Recipe: Spinach and Feta Frittata

Recipe: Spinach and Feta Frittata

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Kelli Foster
Jul 26, 2018
(Image credit: Joe Lingeman)

While frittatas are fair game for any veggie scraps and cheese nubs hiding in the fridge, I'd argue that few combinations are better than spinach and feta. The wilted greens are mixed with fresh dill and creamy, briny feta for just the right balance of fresh and rich flavors. It's the MVP of all-day eating, and just as satisfying straight from the oven as it is from the fridge atop a slice of toast with mustard.

(Image credit: Joe Lingeman)

Don't Be Shy When It Comes to Spinach

Whenever I make frittatas, I use our no-fail standard method, but this recipe requires one exception. Because spinach cooks down so quickly and reduces drastically in size, our standard frittata ratio of two cups vegetables to six eggs simply does not cut it.

Just like when you're steaming or sautéeing spinach, you'll want to start with more than you think you need (if it looks like too much, you're doing it right). In this recipe, the magic amount is four ounces (about four cups) of fresh baby spinach. To avoid a soggy frittata, you'll want to cook the spinach for an extra minute or two after it's wilted, to be sure all the water evaporates.

Spinach and Feta Frittata

Serves 4

Prep time: 10 minutes ; cooking time: 20 minutes

  • 6

    large eggs

  • 1/4 cup

    heavy cream

  • 1 tablespoon

    finely chopped fresh dill

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1 tablespoon

    olive oil

  • 1/2

    medium yellow onion, diced

  • 4 ounces

    baby spinach (about 4 cups packed)

  • 3 ounces

    feta cheese, drained and crumbled (about 1 cup)

Arrange a rack in the middle of the oven and heat to 400°F.

Place the eggs, cream, dill, salt, and pepper in a medium bowl and whisk to combine; set aside.

Heat the oil in an 8-inch cast iron or oven-safe nonstick skillet over medium until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the spinach (in batches if needed), and toss until wilted and almost all of the liquid is evaporated, about 3 minutes for fresh spinach. Spread into an even layer over the bottom of the skillet and sprinkle with the cheese.

Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook, undisturbed, until the eggs at the edges of the pan begin to set, about 2 minutes.

Transfer the pan to the oven and bake until the eggs are completely set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool in the pan for 5 minutes, then slice into wedges and serve warm.

Recipe Notes

Frozen spinach: Six ounces frozen chopped spinach can be used in place of fresh spinach. Thaw, drain, and press well to remove as much liquid as possible, and cook for just 1 minute before topping with the cheese.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.

(Image credit: Joe Lingeman)
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