When it comes to a super satisfying, healthy weeknight dinner, this simple frittata is as easy as it gets. Just mix three ingredients together. Pop them in the oven. Set the timer and dinner is done. Greens protein and cheese all in the one tasty package.
I’ve been rekindling my love of frozen spinach of late. It’s just so easy to prepare and love that if I have a pack in the freezer, I know there’s a good serve of greens for me if I ever run out of fresh stuff.
Easy Spinach & Feta Frittata
Ingredients
- 6 eggs
- 250 g frozen spinach
- 200 g feta
- chilli oil or tabasco (optional)
Instructions
- Preheat your oven to 180C (350F). Grease a 20cm (8in) oven proof frying pan or spring form pan. Defrost spinach and squeeze as dry as possible (I push it in a sieve with a spoon).
- Add eggs, spinach and crumbled or chopped feta to the prepared pan. Mix to combine. No need to season as the feta adds plenty of salt.
- Bake for 15-20 minutes or until frittata is puffy and just cooked through.
- Divide between two plates and drizzle with chilli oil or tabasco (if using).
WINE MATCH: A crisp dry white like a Sauvignon Blanc or Riesling.
Variations & Substitutions
short on time / too hot for the oven – cook the frittata on the stove top on a medium high heat. When almost cooked, slide onto a plate then toss and pop back in the pan top side down for the other side to set.
less green – replace spinach with cooked pasta, cooked chickpeas or roast veggies like sweet potato, eggplant, capsicum (bell peppers) or zucchini.
different cheese – I love the saltiness of feta with the spinach, however most cheese will work here. Ricotta, cheddar, goats cheese, gruyere, parmesan or even blue. Or try a mixture of cheese.
dairy-free – replace feta with olives, artichokes, cooked chickpeas, bacon, canned tuna, canned sardines or sun dried tomato. Or sprinkle with nuts like pinenuts or smoked salted almonds.
egg-free – sorry! Even I can’t think of an alternative here.
extra flavourings – soften an onion first, add the zest or a lemon (or 1/2 chopped preserved lemon).
no chilli oil – you can just leave it out or add some chopped fresh or dried chilli in with the eggs. Pesto will also work as a flavour boost. Or your favourite hot sauce.
smaller serve – this is quite generous. Consider reducing the eggs to 4 if you’re not super hungry.
more substantial (carb lovers) – serve with buttered bread or toast, warm flat bread or pita or toss in some cooked pasta or potato.
more substantial (low carb) – serve with almond bread + butter, some walnuts, roast almonds and some pesto or Chilli oil.
fresh greens – use any cooked greens like spinach, kale, collards or chard. Just wilt down and chop before adding to the egg and feta. If your greens are still warm, it may cook quicker so check after 10 minutes.
carnivore – serve with some bacon, proscuitto, chicken or salami on the side.
Waste Avoidance Strategy
eggs – will keep in the fridge for weeks or use for another meal.
frozen spinach – will keep in the freezer for months.
feta – keeps for months unopened in its packet. Or can be frozen. Or you could make a marinated feta by putting it in a super clean jar from the dishwasher and covering with oil and then keeping it in the fridge. Sometimes I like to add flavourings like bay leaves, lemon zest and pepper corns or chilli.
chilli oil – keep it in the pantry.
Problem Solving Guide
bland – more salt or a tasty sauce like pesto or chilli oil. Some grated parmesan can be lovely too.
dry / spongey – overcooked eggs. for now a little extra virgin olive oil or a dollop of yoghurt will help. Next time check earlier.
no oven – cook the frittata on the stove top in a 20cm (8in) frying pan on a medium high heat. When almost cooked, slide onto a plate then toss and pop back in the pan top side down for the other side to set.
watery – either it isn’t cooked enough, so your eggs haven’t set or there was too much liquid in the spinach. Try cooking for another 5-10 minutes. If that doesn’t work serve with a spoon! Next time use a sieve and spoon to really squeeze the spinach dry before adding to the eggs.
sticking to the pan – I hate when that happens! Next time line your pan with baking paper before adding the eggs (or use a non stick pan or springform). For now leave the frittata to cool for 10 minutes, most times the egg will release from the pan as it cools.
Prepare Ahead
Cook frittata as per the recipe. Will keep in the fridge for 1-2 weeks or can be frozen. To serve allow to come to room temperature. Or gently warm in the oven 180C (350F) for 5 minutes or so.
Add to my Old Favourite Recipes
Fun add- sundried tomatoes and kalamata olives
Yes!
This time I made the frittata with a base of pre-cooked sweet potato, added some sun-dried tomatoes and pre-cooked mushrooms for extra interest, and sliced the feta on top (before adding the eggs). The feta thus made a kind of lid. Good.
Now that’s an interestng idea Mark – using sliced feta as a lid or a base… love it!
And I’ve been so thank ful you put me onto those roast peppers from the IGA – so good an so inexpensive
I used 175 gr of chevre instead of feta, only because it was on sale yesterday. So a little short on cheese, a little heavy on the spinach (the package was 300 grams, and I was too lazy to weigh it or even guesstimate, lol). I did season with freshly ground pepper and a smidge of salt. Drizzled with a nice bit of harissa-infused olive oil. Super yummy!
ooh yum Hilary – love the idea of the harissa oil 🙂
I used slices of pre-cooked potato as a base, which worked well, but the egg still stuck to the pan. I’ll use baking paper for dishes like this in future. This did come out rather blander than I expected, given that the Gorgeous Greens Tart to which it is first cousin, and for which I used feta too, wasn’t. I’ve been buying Danish-style feta recently, which is milder, and I used a pre-grated mix which included cheddar and parmesan to bind the almond meal together for the GGT, which probably made the difference. A bit of Worcestershire Sauce afterwards helped. Pretty good.
Good idea to use baking paper for egg dishes like this Mark – makes a huge difference!
And I think you’re right about your choice of cheese (ansd probably less cheese in general) contributing to the blander flavour. I always go for Greek feta.
Good rescue with the Worcestershire – I probably would have grated over some parmesan or added a drizzle of peppery extra virgin olive oil to liven things up.
I made it again tonight, as writ, with microwaved potato, olives, grilled mushrooms and roast capsicum (the last out of a jar). I didn’t squeeze out the spinach, so the result was quite moist, but OTOH, even without baking paper the egg hardly stuck at all, so I think the steam helped. Good.
Good to know it’s OK if you don’t squeeze out the spinach Mark. And very impressed that you used a recipe ‘as writ’ 🙂
Potato etc. on the side rather than cooked in with the egg.