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Spinach Frittata With Feta Cheese

Spinach Frittata With Feta Cheese

This Spinach Frittata with Feta Cheese is a vibrant spring dinner made in one skillet with eggs, wilted baby spinach, blistered cherry tomatoes, fresh herbs, and creamy feta. Baked until golden and just set, it’s naturally gluten-free, ready in 30 minutes, and perfect for brunch, meal prep, or an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Brunch, Dinner
Cuisine: Italian, Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 3 tbsp heavy cream or Greek yogurt
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch freshly grated nutmeg
  • 5 oz fresh baby spinach
  • 3/4 cup feta cheese, crumbled (divided)
  • 1 cup cherry tomatoes, halved
  • 2 whole shallots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 1 tbsp fresh chives, sliced

Equipment

  • 10-inch oven-safe skillet cast iron recommended
  • mixing bowl
  • whisk
  • spatula

Method
 

  1. Preheat oven to 375°F (190°C) and position rack in the center.
  2. Whisk eggs, heavy cream, salt, pepper, and nutmeg until slightly frothy. Fold in dill, parsley, chives, and half of the feta. Set aside.
  3. Heat butter and olive oil in a 10-inch oven-safe skillet over medium heat. Add shallots and cook 3–4 minutes until softened. Add garlic and cook 1 minute until fragrant.
  4. Add cherry tomatoes cut-side down and cook 2–3 minutes until blistered and slightly caramelized. Season lightly with salt.
  5. Add spinach in batches, allowing it to wilt fully. Press out excess moisture and distribute vegetables evenly across the pan.
  6. Reduce heat to medium-low and pour egg mixture evenly over vegetables. Cook undisturbed 2–3 minutes until edges begin to set.
  7. Crumble remaining feta over the top in visible pieces.
  8. Transfer skillet to oven and bake 12–15 minutes until puffed and just set with a slight wobble in the center.
  9. Rest 5 minutes before slicing. Finish with extra fresh herbs and flaky sea salt before serving.

Notes

Use a 10-inch oven-safe skillet for best results. Cook spinach thoroughly and press out excess moisture to avoid a watery texture. Bake until the center has a slight wobble—it will finish setting while resting. Let rest 5 minutes before slicing for clean wedges.