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spinach feta frittata ready to serve
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
Cook Time 20 minutes
Resting 5 minutes
Total Time 40 minutes
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.