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5 from 13 votes

Easy Baked Spinach and Feta Cheese Frittata

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!
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, Main Course, Main Dish, Snack
Cuisine: Mediterranean Recipes
Keyword: baked frittata, frittata, spinach frittata
Diet: Flexitarian, Gluten-Free, Mediterranean, Vegetarian
Servings: 4
Calories: 353kcal
Author: Sonia Skounaki-Garbidakis

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

Calories: 353kcal | Carbohydrates: 8g | Protein: 26g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 498mg | Sodium: 930mg | Fiber: 1g | Sugar: 5g