Spinach Frittata With Feta (Printable Version)
Fluffy Mediterranean egg dish with fresh spinach and tangy feta, ready in 30 minutes.
# What You'll Need:
→ Vegetables
01 - 5 oz fresh spinach, washed and chopped
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
→ Dairy and Eggs
04 - 6 large eggs
05 - 1/4 cup milk (or heavy cream for richness)
06 - 1/2 cup feta cheese, crumbled
→ Spices and Seasonings
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
09 - 1/4 tsp dried oregano (optional)
10 - Pinch of nutmeg (optional)
→ Oils
11 - 2 tbsp olive oil
# Directions:
01 - Preheat oven to 375°F.
02 - Heat olive oil in an ovenproof skillet over medium heat. Add the diced onion and saute for 3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
03 - Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 2 to 3 minutes.
04 - In a mixing bowl, whisk together the eggs, milk, salt, black pepper, oregano, and nutmeg until well combined. Fold in half of the crumbled feta cheese.
05 - Pour the egg mixture evenly over the sauteed spinach in the skillet. Gently shake the pan to distribute the ingredients in an even layer.
06 - Sprinkle the remaining crumbled feta cheese evenly over the top of the frittata.
07 - Cook the frittata on the stovetop over low heat for 2 to 3 minutes until the edges begin to set and pull away slightly from the sides of the skillet.
08 - Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, or until the center is set and the top is lightly golden.
09 - Remove from the oven and let the frittata rest for a few minutes. Slice into wedges and serve warm or at room temperature.
# Expert Hints:
01 -
- It turns a handful of humble ingredients into something that looks and tastes like you put in far more effort than you actually did.
- The feta does this magical thing where it browns in little pockets on top and becomes almost crunchy, which pairs beautifully with the soft, fluffy interior.
02 -
- Do not skip the stovetop step before baking, those two to three minutes on low heat are what give the frittata its beautiful edge structure and prevent a soggy bottom.
- Every oven is different, so start checking at the ten minute mark because an overcooked frittata turns rubbery and dry faster than you might expect.
03 -
- Crack your eggs into the bowl one at a time, this way if a shell fragment falls in you can fish it out before everything gets mixed together.
- Resist the urge to crank the oven temperature to speed things up, a gentle bake at 375 degrees F gives you a tender, evenly cooked frittata without the rubbery texture that high heat creates.