better and I guarantee you that you have just what you need in your house. No need to rush to the store. Plus not everyone does well with dairy so what do you do then?
Healthy 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 a whipped cream but works perfect 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. If you don’t have an allergy to dairy regular milk works just as well. This version can also be whipped for a dessert topping. Just add a tsp of vanilla to sweeten.
- Dairy Free Milk and Oil – 2/3 cup of rice or soy milk with 1/3 cup extra light olive oil.
Easy, light, filling and tasty, tasty, tasty! This baked frittata recipe is a great breakfast lunch or on the go snack that you can make using any veggies or cheese you have right in your fridge.
Baked Frittata Recipe – Feta, Dill & Spinach
A light and creamy baked frittata made with spinach, feta cheese and dill. Perfect for breakfast or lunch.
- 6 large eggs
- 1 tbsp fresh dill finely chopped
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tbsp unsalted butter melted
- 1/3 cup milk
- 1 1/2 tsp all purpose flour
- 3 tsp olive oil separated
- 1/2 medium onion diced
- 4 1/2 cups fresh baby spinach or about 4 oz packed
- 1 cup feta cheese crumbled
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 5 days in a sealed container. Eat cold or warm up in the microwave.