Spinach and Feta Frittata with Tender Eggs

A spinach and feta frittata is useful when you want eggs that can be cut into portions rather than cooked to order. The vegetables are softened before the eggs go in, and the oven finishes the center gently. It works for breakfast or a light dinner with salad.

Why this method works

Cooking off the spinach moisture prevents watery pockets. Remove the frittata when the center sets; leaving it in the oven until the surface looks dry can make the eggs rubbery.

Ingredients: what to choose and why

• Skillet: Use a genuinely oven-safe 10-inch skillet, including its handle. A larger pan makes a thinner frittata that cooks faster.
• Feta: Crumble into small pieces to distribute the salt through the eggs.
• Frozen spinach: Thaw and squeeze very dry before adding; use about 3 oz (85 g) squeezed spinach.

Plan the timing and portions

Yield: 4 portions. One nutrition portion is one-quarter of the frittata. Active preparation: about 15 minutes; cooking allowance: 20 minutes; resting: 5 minutes. Total planning time: approximately 40 minutes.

Allow about 40 minutes including chopping and resting. The vegetables should be ready before the egg mixture enters the skillet.

Vagner Carvalho

Spinach and Feta Frittata with Tender Eggs

A spinach and feta frittata is useful when you want eggs that can be cut into portions rather than cooked to order. The vegetables are softened before the eggs go in, and the oven finishes the center gently.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting 5 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: Mediterranean-inspired

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

• 8 large eggs
• 1/4 cup (60 ml) milk
• 1 tablespoon olive oil
• 1 small onion, diced
• 5 oz (140 g) baby spinach
• 1/2 cup (75 g) crumbled feta
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt, optional

Equipment

• 10-inch oven-safe skillet

Method

 

1. Heat oven to 375°F (190°C). Whisk eggs, milk and pepper until combined rather than frothy. Add salt sparingly because feta is salty.
2. Heat oil in a 10-inch oven-safe nonstick or well-seasoned skillet over medium heat. Cook onion for 5–6 minutes until soft. Add spinach and stir until wilted and visible moisture has evaporated, about 2–3 minutes.
3. Reduce heat to medium-low. Distribute the vegetables evenly, pour in eggs and sprinkle with feta. Cook without stirring for about 2 minutes until the edges begin to set.
4. Transfer to oven and bake for 10–14 minutes until the center is just set and reaches 160°F (71°C). Rest for 5 minutes, keeping a towel over the hot skillet handle as a reminder. Cut into wedges.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one-quarter of the frittata.

Questions and troubleshooting

Can I use a baking dish?

Cook the vegetables first, then transfer to a greased dish and add eggs. Oven time will differ; use the center temperature and set texture.

Why is it sticking?

A worn nonstick coating or dry, unseasoned skillet can catch the eggs. Use an appropriate pan and let it rest before loosening the edges.

Storage and reheating

Refrigerate within 2 hours and use within 3 days. Reheat portions gently until hot throughout, or serve cold if kept safely refrigerated.

For the safety temperature checks used here, see the FoodSafety.gov minimum cooking temperature chart. Cooking times are estimates, while temperature checks assess the center of the food.

Estimated nutrition per serving

These are rough ingredient-based estimates for one-quarter of the frittata, not laboratory measurements. Brands, portion size and substitutions affect the values; optional sides and toppings are excluded unless stated.

More ideas for your table

Serve this frittata with Classic Caesar Salad for a simple lunch, or add Loaded Breakfast Burritos to a brunch table when you need a heartier option.