This Easy Baked Spinach and Feta Cheese Frittata is a breeze to make and comes together in less than 30 minutes! Ideal for a weekend brunch, a hearty and healthy breakfast, or lunch, or pair it with a salad for a quick weeknight dinner!
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This Easy Baked Spinach and Feta Cheese Frittata is put together with minimal effort – no special kitchen skills are needed. Once assembled and placed in the oven, the savory smells will drift from your kitchen as this tasty dish bakes to golden perfection. It offers layers of flavor with its balanced combination of tastes from the spinach, the salty tang of Feta cheese, the nuttiness of Parmesan cheese, the sweetness of the cherry tomatoes, and fragrant hints of herbs.
Comforting yet light, it’s a great make-ahead dish as it reheats well for the next day. Serve with fresh fruit or a salad of mixed greens for a complete and satisfying meal to get you going.
Scroll down in the post for a complete step-by-step tutorial and essential tips for making the best baked frittata.
Is a Baked Frittata the same as a Quiche?
Frittata and quiche are similar. However, there are some differences between these two dishes.
A frittata is an Italian egg-based dish, similar to an omelet, that contains vegetables, cheeses, and sometimes meat. It does not have a crust and can be prepared on the stovetop (fried) or in the oven (baked).
A quiche is like a dip dish tart, made with a pastry crust, eggs, and cream, and is always baked.
Why this recipe works
You will love this Easy Baked Spinach and Feta Cheese Frittata. It is
- Perfect for breakfast, lunch, dinner, or weekend brunch.
- Ideal for entertaining since it can be served hot right out of the oven or at room temperature.
- Budget-friendly – Eggs are an affordable, nutritious food; a great source of protein with low calories.
- Comes together quickly; whether you are cooking them on the stovetop or in the oven – like in this recipe – they are ready in 30 minutes or less.
Ingredients to use for this recipe
Creating a healthy and delicious meal begins with using high-quality ingredients.
The recipe card below shows a complete list of ingredients and measurements.
- Extra virgin olive oil
- Eggs – preferably pasture-raised or free range
- Whole milk
- Red or green bell pepper
- Scallions
- Cherry tomatoes
- Fresh spinach – If you use frozen spinach, you need to thaw it out well and drain off any extra water before using it, so you don’t end up with runny eggs.
- Feta cheese – Use high-quality feta cheese made from sheep’s milk or a mixture of sheep and goat milk, like Greek feta cheese. It will give the frittata a more robust flavor that pairs well with the rest of the vegetables in this recipe.
- Parmesan cheese
- Fresh basil
- Sea salt and black pepper
How To Make The Best Baked Spinach and Feta Frittata
A complete printable recipe and the measurements are available in the recipe card below.
Preheat the oven to 400° F.
Grease a large cast iron skillet or a baking dish with one tablespoon of olive oil and set aside.
In a large mixing bowl, whisk together eggs and the milk. Season with salt and pepper to taste.
The salt seasons the frittata and helps to break down the egg white and add puffiness. However, you don’t need much salt here since you add feta and parmesan cheeses later.
Spread the green pepper, scallions, spinach, and cherry tomatoes on the bottom of the prepared skillet.
As I mentioned, if you use frozen spinach, make sure that it has been fully thawed and drained of any excess water. To drain the spinach, put it in a clean cheesecloth or clean kitchen towel and twist it to wring out all the excess liquid.
Pour the egg mixture over the veggies.
Top with feta and parmesan cheese.
Bake until the eggs are fully set (the center is no longer jiggly) and the edges are golden brown, about 18-20 minutes. You can check the doneness by sticking a knife into the center of the pan; it should come out clean.
Remove from oven and let cool for 5 minutes before slicing. Serve topped with fresh basil. Enjoy!
What to Serve with Spinach and Feta Frittata
Frittatas are an excellent dish to serve for a weekend brunch, on Mother’s Day, for breakfasts, lunch, and even a quick weeknight dinner!
Serve with fresh fruit and a mixed greens salad for a complete and satisfying meal.
Notes and Cooking Tips
The salt seasons the frittata and helps to break down the egg white and add puffiness. However, you don’t need much salt here since you add feta and parmesan cheeses later.
Frittatas can be made on the stovetop by frying the egg mixture and finishing cooking in the oven. However, the stovetop method can be tricky to achieve the desired result of a fluffy, moist frittata. By cooking the frittata in the oven, you can avoid this issue.
Make-ahead tips and Storing leftovers
Make-ahead and Freeze
This recipe is freezable. However, this frittata tastes much better when consumed right away. You can prepare it ahead of time and freeze it or put it in your meal prep lunch boxes.
Let it cool completely, and cut it into slices. Then wrap each piece in foil or plastic wrap to freeze individually for up to a month. This way, you can remove it one at a time. Defrost overnight in the refrigerator, and serve cold, or reheat in 350° F degree preheated oven for 5-8 minutes or until thoroughly warmed, or microwave for a few seconds.
Leftovers
Store the frittata in an airtight glass container in the refrigerator for 3-5 days. Then, serve cold, or reheat in 350° F degree preheated oven for 5-8 minutes or until thoroughly warmed, or microwave for a few seconds.
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Easy Baked Spinach and Feta Cheese Frittata
Ingredients
- 1 tbsp extra virgin olive oil
- 10 eggs
- ½ cup whole milk
- 1 medium red or green bell pepper diced
- 2 scallions sliced
- 1 cup cherry or grape tomatoes halved
- 4 oz Feta cheese
- 2 cups fresh spinach chopped
- ½ cup Parmesan cheese freshly grated
- ½ cup fresh basil leaves roughly chopped
- Sea salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 400° F.
- Grease a large cast iron skillet or a baking dish with one tablespoon of olive oil and set aside.
- In a large mixing bowl, whisk together eggs and the heavy cream. Season with salt and pepper to taste.The salt seasons the frittata and helps to break down the egg white and add puffiness. However, you don't need much salt here since you add feta and parmesan cheeses later.
- Spread the green pepper, scallions, spinach, and cherry tomatoes on the bottom of the prepared skillet.As I mentioned, if you use frozen spinach, make sure that it has been fully thawed and drained of any excess water. To drain the spinach, put it in a clean cheesecloth or clean kitchen towel and twist it to wring out all the excess liquid.
- Pour the egg mixture over the veggies.
- Top with feta and parmesan cheese.
- Bake until the eggs are fully set (the center is no longer jiggly) and the edges are golden brown, about 18-20 minutes. You can check the doneness by sticking a knife into the center of the pan; it should come out clean.
- Remove from oven and let cool for 5 minutes before slicing. Serve topped with fresh basil. Enjoy!
Notes
Cooking Tips
The salt seasons the frittata and helps to break down the egg white and add puffiness. However, you don’t need much salt here since you add feta and parmesan cheeses later. Frittatas can be made on the stovetop by frying the egg mixture and finishing cooking in the oven. However, the stovetop method can be tricky to achieve the desired result of a fluffy, moist frittata. By cooking the frittata in the oven, you can avoid this issue.Make-ahead tips and Storing leftovers
Make-ahead and Freeze This recipe is freezable. However, this frittata tastes much better when consumed right away. You can prepare it ahead of time and freeze it or put it in your meal prep lunch boxes. Let it cool completely, and cut it into slices. Then wrap each piece in foil or plastic wrap to freeze individually for up to a month. This way, you can remove it one at a time. Defrost overnight in the refrigerator, and serve cold, or reheat in 350° F degree preheated oven for 5-8 minutes or until thoroughly warmed, or microwave for a few seconds. Leftovers Store the frittata in an airtight glass container in the refrigerator for 3-5 days. Then, serve cold, or reheat in 350° F degree preheated oven for 5-8 minutes or until thoroughly warmed, or microwave for a few seconds.Nutrition
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.
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