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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.
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!
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.
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.
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.
Make it a Meal
- Go sweet and savory for breakfast by making some Gluten Free Air Fryer Donuts and Waldorf Fruit Salad.
- For a vegetarian Mediterranean meal, make Air Fryer Falafel and serve both with Tzatziki Sauce for a little extra punch of flavor.
- Add more veggies with Cheesy Cauliflower Hash Brown Casserole or stick with spuds and make Cheesy Hashbrown Casserole.
- Zoodles Greek Salad or Tomato Cucumber Salad would make a great savory side.
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"
1 used from $96.70
Tomato Feta Spinach Frittata
- 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
- 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.
First time making one and it turned out great! Thank you so much.
I’m so happy that you had success making the frittata, Maggie. I hope you enjoyed it. 🙂
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
The days are slow, but the weeks are fast!
Yes, we all have those days & your back pocket dish looks fantastic.
And when we do, it is good to have easy meals to fall back on!