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.
Servings: 6 servings
Calories: 290kcal
Cost: 2
Equipment
- 10-inch oven-safe skillet cast iron recommended
- mixing bowl
- whisk
- spatula
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
Instructions
- Preheat oven to 375°F (190°C) and position rack in the center.
- Whisk eggs, heavy cream, salt, pepper, and nutmeg until slightly frothy. Fold in dill, parsley, chives, and half of the feta. Set aside.
- 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.
- Add cherry tomatoes cut-side down and cook 2–3 minutes until blistered and slightly caramelized. Season lightly with salt.
- Add spinach in batches, allowing it to wilt fully. Press out excess moisture and distribute vegetables evenly across the pan.
- Reduce heat to medium-low and pour egg mixture evenly over vegetables. Cook undisturbed 2–3 minutes until edges begin to set.
- Crumble remaining feta over the top in visible pieces.
- Transfer skillet to oven and bake 12–15 minutes until puffed and just set with a slight wobble in the center.
- 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.