Description
An authentic spinach and feta frittata recipe creates an open faced Italian egg dish. Cooking begins slowly in a skillet right on your stovetop. Afterward, the pan moves into the oven to finish setting into a delicate slice. French omelets demand rapid heat and precise folding skills. Conversely, a frittata offers a far more forgiving process. Fillings layer directly into the egg mixture. Every ingredient cooks evenly throughout the entire skillet.
Ingredients
Scale
- 8 large eggs
- 2 tbsp milk or heavy cream
- 2 cups fresh spinach, roughly chopped
- ½ cup crumbled feta cheese
- ¼ cup finely chopped onion
- 1 clove garlic, minced
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried oregano
- 2 tbsp grated Parmesan cheese, optional
Instructions
- Preheat: Heat the oven to 190°C (375°F).
- Prepare eggs: Whisk eggs, milk, salt, pepper, and oregano in a bowl.
- Sauté vegetables: Heat olive oil in an oven-safe skillet over medium heat. Cook onion for 2–3 minutes, then add garlic and spinach. Cook until the spinach wilts, about 1–2 minutes.
- Add eggs: Pour the egg mixture over the vegetables. Cook without stirring for 2–3 minutes, until the edges begin to set.
- Add cheese: Sprinkle feta and Parmesan over the top.
- Bake: Transfer the skillet to the oven and bake for 10–15 minutes, until the center is set and lightly golden.
- Serve: Rest for 5 minutes, slice, and serve warm.
Notes
For extra flavor, add cherry tomatoes, bell peppers, mushrooms, or fresh herbs such as parsley or dill. Serve warm with a fresh salad or toasted bread for a delicious and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
Keywords: spinach feta frittata, baked egg frittata with spinach and feta, easy spinach and feta egg bake