Spinach Frittata is an easy and tasty dish with fluffy eggs, sauteed spinach, sweet red onion, and feta. It’s a simple way to enjoy a quick and flavorful meal any time of day!
This spinach frittata recipe is ready in no time and full of flavor! It works well with whatever veggies or cheese you have on hand and always feels like a complete meal. I love serving it for brunch when entertaining, but it also works great for a quick breakfast, lunch, or dinner any day of the week.
Looking for more simple and flavorful egg dishes? You’ll love this hash with sweet potatoes and my mountain man breakfast.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 20 minutes. This recipe is perfect for busy mornings or fast weeknight meals.
- Nutritious: This egg and spinach frittata are packed with protein from the eggs and vitamins from fresh spinach.
- Customizable: Easily swap or add your favorite veggies and cheeses to make it your own.
- Budget-Friendly: Uses simple, affordable ingredients you probably already have on hand.
Ingredients
- Eggs: The base of the frittata. Use large eggs and let them sit at room temperature for 10–15 minutes before using them for better blending and a fluffier texture when baked.
- Red Onion: Adds a mild sweetness and color. Dice it finely so it softens quickly and blends well into the frittata.
- Garlic Powder or Fresh Garlic: Either option brings flavor—use garlic powder for convenience or fresh minced garlic for a stronger taste.
- Feta Cheese: Crumbled feta adds a salty, tangy bite. Look for blocks of feta in brine for the best flavor and texture.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make It Dairy-Free: Use olive oil instead of butter and swap the feta for a dairy-free cheese alternative or omit cheese entirely.
- Add Protein: Crumbled cooked sausage, bacon, or diced ham can be folded in before baking for a heartier skillet frittata.
- Spice It Up: Stir in a pinch of red pepper flakes or a diced jalapeno with the onions for a subtle kick of heat.
- Mediterranean Style: Mix in sun-dried tomatoes, olives, and oregano that pair well with the spinach and feta for a Mediterranean-inspired flavor.
Try this Italian zucchini tart for cheesy vegetable combination that delivers!
How to Make Spinach Frittata
This easy spinach and egg frittata comes together quickly in one pan and finishes under the broiler. Preheat your oven on low broil before you get started.
- Step 1: Saute the onion and garlic. Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the diced red onion and garlic, then cook until the onion is soft and fragrant.
- Step 2: Wilt the spinach. Stir in the chopped baby spinach and let it cook down just until wilted. This will only take a minute or two.
- Step 3: Add the cheese and eggs. Fold in the crumbled feta, then pour in the beaten eggs.
- Step 4: Mix together. Gently stir so everything is evenly distributed, then cover the skillet with foil.
- Step 5: Bake and finish under the broiler. Bake the spinach feta frittata for about 10 minutes, then remove the foil and broil for a couple of minutes to set the top. Keep an eye on it so it doesn’t brown too much.
Expert Tips
- Use a well-seasoned or nonstick skillet: A 10-inch cast iron or oven-safe nonstick skillet prevents sticking and helps cook the frittata evenly on the stovetop and in the oven.
- Saute veggies before adding eggs: Cooking the onion and spinach first removes excess moisture, adds flavor, and keeps the frittata from becoming watery.
- Beat the eggs thoroughly: Whisk the eggs until fully combined and slightly frothy. This adds lightness and helps the frittata set evenly.
- Use foil to cover while baking: Covering with foil helps the eggs cook gently and evenly without drying out or puffing up too quickly. Only remove the foil for the final 2 minutes.
- Let it rest before slicing: After baking, let the frittata sit for 5 minutes. This makes it easier to slice and helps the texture hold together.
Storage Directions
- Storing: Let the spinach egg frittata cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the cooked frittata for up to 3 months. Wrap it tightly in plastic wrap and foil or store it in a freezer-safe container.
- Reheating: Warm refrigerated slices in the microwave in 30–60 second intervals or heat in a 300°F oven until warmed through. If reheating from frozen, cover the frittata with foil and reheat in a 300°F oven for 20–30 minutes, or until hot in the center. For quicker results, thaw overnight and reheat as above.
Serving Suggestions
This egg spinach frittata makes a wonderful addition to any brunch when entertaining friends or family. Serve it alongside Dutch oven potatoes and these homemade cherry rolls for a delicious spread!
Spinach frittata is perfect for prepping ahead to enjoy quick, nutritious meals all week long. Pair it with easy sides like skillet fried potatoes and asparagus and peas.
Recipe FAQs
You can prep all your ingredients ahead to save time when cooking. Or, you can fully make the frittata, store it in the fridge, and simply reheat and serve whenever you’re ready.
Yes! This spinach frittata tastes great when served warm or cold, making it a convenient option for meals or snacks anytime.
Absolutely. Frittatas are very flexible. Try mushrooms, bell peppers, or zucchini—just make sure to saute them first to remove excess moisture so your frittata doesn’t turn watery.
More Delicious Breakfast and Brunch Recipes
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Get the Recipe
Spinach Frittata with Feta
Equipment
- 10" cast iron skillet
Ingredients
- 6 eggs beaten
- 2 tablespoon butter salted
- ¼ cup red onion diced
- 1 teaspoon garlic powder or 1 clove garlic
- 1 cup baby spinach chopped
- 5 oz feta cheese crumbled
- ⅛ oz pepper
Instructions
- Preheat oven to 400° F.
- On medium heat, saute onion, garlic powder in the salted butter in a 10" cast iron skillet.
- Sauté until translucent.
- Add spinach and let leaves wilt slightly.
- Fold in feta cheese.
- Add eggs and cover with aluminum foil.
- Bake for 13 minutes. Remove cover, change to broil, and broil for 2 minutes, making sure the frittata doesn't brown too much.
- Season with pepper and enjoy!
Notes
- Use Fresh Ingredients: Fresh baby spinach and good-quality feta cheese make a big difference in flavor and texture.
- Cook Veggies First: Sauteing the onion and spinach first draws out moisture and boosts flavor. The same goes for any other veggies you may add.
- Customize Freely: Feel free to swap in your favorite veggies or cheese to make it your own.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Edward
This frittata was literally perfect for Sunday Brunch! Thank you so much for this awesome recipe!
Ned Adams
Glad you enjoyed!!
Cami
Looks great!