If you're on the lookout for a quick, nourishing meal that feels a bit like a hug in a pan, this Savory Spinach and Feta Oven Frittata might be just the ticket. It’s versatile enough for breakfast, lunch, or dinner, and is packed with wholesome ingredients that bring both flavor and nutrition to the table.
Eggs form the base of our frittata, providing protein and a rich, satisfying texture. The key is to whisk them well to introduce some air, making the frittata fluffy. Spinach adds a pop of color and lots of vitamins, while its earthy flavor complements the creaminess of the feta cheese. The feta’s salty tang provides a delightful contrast. Milk is used to make the egg mixture a bit creamier. Onion and garlic are sautéed to bring out their sweet, aromatic notes, setting a flavorful foundation. The touch of nutmeg adds warmth and depth, balancing the other flavors. A sprinkle of Parmesan cheese gives a savory finish that ties everything together.
This frittata pairs beautifully with a fresh, crisp side salad with a tangy vinaigrette. For brunch, consider serving it alongside some crusty bread or a light fruit salad. If you’re having it for dinner, a glass of chilled white wine complements the flavors wonderfully.
Start by preheating your oven to 350°F (175°C). While the oven is warming up, grab a 9-inch oven-safe skillet and grease it lightly with olive oil. This helps the frittata release easily after baking. In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until the mixture is smooth and slightly frothy. This step is crucial for incorporating air, which will give your frittata a light texture.
Next, heat two tablespoons of olive oil in the skillet over medium heat. Toss in the diced onion and minced garlic, and sauté until the onion becomes translucent. It should take about five minutes, and you'll know it's ready when it starts to smell sweet. Add the chopped spinach to the skillet, stirring until it's wilted. This usually takes just a couple of minutes.
Now, pour the egg mixture into the skillet, stirring gently to combine it with the spinach and onions. You want everything evenly distributed. Sprinkle the crumbled feta cheese over the top — don't worry if it looks like a lot; it will melt into the eggs nicely. Let the frittata cook on the stovetop for two to three minutes until the edges begin to set.
Carefully transfer the skillet to your preheated oven. Bake for 20-25 minutes, or until the frittata is puffed up and the center is set. Once done, remove it from the oven and sprinkle with grated Parmesan cheese. Let it cool for a few minutes to make slicing easier and to allow the flavors to meld.
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