Easy spinach and feta frittata: perfect veggie breakfast of lunchbox filler

A super easy to make spinach and feta frittata you can fry or bake, perfect for a veggie breakfast, brunch of lunchbox filler.

Spinach and feta are a classic pairing, especially in Mediterranean cuisine, where their flavors complement each other beautifully.

The Greek dish spanakopita, a flaky spinach and feta pie wrapped in crispy phyllo dough, showcases their perfect balance of creamy, tangy, and earthy flavors.

Another traditional Greek dish, spanakorizo, is a comforting spinach and rice dish often served with feta on the side. Even in omelets and pastries, this duo brings a burst of freshness and saltiness that pairs wonderfully with eggs.

A spinach and feta frittata is an easy and delicious way to enjoy these flavors and one of the several frittata recipes I regularly make for my family.

This recipe provides two cooking methods: one using only a stovetop for a crispier texture or baked in the oven for a fluffier consistency.

Ingredients

6 large eggs
1/2 white onion, diced
2 cups baby spinach, chopped or an equivalent amount of standard spinach (I use baby ones as they are easier to find here + we often have them for salads)
½ cup feta cheese, crumbled
2 tbsp extra virgin olive oil
½ tsp black pepper

Table of Contents

Method 1: Stovetop (Fried)

The name Frittata comes from the Italian word for fried ‘fritto’ so I am going to start this recipe with the most traditional way to cook this frittata: on a stovetop, in a skillet!

Prepare the eggs: In a bowl, whisk the eggs with black pepper until well combined. No salt is needed, as the feta provides enough saltiness.

Sauté the onion and spinach: Heat 1 tablespoon of oil in a non-stick or cast-iron skillet over medium heat. Add the onions and the spinach and sauté for 1–2 minutes until the spinach is wilted and the onion translucid.

Pour out excess moisture, then

Add your spinach and onion to your eggs and mix well. Then add the feta. Do not do the opposite and our the eggs in the skillet or you’ll get a sticky mess!

Heat the skillet again, add a generous amount of olive oil to coat the bottom.

Once hot, pour your mixture in the skillet and let cook

Cook gently: Let the frittata cook undisturbed for 5–7 minutes until the edges are set and the bottom is golden brown.

Flip or cover: If you’re comfortable flipping, carefully slide the frittata onto a plate, invert the pan over it, and flip it back into the pan to cook the other side for 2–3 minutes. Alternatively, cover the pan with a lid and let it cook until the top sets.

Serve: Once fully cooked, transfer to a plate, slice, and enjoy warm.

Method 2: baked

Baked frittatas are a very popular alternative to traditional friend ones as they are lighter and easier to make, since you don’t need to flip them!

You can use an ove proof skillet, a Dutch oven or an omelette pan

Preheat the oven: Set your oven to 375°F (190°C).
Sauté the onions and spinach: Heat 1 tablespoon of oil in an oven-safe skillet over medium heat. Add the onions and spinach and cook for about 1–2 minutes until the spinach is wilted and the onion translucid
Prepare the eggs: In a bowl, whisk the eggs with black pepper
Once the spinach is ready, drain excess moisture then add the spinach and feta to your eggs. Mix well.
Coat the bottom of your skillet/ oven proof dish with olive oil, then pour your mixture in and put it in the oven
Cook for about 15-20 minutes or until the eggs are thoroughly cooked.
Cool and serve: Let it rest for a couple of minutes before slicing. Serve warm or at room temperature.

This frittata is perfect for breakfast, brunch, or even a light dinner. Enjoy it on its own or with a side of crusty bread or a fresh salad!