Spinach & Feta Frittata
A tall, tender frittata full of garlicky wilted spinach, tangy feta and fresh dill. It's started on the stove and finished in the oven, and it's just as good cold the next day.
Nutrition per serving
1 wedge (¼ of the frittata)- Net carbs
- 3.7g
- Calories
- 331kcal
- Protein
- 20g
- Fat
- 26g
- Total carbs
- 4.8 g
- Fiber
- 1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Dairy-free: Sun-dried tomatoes and briny olives bring the punchy flavor that feta usually adds, and almond milk replaces the cream.
- Leave the parmesan out of the egg mixture and add an extra pinch of salt.
- Scatter the sun-dried tomatoes and olives over the spinach before pouring in the eggs, in place of the feta.
Mushroom & goat cheese: Deeply browned mushrooms and creamy goat cheese make an earthier, richer frittata that stays vegetarian.
- Before the green onions go in, cook the mushrooms in the olive oil over medium-high heat for 6–8 minutes, until their liquid evaporates and they are well browned. Then add the onions, garlic and spinach as directed.
- Dot the goat cheese over the top in small pieces instead of the feta.
Bacon & cheddar: Smoky crumbled bacon and sharp cheddar take the place of the feta and dill, for a heartier, more classic American frittata.
- Cook the bacon in the skillet first. Pour off all but 1 tablespoon of the fat and use it in place of the olive oil for the onions and spinach.
- Stir half the bacon into the eggs and sprinkle the rest over the top with the cheddar.
-
¼ cup Parmesanleave out - Also add
- Also add
-
2 tbsp fresh dillleave out - Also add
Estimated cost $7.98 for 4 servings ($2.00 each) · how we estimate
Instructions
-
Heat the oven to 375°F (190°C). Warm the olive oil in a 10-inch (25 cm) oven-safe nonstick or well-seasoned cast-iron skillet over medium heat.
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Cook the green onions and garlic for 1 minute, then add the spinach by handfuls, tossing until wilted, 2–3 minutes. Keep cooking until the pan looks dry, because excess liquid makes a soggy frittata.
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Whisk the eggs, cream, parmesan, dill, salt and pepper until smooth.
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Spread the spinach evenly in the pan, pour in the eggs and scatter the feta over the top. Cook undisturbed on the stovetop 3–4 minutes, until the edges begin to set.
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Transfer to the oven and bake 12–15 minutes, until puffed and lightly golden and the center no longer jiggles when you nudge the pan (160°F/71°C).
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Rest 5 minutes, loosen the edges with a spatula, slide onto a board and cut into 4 wedges.
Tips for success
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Take it out as soon as the center is set. It keeps cooking as it rests, and overbaked eggs turn spongy and weep. - Frozen spinach works too: thaw 5 oz (140 g), squeeze it bone-dry in a clean towel and skip the wilting step.
- Serve warm or at room temperature with a Greek salad for an easy brunch.
Nice to have, not needed
- A drizzle of good olive oil and a little extra dill on top is a nice finish — not needed.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Doesn’t freeze well
Reheat: Eat cold, or warm wedges at 300°F (150°C) for about 10 minutes or 45–60 seconds in the microwave.
Prep tip: Cut it into wedges before chilling, so each portion is ready to pack.
Refrigerate up to 4 days. Eat cold, or reheat wedges at 300°F (150°C) for about 10 minutes.
Variations
3 variations, each with its own ingredients and macrosDairy-free
DietSun-dried tomatoes and briny olives bring the punchy flavor that feta usually adds, and almond milk replaces the cream.
- heavy cream → unsweetened almond milk
- feta → oil-packed sun-dried tomatoes
- + ¼ cup Kalamata or black olives
- no Parmesan
3.8 g net · 212 kcal · 14 g protein · 15 g fat · ≈$1.29 per serving (+0.1 g net carbs vs the original)
Mushroom & goat cheese
VeggiesDeeply browned mushrooms and creamy goat cheese make an earthier, richer frittata that stays vegetarian.
- feta → soft goat cheese
- + 8 oz cremini mushrooms
3.9 g net · 344 kcal · 23 g protein · 26 g fat · ≈$2.90 per serving (+0.2 g net carbs vs the original)
Bacon & cheddar
ProteinSmoky crumbled bacon and sharp cheddar take the place of the feta and dill, for a heartier, more classic American frittata.
- feta → sharp cheddar
- + 6 slices bacon
- no fresh dill
3.8 g net · 440 kcal · 28 g protein · 34 g fat · ≈$1.80 per serving (+0.1 g net carbs vs the original)
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