This easy recipe for spinach feta oven frittata cooks up perfectly in your favorite cast iron skillet! Eggs and veggies, it’s what’s for dinner.
This recipe for spinach feta oven frittata came about from my love affair with my cast iron skillet. This is a relatively new love affair, because I haven’t had my cast iron skillet for all that long, so I am in the midst of doing all kinds of experimentation on the different things that come out deliciously in it, which so far is pretty much everything. From casseroles to cobblers, and from bacon to all kinds of eggs, this skillet is my new favorite kitchen buddy, and as your grandma could probably tell you, the more you use it, the more seasoned it gets, and the better it cooks.
Obviously because of the whole cast iron thing, it can go from stovetop to oven, and it delivers a steady, serious heat that is perfect for things like frittatas full of cheese and spinach deliciousness. So grab your own cast iron skillet (or whatever oven-safe skillet you have – that will work too) and let’s make it!
You start by sautéing up some baby spinach, which I particularly love because it usually comes pre-washed and with no chopping needed because of its cute baby spinach size leaves. Once it is nice and wilted, transfer it to your oven-safe skillet, pour some beaten eggs on top, sprinkle on some crumbled feta cheese, shake on a little salt and pepper and pop it in the oven. About 30 minutes later you have a skillet full of THIS.
Tender, warm, cheesy deliciousness!
Here’s a quick little video to show you how truly simple it is to whip up…
I like to scatter a generous amount of oregano on top because it goes so perfectly with the feta cheese flavor. Let it cool for about five minutes, then cut it up into wedges and serve! Almost too good and easy to be true, right? BUT IT IS.Print
- 1 pound baby spinach
- 2 tablespoons olive oil
- 8 eggs
- 4 ounces feta cheese
- Sea salt and pepper
- Dried oregano
- Preheat oven to 350.
- Heat olive oil in a large skillet over medium high heat. Saute spinach until wilted, and then transfer to a 10 inch oven-safe skillet (I use my cast iron skillet).
- Beat eggs until frothy and pour over spinach.
- Crumble feta and sprinkle over eggs. Season with a pinch of salt and a grinding of pepper.
- Bake for 30 minutes or until eggs are set. Sprinkle liberally with ground oregano. Cool slightly, cut into wedges and serve.