This quick and easy Spinach Feta Frittata made with baby spinach, scallions, feta cheese and eggs is a great breakfast to make ahead for the week!
Spinach Feta Frittata Recipe
This breakfast frittata couldn’t be easier! It’s great to make ahead and meal prep for the week or to serve for breakfast, any day of the week. It comes together quickly and starts on the stove and finishes in the oven. For color I love to top it with some fresh tomatoes, and more scallions and feta cheese.
Easy Spinach Feta Frittata
Wow, I am looking back at the date of this original post and I see I posted this in 2008 when I first started sharing recipes here. I still make this today because it’s perfect to keep in the fridge and reheat when I don’t have time.
- Quick and Easy
- Great to Make Ahead
- Low-Carb
- 15-Minute Breakfast
What You’ll Need
Here’s the ingredients I use to make this spinach frittata. See exact measurements in the recipe card below:
- Eggs: To lighten the frittata I use a combination of eggs and egg whites. For convenience I usually buy organic cage free liquid egg whites but you can separate them yourself, if you prefer.
- Onions: I use a combo of red onion and scallions, plus more for topping
- Spinach: Fresh chopped baby spinach is used here
- Cheese: Crumbled feta and Parmesan cheese add delicious flavor
- Salt and Black Pepper for seasoning
- Diced grape or cherry tomatoes are optional for topping, they add color and more vegetables
Variations
- If you want to use whole eggs only, use 8 eggs total.
- Frozen spinach can be used in place of fresh.
How To Make a Spinach Frittata
Here’s the step-by-step method for this easy frittata. See exact measurements in the recipe card below:
- Preheat the oven to 400F.
- Heat olive oil over medium heat in a 10-inch skillet.
- Add the onion and scallions and cook until soft, about 4 minutes.
- Meanwhile in a medium bowl, beat the eggs and egg whites.
- Add salt, black pepper, cheeses, sauteed onions and spinach and mix well.
- Pour the mixture into the skillet and cook until the bottom sets, about 4 to 5 minutes.
- Once the bottom sets transfer to the oven and bake 4 to 5 minutes.
- To serve remove from the oven and transfer to a plate. Cut into 4 wedges.
- Serve topped with fresh tomatoes and scallions.
More Frittata Recipes To Try:
See my collection of breakfast recipes plus these 5 frittata recipes I think you’ll love:
Yield: 4 servings
Serving Size: 1 /4 of frittata
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Preheat the oven to 400F.
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In a 9-inch or 10-inch oven-safe non-stick skillet, heat olive oil over medium heat.
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Add the onion and scallions and cook until soft, about 4 minutes.
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Meanwhile in a medium bowl, beat the eggs and egg whites.
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Add salt, black pepper, cheeses, sauteed onions and spinach and mix well.
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Pour the mixture into the skillet and cook until the bottom sets, about 4 to 5 minutes.
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Once the bottom sets transfer to the oven and bake 4 to 5 minutes.
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To serve remove from the oven and transfer to a plate. Cut into 4 wedges.
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Serve topped with fresh tomatoes and scallions.
Last Step:
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Serving: 1 /4 of frittata, Calories: 170 kcal, Carbohydrates: 5 g, Protein: 16 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 115 mg, Sodium: 340 mg, Fiber: 1 g
