Feta Spinach Frittata
This easy recipe for a feta spinach frittata cooks up perfectly in your favorite cast iron skillet! Eggs and veggies, it’s what’s for dinner.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 pound baby spinach
- 2 tablespoons olive oil
- 8 eggs
- 4 ounces feta cheese
- Sea salt and pepper
- Dried oregano
Instructions
- Preheat oven to 350.
- Heat olive oil in a large oven-safe skillet over medium high heat. Saute spinach until wilted.
- 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.
Notes
- Spinach: We like baby spinach for this recipe, especially the kind that comes pre-washed! But you can use regular spinach too – just give it a good chop first.
- Eggs: We find that large eggs are perfect, but anything from large to extra large will work.
- Feta Cheese: This salty, crumbly cheese is one of our faves, but you can swap in shredded cheddar, goat cheese…really any kind of cheese will work!
- Oregano: We sprinkle this on right after our frittata comes out of the oven, but you can also add it right before it bakes if you like.
Find it online: https://www.framedcooks.com/spinach-feta-oven-frittata/