Spinach and Feta Frittata is a delightful dish that combines fresh, vibrant flavors with comforting, eggy goodness. Perfect for breakfast or brunch, this frittata is nutritious, satisfying, and incredibly easy to make.
Eggs are the backbone of any frittata, providing structure and richness. Using whole milk lightens the texture, making it fluffy. Olive oil is used to sauté the garlic and spinach, infusing them with a subtle, earthy flavor. Garlic adds an aromatic depth, while fresh spinach brings color, nutrition, and a mild, slightly sweet taste. Feta cheese is the star of the show, adding a creamy, salty contrast that complements the spinach beautifully. Finally, a touch of salt and black pepper enhances all these flavors without overpowering them.
This frittata is fantastic on its own, but you can elevate your meal by serving it with a side of roasted potatoes or a fresh, crisp salad. A dollop of sour cream or a spoonful of salsa can also add an extra layer of flavor. For a complete brunch spread, pair it with whole-grain toast and freshly squeezed orange juice.
Start by preheating your oven to 350°F (175°C). You'll want it hot and ready by the time your frittata is prepped. In a large bowl, whisk together six large eggs with half a cup of whole milk. Add in a quarter teaspoon each of salt and black pepper. Mix until everything is well combined — this will ensure an even flavor throughout your frittata.
Heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Add the minced garlic, letting it sauté for about a minute until it's fragrant but not browned. This short time allows the garlic to release its aroma without becoming bitter.
Next, toss in four cups of fresh spinach. Stir occasionally as it wilts down, which should take about 2-3 minutes. Don't worry if it seems like too much spinach at first — it shrinks significantly as it cooks.
Once the spinach has wilted, pour the egg mixture into the skillet. Gently stir to combine the eggs with the spinach. Spread the mixture evenly in the skillet, then sprinkle half a cup of crumbled feta cheese over the top. The cheese won't fully melt, but that's part of the charm as it bakes into soft, tasty pockets.
Let the frittata cook on the stovetop for about 5 minutes. You'll see the edges start to set, which means it's ready for the oven. Carefully transfer the skillet to your preheated oven and bake for 15-20 minutes. You're looking for the center to be set and the top to have a nice golden hue.
Once it's done, remove the skillet from the oven and let it cool slightly. This resting period helps the frittata firm up, making it easier to slice and serve.
Share