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spinach feta frittata

Spinach Feta Frittata

5 from 1 vote
A hearty, protein-packed spinach and feta frittata loaded with fresh greens, salty cheese, and topped with vibrant cherry tomatoes and scallions. Perfect for breakfast or a savory dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 slices
Course: Breakfast, dinner
Cuisine: American
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 large eggs Room temperature preferred
  • 5 cups fresh baby spinach Roughly chopped
  • ½ cup feta cheese Crumbled from a block
  • ¼ cup heavy cream Or whole milk
  • ½ cup cherry tomatoes Halved
  • 2 tablespoons scallions Sliced
  • 1 tablespoon olive oil For the pan
  • ½ teaspoon kosher salt Adjust to taste
  • ¼ teaspoon black pepper Freshly ground

Equipment

  • 1 Cast iron skillet 10-inch size
  • 1 Mixing Bowl Large
  • 1 Whisk For the eggs

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and grease a 10-inch cast iron skillet with olive oil.
  2. Heat a splash of olive oil in a skillet over medium heat and wilt the spinach completely.
  3. Remove the spinach from heat, let it cool slightly, and squeeze out all the excess moisture.
    squeezing liquid from cooked spinach
  4. Whisk the eggs, heavy cream, salt, and pepper in a large bowl until frothy and smooth.
    whisking eggs and cream in a mixing bowl
  5. Fold the cooked spinach and crumbled feta cheese into the eggs.
  6. Pour the mixture into the prepared skillet and top with cherry tomatoes and scallions.
    adding cherry tomatoes to frittata mix
  7. Bake for 20 to 25 minutes until the edges are golden and the center barely jiggles.
  8. Let the frittata rest for 5 minutes before slicing into wedges and serving.

Nutrition

Serving: 150gCalories: 185kcalCarbohydrates: 4gProtein: 11gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 260mgSodium: 380mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 120mgIron: 2.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Wring out the cooked spinach thoroughly to prevent a watery frittata.

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