Feta & Spinach Frittata

30 Days of Greek Cooking: Day 16 of 30

My feta & spinach frittata is one of my absolute favorite Greek-inspired brunch dishes! It’s a no-fuss, no-mess, no-flipping-necessary sort of deal. This frittata is fast and easy to make, especially since this recipe only uses the oven to cook the eggs (not the stove-to-oven in cast iron method). The stove-to-oven way is the traditional method of making frittatas, but my recipe is “TAYLOR”ed — get it? — for lazy Sunday afternoons at home. I mean, who doesn’t love that? Once it’s in the oven, it’s hands off. The only thing you really need to do is pre-cook the vegetables before adding them to the beaten egg mixture.

Now, keep in mind that this is not a quiche. Frittatas are similar to quiche, but they’re all eggs & no pie crust. A frittata is basically the middle ground between quiches and omelettes. They’re much fluffier than a quiche and filled with all sorts of combinations of vegetables, herbs, cheeses, and meats whisked together with just a bit of milk. Ultimately, though, you can’t go wrong with any egg dish. Eggs have zero carbs, no sugar, and tons of protein… we’re talking 6 grams per egg!

If you’re hosting a brunch at home, consider making this feta & spinach frittata in a muffin pan instead of a casserole dish. This way, guests can enjoy mini bites instead of you having to double the recipe to feed more people. Have a look at some of my other breakfast recipes for more brunch party inspiration.

Items you’ll need to make this recipe:

• Large mixing bowl
• Whisk (like one from this adorable set in pink)
• 8″ x 10″ baking dish (like this one)
• Wooden spoon
• Medium skillet

Feta & Spinach Frittata

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• Author: Christina Taylor
• Total Time: 1 hour
• Yield: 6 servings
• Diet: Vegetarian

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Description

Greek-inspired, no-mess, no-fuss frittata with sautéed spinach, crumbled feta cheese, & fresh herbs. Strictly oven-baked, so no flipping or transferring necessary!

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Ingredients

8 large eggs

5 tablespoons extra virgin olive oil

1/4 cup milk

1 yellow onion, finely chopped

4 cloves garlic, minced

1 bunch fresh spinach, washed, spin-dried, & roughly chopped

1 tablespoon fresh dill, chopped & rounded

1 tablespoon fresh parsley, chopped & rounded

3 teaspoons fresh mint, chopped & rounded

1 tablespoon dried oregano

1 teaspoon paprika

1/2 cup crumbled feta cheese

salt

black pepper

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Instructions

1. Preheat oven to 350°F. Pour 3 tablespoons EVOO into baking dish and distribute evenly. Set dish aside.
2. In a medium skillet, heat 2 tablespoons EVOO over medium heat until shimmering, but not smoking. Add onion and cook for 3 minutes, stirring regularly. Add garlic and cook for 1 minute. Add spinach in batches, stirring regularly. When spinach is wilted, remove pan from heat and let cool while preparing egg mixture.
3. Crack eggs into large mixing bowl. Beat until yolks and whites are blended. Whisk in milk. Add chopped dill, mint, parsley, dried oregano, paprika, salt & pepper. Whisk to combine. Add feta cheese crumbles and whisk.
4. Add cooked spinach, onion, & garlic to egg mixture after vegetables have cooled briefly. Whisk to combine. Once mixed thoroughly, pour mixture into oiled baking dish. Ensure mixture is evenly distributed. Place dish in preheated oven.
5. Bake for 25 to 30 minutes, watching closely. When cooked completely, eggs should appear puffy & opaque, edges should be golden brown, & center should only be slightly jiggly when moved. Cooking time may vary, so keep an eye on it in the oven & look for the signs it’s ready to come out. When finished, remove frittata from oven and set aside to cool for 10 minutes. Frittata will continue to cook slightly once dish is removed from oven, so be sure not to overcook and remove at the appropriate time.
6. When ready, sprinkle any remaining fresh chopped parsley over top for garnish. Cut in squares as needed and serve.

• Prep Time: 10 minutes
• Rest Time: 10 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Brunch
• Method: Oven Baked
• Cuisine: Greek

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