Easy Feta and Spinach Frittata Recipe. The perfect brunch or quick weeknight dinner in like 20 minutes! Add my lazy Mediterranean salad!
I used to think of frittata as a special brunch type food, but have now come to appreciate it more as a weeknight life-saver! As long as you have some chopped vegetables, maybe a few herbs (if you want to be fancy), you can have a satisfying frittata in 20 minutes or so.
It serves one to be honest. The first time I made this feta and spinach frittata was just a happy accident.
Here’s the story. A couple of weeks ago, I made Spanakopita for a large party. I thought it best to make more of a finger-food version, something people can just hold in their hands as they mingled about. So instead of the typical spanakoptia casserole, we decided to roll the fillo sheets to into little spring rolls (they looked like these ones here.) Somehow, we ran out of fillo with plenty of filling to spare.
Accidental Spinach Frittata Recipe
The next hungry night, with no energy left to spare, I threw the spanakopita filling–the stars of which are spinach, parsley, and feta cheese–in with some eggs, and viola…feta and spinach frittata!
I’ve played around with the spinach frittata idea to get some better recipe measurements. And I think I have it! And one of my favorite ways to serve this spinach and frittata recipe is with a simple salad that packs color and punch like my lazy 3-ingredient Mediterranean salad!
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Easy, flavor-packed feta and spinach frittata. The perfect brunch or weeknight dinner!
- 8 eggs
- 1/4 cup milk
- 1 tsp dried oregano
- 1/2 tsp dill weed
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp baking powder (optional)
- pinch salt
- 6 oz frozen chopped spinach, thawed and completely drained (wring any water out of spinach)
- 1/2 cup finely chopped yellow onion
- 1 cup chopped fresh parsley
- 3 tbsp chopped fresh mint leaves
- 3 garlic cloves, minced
- 3 to 4 oz crumbled feta cheese
- Private Reserve extra virgin olive oil
To Serve Along
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together eggs, spices, baking powder, and pinch of salt.
- Add spinach and all remaining ingredients to the egg mixture. Mix well to combine.
- In a 12-inch cast iron skillet (or oven-safe skillet), heat 2 tbsp olive oil until shimmering but not smoking. Pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook on medium-high heat for about 4 minutes or so allowing the bottom of the eggs to settle. Transfer to heated oven to finish cooking (bake for 8 minutes or until eggs are cooked through and the top is firm and no longer runny.)
- Serve with 3-Ingredient Mediterranean Salad. Enjoy!
- Cast Iron pan is the best option for this recipe. A stainless steel pan will work, but to make sure the eggs don’t stick to the bottom of the pan, you’ll need extra oil.
- Visit The Mediterranean Dish store for quality Greek extra virgin olive oil and all-natural and organic spices!