A golden, custardy Italian egg bake with wilted spinach and tangy feta
Spinach and Feta Frittata
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Servings
4
1 frittata
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
This open-faced Italian frittata combines eggs, fresh spinach, crumbled feta, and sun-dried tomatoes for a protein-packed meal that works for breakfast, brunch, or dinner.
Cuisine: Italian
Category: Main Course, Breakfast
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
28 min total time|4 servings|Easy difficulty
This open-faced Italian frittata combines eggs, fresh spinach, crumbled feta, and sun-dried tomatoes for a protein-packed meal that works for breakfast, brunch, or dinner.
ItalianVegetarianGluten-Free
Sarah Chen
(Updated )
A frittata is the ultimate low-effort, high-reward egg dish. Unlike an omelet, there is no folding or flipping — you simply pour your egg mixture into a skillet, let it set on the stove, and finish it under the broiler for a perfectly puffed golden top.
This spinach and feta version is inspired by Greek flavors, with briny feta, earthy spinach, and sweet sun-dried tomatoes creating a balance that works beautifully together. It feeds a crowd, looks impressive, and tastes even better than it looks.
Ingredients
Instructions
- 1
Preheat your broiler to high and position an oven rack about 6 inches from the heat source.
- 2
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add the red onion and cook for 2 minutes until softened. Add garlic and cook 30 seconds more.
- 3
Add the spinach in batches, stirring until fully wilted, about 2 minutes. Stir in the sun-dried tomatoes and oregano.
- 4
Whisk the eggs with milk, salt, and pepper in a bowl. Pour the egg mixture into the skillet over the vegetables. Scatter feta chunks evenly across the top.
- 5
Cook without stirring for 4 to 5 minutes, until the edges are set but the center is still jiggly.
- 6
Transfer the skillet under the broiler and cook for 2 to 3 minutes, watching carefully, until the top is puffed and golden brown.
- 7
Let rest for 2 minutes, then slice into wedges and serve warm or at room temperature.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
FetaGoat cheese
Provides a similarly tangy, creamy flavor profile.
SpinachKale or Swiss chard
Remove tough stems and chop before wilting. May need an extra minute of cooking.
Sun-dried tomatoesRoasted red peppers
Adds sweetness without the concentrated tomato intensity.
Tips & Storage
Pro Tips
Make sure your skillet handle is oven-safe before putting it under the broiler.
Do not walk away while broiling — it can go from golden to burnt in seconds.
This frittata is excellent at room temperature, making it great for brunch buffets.
Add a handful of fresh dill or mint for an herby Mediterranean twist.
Storage
Wrap individual slices in plastic wrap and refrigerate for up to 3 days.
Reheating
Reheat slices in a 325°F oven for 8 to 10 minutes or microwave for 60 to 90 seconds.
Nutrition Facts
Per serving (1 wedge (1/4 frittata)) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates6g
Fat20g
Fiber1g
Sugar3g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead of time?
- Yes, frittata tastes great at room temperature and can be made the night before and stored in the fridge.
- Can I use frozen spinach?
- Yes, thaw and squeeze out all excess moisture first. Use about 1/2 cup thawed frozen spinach.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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