Spinach Frittata with Feta and Tomatoes

4.8 from 5 votes
A red circle with the letters FFA red circle with the letters GFA red circle with the letters LCA green circle with the letter QA green circle with the letters VG

This post may contain affiliate links. Read my disclosure policy.

A light and fluffy Spinach Feta Frittata with tomatoes is a perfect quick and easy meal for busy days. With only four ingredients, you can make it in no time as a fast dinner, plus it also makes a great meal prep breakfast or lunch! Naturally gluten free, low carb, and meatless, it is also one of my favorite gluten free brunch recipes for a holiday or special occasion.

A piece of Spinach Tomato Feta Frittata on a white plate

Originally published Mar 5, 2013

Tomato Feta Spinach Frittata Recipe

This Tomato, Spinach and Feta Frittata is one of my, what I like to call, “back pocket meals“. Typically I either have the ingredients already or only need to pick up one or two things. It comes together quickly, I don’t have to look at a recipe, and all of us enjoy it.

Because, you know, we all have those days.

The days when you are juggling at least five different things, yet the family still wants dinner. That’s when you need a super-fast dinner like this spinach frittata recipe. I started making it when I was super pregnant and too exhausted to make dinner a huge ordeal.

With four ingredients that I had on hand, just a few minutes of prep, and almost no effort, I had an easy and healthy meal that we all enjoyed. And have been enjoying on a regular basis for years since.

Added bonus – it’s the easiest way to get my kids to eat dark, leafy greens!

Tomato Feta Spinach Frittata being cut into pieces on a cutting board

What is a frittata?

A frittata is a baked egg recipe. It is sort of a combination of quiche, like this Bacon Cheddar Quiche, and an omelet. Unlike quiche, it does not have a crust, but it differs from an omelet in that it isn’t folded.

It’s also not quite a crustless quiche because you start cooking the eggs in a skillet on the stovetop, then finish it off in the oven. Frittatas are really versatile. Just use whatever veggies, cheese, or even cooked meat you have on hand. 

This baked egg breakfast is perfect for a quick and easy brunch or brinner. Serve it for a holiday like Easter or Mother’s Day or Christmas (check out those red and green colors). Or whip it up in no time on a busy weeknight.

You can even make it ahead for meal prep and reheat when you need something fast for lunch. It’s a great source of healthy veggies and protein! Just add some toast and fruit for a complete meal.

Pieces of Spinach Tomato Frittata from above on a cutting board

Ingredients

Besides salt and pepper plus a little cooking spray or a bit of olive oil for your pan, you only need four main ingredients.

  • Eggs: Can’t have a frittata without them. This recipe uses 8 large ones.
  • Fresh baby spinach: Some spinach frittata recipes call for frozen spinach, but I find that it can have a strong flavor and more stringy texture, which means my kids aren’t big fans. So I like to use fresh baby spinach. It seems like you are adding a lot, but it cooks down quickly, and is more tender and mild-tasting.
  • Tomatoes: Grape tomatoes cut in half or quarters (depending on the size) work great and are my preference. But you can use any type of tomato. If you use a regular or plum tomato, I do recommend cutting it open and squeezing out some of the seeds and extra liquid before chopping it.
  • Feta cheese: You can buy it already crumbled or crumble it yourself from a block. Fat free feta is not recommended as it can have a chewy texture.

How to make a spinach frittata

Whip up this simple dish in no time. Add a fruit and yogurt parfait or even just an orange, maybe a little turkey sausage, oven fries, some toast or English muffins, or some combination of those, and dinner is good to go

Make the egg mixture: Whisk the eggs, salt, and pepper in a bowl.

Cook the vegetables and eggs in a skillet: Preheat a 9-10 inch nonstick skillet over medium heat, add spinach and salt. Cook 3-4 minutes, or until the spinach wilts. Add the tomatoes and egg mixture. Stir gently with a rubber spatula and continue to cook over medium heat until the eggs have set slightly. Stir and scrape the bottom of the pan with the spatula every minute or two to move the cooked part of the eggs away from the bottom of the pan.

Let set on the stove: Scatter the feta cheese over the top. Cover, and cook until the eggs are nearly set in the middle. In the meantime, preheat the broiler.

Finish in the oven: Once the eggs are nearly cooked through, place the pan under the broiler until the eggs are fully set and the top has browned. Use a spatula to loosen the frittata from the pan, and slide out onto a cutting board or plate in order to slice and serve.

Can you make it ahead?

Yes, frittatas are perfect to make in advance, as they last for several days in the refrigerator. This makes them ideal for a holiday brunch or other celebration since they don’t have to be made at the last minute like an omelet. And they are great for meal prep as a grab-and-go breakfast on a busy morning or to pack for lunch.

How to store leftovers

This spinach frittata can be stored whole or in individual slices in the refrigerator. Place the entire frittata or individual slices in an airtight container, plastic bags, or wrapped tightly in plastic wrap. It will keep for 4 or 5 days.

If you want to freeze it, make sure it is cooled completely to avoid any excess moisture causing freezer burn. If you freeze it in an airtight container, I do recommend wrapping the container in plastic wrap for extra protection against freezer burn. Similarly, it can also be wrapped in plastic wrap and place in a freezer storage bag, taking care to squeeze out any excess air. For best flavor, enjoy within two months.

How to reheat

If you have frozen the frittata, let it thaw in the refrigerator overnight. Reheat in the microwave for a minute or two until hot, or pop back into the oven at 350°F to reheat it. But there is no reason you can’t enjoy it cold or at room temperature.

Variations

This recipe is gluten free, keto-friendly, and vegetarian, so it is suitable for many different dietary needs. But you can make some simple swaps based on your preferences.

  • If you avoid dairy, you can skip the feta cheese.
  • You can also substitute the cheese with goat cheese, mozzarella, or even cheddar.
  • The tomatoes can be omitted to make just a Spinach and Feta Frittata. You can also swap in your favorite veggies.
  • Add sausage, bacon, ham, even leftover chicken.
A slice of Spinach and Feta Frittata served on a white plate with fruit

Make it a Meal

Side Dishes for Frittata
    Spinach and Feta Frittata served with fruit for brunch

    What pan is best for making a frittata?

    A good nonstick skillet is definitely a worthwhile investment. I like to use my 9.5-inch skillet from Le Creuset, which I link to below. Though it’s a little pricy, the features will make this a kitchen workhorse that stands up over time. With a pan like this, you can leave out any excess fat and still not worry about recipes like this frittata sticking to the pan. And it’s safe to put in an oven up to 500°F and even under the broiler.

    Le Creuset Toughened Nonstick PRO Fry Pan, 9.5"

    $129.99  in stock
    Amazon.com
    as of September 19, 2021 7:43 am
    Tomato Feta Spinach Frittata served with fruit for brunch
    4.8 from 5 votes

    Tomato Feta Spinach Frittata

    A light and fluffy Spinach Feta Frittata with tomatoes is a perfect quick and easy meal for busy days. With only four ingredients, you can make it in no time as a fast dinner, plus it also makes a great meal prep breakfast or lunch!
    Prep: 10 mins
    Cook: 13 mins
    Total: 23 mins
    Servings: 4

    Ingredients

    • 8 large eggs
    • 1 tsp kosher salt, divided
    • 1/4 tsp black pepper, or to taste
    • 6 oz. baby spinach, roughly chopped
    • 1 cup grape tomatoes, quartered
    • 1/2 cup crumbled feta cheese

    Instructions

    • Preheat your broiler.
    • Whisk the eggs, 1/2 tsp salt, and pepper in a bowl.
    • Preheat a 9-10 inch nonstick skillet over medium heat and spray with olive oil or cooking spray.
    • Add the spinach and the remaining 1/2 tsp salt, and cook 3-4 minutes, or until the spinach wilts.
    • Add the tomatoes and eggs, and stir gently with a rubber spatula.
    • Continue to cook over medium heat until set slightly, 5-6 minutes, stirring and scraping the bottom of the pan with the spatula every minute or two.
    • Scatter the cheese over the top, cover, and cook for 6-7 minutes.
    • Once the eggs are nearly cooked through, place under the broiler for 3-4 minutes, or until the eggs are fully set and the top has browned.
    • Use a spatula to loosen the frittata from the pan, and slide out onto a cutting board or plate in order to slice and serve.
    Nutrition Facts
    Tomato Feta Spinach Frittata
    Amount Per Serving (0.25 of the frittata)
    Calories 192 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 6g30%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Cholesterol 344mg115%
    Sodium 951mg40%
    Potassium 460mg13%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 2g2%
    Protein 15g30%
    Vitamin A 4853IU97%
    Vitamin C 17mg21%
    Calcium 188mg19%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    More egg recipes

    6 Comments
      1. Brianne Cupcakes & Kale Chips

        I’m so happy that you had success making the frittata, Maggie. I hope you enjoyed it. 🙂

    1. Terra

      Crazy how time flies right? How beautiful that you will be holding your sweet baby VERY soon!!! I love how much spinach is in your fritatta, it is for sure a perfect breakfast, lunch and dinner dish:-) Looks wonderful, Hugs, Terra

    Leave a Comment

    Recipe Rating




    I accept the Privacy Policy

    covers of recipe ebooks on different devices with a kid-approved seal and a buy now button