Spinach Frittata with Feta and Tomatoes

Whip Up This Easy Spinach Frittata

This spinach 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 easy frittata recipe. Here’s why it’s a staple in our house:

• Quick and easy. With four ingredients, just a few minutes of prep, and almost no effort, you have a meal that everyone enjoys. Added bonus – it’s the easiest way to get my kids to eat dark, leafy greens!
• Totally customizable. Sure, I give you the recipe for a frittata loaded with spinach, tomatoes, and feta, but you can use different veggies, skip or swap the cheese, and even toss in some meat if you like.
• Perfect any time. 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.
• Stores well. 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.

Recipe 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. Here’s a quick rundown so you can add the items to your grocery list. You’ll find the full amounts and detailed instructions in the recipe card further down in the post.

• 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.
• Salt and pepper.

How to Make a Spinach Frittata

Whip up this simple dish in no time. I’m going to share a brief overview with step-by-step photos. The full instructions are down below in the recipe card.

• Make the egg mixture: Whisk the eggs, salt, and pepper in a large bowl. Preheat your broiler.
• Wilt the spinach: Preheat a 9-10 inch nonstick oven-safe skillet over medium heat, add the chopped spinach and salt. Cook 3-4 minutes, or until the spinach wilts.
• Cook the eggs: Add the tomatoes and pour in the 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.
• 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.

Tips and Variations

Here are a few things to keep in mind as you prepare this spinach frittata, and even some ideas to customize it to your tastes.

• Don’t whip the eggs. You want to lightly beat them to break them up versus whipping air into them. A frittata is not meant to puff up as much as other egg recipes.
• Watch the heat. I suggest a medium heat, but it’s best to err on the lower side if your stove tends to run hot. You don’t want the eggs to cook too quickly and get rubbery.
• Get a good nonstick skillet. It is definitely a worthwhile investment. I like to use my 9.5-inch skillet from Le Creuset. 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.
• Skip or swap the cheese. If you avoid dairy, you can skip the feta cheese. You can also substitute the cheese with goat cheese, mozzarella, or even cheddar cheese.
• Adjust the vegetables. Feel free to omit the tomatoes or substitute them with sauteed onions, mushrooms, zucchini, or another of your favorite veggies.
• Add some meat. While this is a vegetarian dish as-is, you can always add in sausage, bacon, ham, or even leftover chicken after you’ve wilted the spinach.

Store and Reheat

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. Here’s what to do if you prep is ahead or just have some leftovers.

• Refrigerate – 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.
• Freeze – 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. Thaw overnight before reheating.
• Reheat – Warm it up 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.

Make it a Meal

Add a fruit and yogurt parfait or even just an orange, maybe a little turkey sausage, some toast or English muffins, or some combination of those, and dinner is good to go. Or try some of these serving suggestions:

• Serve with potatoes. You can keep it breakfast-y with Cheesy Hashbrown Casserole, go simple with Oven-Baked Italian Fries, or use some of that feta cheese to make Greek Fries.
• Go sweet and savory. Round out breakfast by making some Gluten Free Air Fryer Donuts and Waldorf Fruit Salad.
• Keep it Mediterranean. Cook up some Air Fryer Falafel and serve both with Tzatziki Sauce for a little extra punch of flavor.
• Add more veggies. Brunch is better with a Cheesy Cauliflower Hash Brown Casserole or even some Gluten Free Zucchini Bread.
• Serve a salad. Zoodles Greek Salad or Tomato Cucumber Salad would make a great light and savory side.