Spinach and Feta Frittata – Easy Vegetarian Breakfast

This Spinach and Feta Frittata is a light, protein-packed breakfast or brunch that’s flavorful and easy to prepare. Tender spinach, tangy feta, and fluffy eggs come together in a baked frittata that’s perfect for busy mornings or weekend brunches.

Why You’ll Love This Recipe

• Protein-packed vegetarian breakfast
• Quick and simple to prepare
• Naturally gluten-free
• Perfect for meal prep or brunch
• Fluffy eggs with fresh spinach and tangy feta
• Can be served hot, warm, or cold
• Kid-friendly and satisfying

Ingredients

• 8 large eggs
• ½ cup milk (any type)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil or butter
• 2 cups fresh spinach, chopped
• ½ cup crumbled feta cheese
• ½ teaspoon garlic powder (optional)
• 2 tablespoons fresh parsley or chives, chopped (optional, for garnish)

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk eggs, milk, salt, pepper, and garlic powder until combined.
3. Heat olive oil or butter in an oven-safe skillet over medium heat.
4. Add chopped spinach and sauté 2–3 minutes until wilted.
5. Pour egg mixture evenly over the spinach in the skillet.
6. Sprinkle crumbled feta evenly on top.
7. Cook on the stovetop 2–3 minutes until edges start to set.
8. Transfer skillet to the preheated oven.
9. Bake 15–18 minutes until the center is fully set.
10. Remove from oven and let rest 5 minutes.
11. Slice into wedges and garnish with parsley or chives if desired.

Tips & Variations

• Use a mix of cheeses like goat cheese or mozzarella for different flavors.
• Add sautéed onions, bell peppers, or mushrooms for variety.
• For extra fluffy eggs, beat egg whites separately and fold in yolks.
• Leftover cooked vegetables can be added to reduce waste.
• Serve with whole-grain toast or a light salad for a complete meal.

Storage & Freezer Instructions

• Store leftover frittata in an airtight container in the refrigerator for up to 4 days.
• Reheat slices in the microwave or oven until warmed through.
• Freeze individual slices wrapped in foil for up to 2 months; thaw in the refrigerator before reheating.

Serving & Pairing Ideas

• Pair with fresh fruit or a light salad.
• Serve with avocado slices or salsa for extra flavor.
• Perfect for brunch buffets or grab-and-go breakfasts.

Frequently Asked Questions

Can I make this frittata ahead of time?

Yes! You can prepare it a day in advance and bake when ready. Baked frittata slices can also be refrigerated and reheated for quick breakfasts throughout the week.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess water, or lightly sauté before adding to the egg mixture to avoid sogginess.

Can I make it dairy-free?

Yes, substitute milk with almond or oat milk and feta with a plant-based cheese alternative.

Can I cook the frittata entirely on the stovetop?

Yes, cook on low heat with a lid until the eggs set. The top won’t brown as much as in the oven, but it will be fully cooked.

Ready to Make It?

This Spinach and Feta Frittata is quick, protein-packed, and versatile. Perfect for breakfast, brunch, or a light meal, it’s colorful, nutritious, and flavorful. Save this recipe for a simple and satisfying vegetarian dish!

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