Spinach & Feta Frittata
This spinach and feta frittata is soft and creamy with plenty of spinach, melted mozzarella, and salty feta throughout. It takes about 25 minutes from start to finish, needs only a little prep, and works just as well for an easy breakfast as it does for brunch or meal prep.
Ingredient Notes
- Butter: Use the butter to cook the spinach and grease the baking dish.
- Fresh Spinach: Fresh spinach wilts down considerably, so 7 ounces may look like a lot before cooking; however, it will wilt down a lot once cooked.
- Eggs: Use fresh eggs for the best flavor and texture.
- Heavy Cream: Heavy cream keeps the eggs softer and gives the frittata a richer texture. Use cream with at least 30 percent fat.
- Mozzarella: Use low-moisture mozzarella rather than fresh mozzarella, as fresh mozzarella releases too much water into the frittata.
- Feta Cheese: Feta adds most of the salty, tangy flavor. Crumble it over the top rather than mixing it completely through the eggs so you get distinct pockets of feta in each slice.
Expert Tips
Cook All the Moisture Out of the Spinach
Spinach releases a surprising amount of water as it wilts. Keep cooking until that liquid has evaporated before removing it from the heat. Excess moisture can dilute the egg mixture and leave the finished frittata watery.
Distribute the Spinach Evenly
Once the egg mixture is in the baking dish, spread the spinach throughout rather than leaving it concentrated in one area. This gives you a more even amount of spinach in every slice.
Don’t Overbake the Eggs
Remove the frittata once the center has just set. The eggs will continue cooking from residual heat after it comes out of the oven, so baking until the center feels firm can leave the finished texture dry or rubbery.
Let It Rest Before Slicing
Leave the frittata for a few minutes after baking. This allows the eggs to settle and firm slightly, which makes it easier to cut clean portions without cooking the center any further.
Storage and Leftovers
Allow the frittata to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
It can be eaten cold or reheated gently in the microwave or oven. Avoid overheating it, as eggs become firm and rubbery when reheated for too long.
More Recipes You May Like
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Spinach and Feta Frittata
Ingredients
- ⅔ tbsp butter
- 7 oz fresh spinach
- 4 large eggs
- 4 tbsp heavy cream
- Salt and black pepper to taste
- 2 oz mozzarella cheese grated
- 1 ¾ oz feta cheese crumbled
Instructions
- Preheat the oven to 200°C (400°F).
- Melt the butter in a frying pan over medium heat. Add the spinach and cook until completely wilted and any released moisture has evaporated. Remove from the heat and set aside.
- Crack the eggs into a large mixing bowl. Add the heavy cream and season with salt and black pepper. Whisk until well combined and slightly frothy.
- Add the grated mozzarella and mix until evenly distributed.
- Grease a pie dish or oven-safe baking dish and pour in the egg mixture.
- Distribute the cooked spinach evenly throughout the egg mixture, then crumble the feta over the top.
- Bake for 15-20 minutes, until the eggs are completely set in the center.
- Allow the frittata to rest for a few minutes before slicing into 4 portions and serving.
Video
Notes
- Cook the moisture out of the spinach: Spinach releases a surprising amount of water as it cooks. Let that moisture evaporate before adding it to the frittata so it does not dilute the eggs or leave the finished frittata watery.
- Do not overbake the eggs: Remove the frittata once the center has just set. The residual heat will continue cooking the eggs for a few minutes after it comes out of the oven, so leaving it in too long can make the texture dry and rubbery.
- Let it rest before slicing: Resting the frittata for a few minutes allows the eggs to settle and firm slightly, which gives you cleaner slices without overcooking the center.
Good stuff, Sahil. I’m HOPING to give this a shot tomorrow. I’ll probably add onions and mushrooms to it. I began doing that with another of your recipes which was along the lines of really yummy scrambled eggs in week 2 (I believe?). Getting started with your first week menu was what it took for me. I’ve lost as much as 25 pounds, though I hit plateaus and sometimes go up. So I gained several back this week, coincidentally, after I also walked 28 miles over the course of 3 evenings for exercise, but this is going to happen because as I read, weight loss doesn’t appear to be a linear process. I now have several inches to spare in the waste line of my jeans and if I can get to my target weight of 180 lbs, I’m going to purchase new clothes. Strangely enough, my lack of hunger hasn’t gone away. I’m often times eating just because it would feel strange to only eat once per day, though admittedly, I did this quite often as a young person. Thanks for the excellent recipes!
A quick update – This morning I made this along with some low carbohydrate sausage gravy. Both ROCKED. I can see myself making these frittatas in advance and saving myself some time in the mornings by microwaving it. I added minced garlic, onions, mushrooms, and bacon bits, and did my onions and spinach in olive oil, then dried them out. I baked it for the full 20 minutes using an iron skillet in the oven. It came out PERFECT. Thanks again!
Please provide conversion to measurements in cups and spoons
It’s right there in the recipe box itself you can change measurements from Imperial to Metric and vice versa.