Breakfast BakesVegetarianGluten-FreeLighter
Spinach & Feta Frittata
A tender, custardy oven frittata with garlicky spinach, salty feta, sweet cherry tomatoes and dill. It's naturally gluten-free and ready in 45 minutes.
By Molly
Published
- Prep
- Cook
- Total
- Yield
- One 10-inch frittata
- Level
- Easy
Every ingredient in grams and cups
A frittata is the most adaptable breakfast in the book. It’s an open-faced omelet that you don’t have to flip or fold, and it slices like a quiche without needing a crust. This version is a favorite: spinach, garlic, salty feta, a few sweet cherry tomatoes and plenty of dill.
The difference between a frittata that’s tender and one that’s spongy is mostly timing. Eggs go from silky to rubbery in a couple of minutes, so we start it on the stove and finish it in the oven. Below you’ll find exactly what “set” looks like, so you can take it out at the right moment.
It’s naturally gluten-free and packed with protein, and it’s just as good cold from the fridge the next day.
Why this recipe works
Cook off the water first
Spinach and onions release lots of liquid. Cooking it off before adding the eggs prevents a watery, weeping frittata.
A little dairy, not a lot
A splash of milk tenderizes the eggs by diluting their proteins, but too much makes a frittata that won't set. About a tablespoon per two eggs is the sweet spot.
Start on the stove, finish in the oven
The stovetop sets the bottom and edges quickly. The oven's gentle, all-around heat cooks the center evenly, without the rubbery bottom you get from cooking it on the stove alone.
Pull it a little early
Eggs keep cooking from their own heat after they leave the oven. Taking the frittata out while the center still wobbles slightly means it rests to tender, not tough.
How to know it’s done
- The edges are set and pulling slightly away from the pan.
- The center is just set. It wobbles slightly as one piece when you shake the pan, with no liquid egg on top.
- A knife inserted in the center comes out without runny egg, and the center reads 160°F (71°C).
Tips for success
- Crumble the feta yourself from a block. Pre-crumbled feta is drier and saltier.
- Want a browned top? Run it under the broiler for the last 1 to 2 minutes, watching closely.
Swaps & variations
- Dairy-free
- Use unsweetened plain plant milk and swap the feta for 1 cup (150 g) sautéed mushrooms and a few chopped olives.
- Other greens
- Kale or Swiss chard work the same way. Remove tough stems and chop the leaves finely before wilting.
Make ahead, storage & reheating
- Make ahead
- Bake on Sunday and slice into wedges for grab-and-go breakfasts all week. Frittata wedges also tuck nicely into a toasted pita or wrap.
- Store & reheat
- Refrigerate wedges in an airtight container for up to 4 days. Eat cold, at room temperature, or rewarmed for 30 to 45 seconds in the microwave.
Frequently asked questions
Can I make it without an oven-safe skillet?
Yes. Cook the vegetables in any skillet, then put them in a greased 9-inch (23 cm) pie dish, pour the eggs over, and bake for 25 to 30 minutes.
Why is my frittata watery?
The vegetables weren't cooked dry, or it was overbaked and the proteins squeezed out liquid. Cook the spinach until the pan is dry, and take the frittata out as soon as the center is set.
Helpful guides
- CollectionHealthy Breakfast Ideas That Still Feel Like a TreatLighter breakfast recipes with whole grains, fruit and protein, from banana oat blender muffins to a spinach and feta frittata. All with weights, volumes and make-ahead notes.
The recipe
Spinach & Feta Frittata
A tender, custardy oven frittata with garlicky spinach, salty feta, sweet cherry tomatoes and dill. It's naturally gluten-free and ready in 45 minutes.
By Molly · https://breakfastbake.com/recipes/spinach-feta-frittata/
- Prep
- Cook
- Total
- Yield
- One 10-inch frittata
- Level
- Easy
Scaled recipe: times and pan sizes may need adjusting. Grams are the most accurate way to measure a scaled recipe.
Ingredients
Equipment
- 10-inch (25 cm) oven-safe skillet
- Mixing bowl and whisk
- Instant-read thermometer
Method
Heat the oven to 375°F (190°C) with a rack in the center.
In a large bowl, whisk the eggs, milk, salt and pepper until fully blended and no streaks of white remain, about 30 seconds.
Heat the oil in a 10-inch (25 cm) oven-safe nonstick or well-seasoned cast-iron skillet over medium heat. Cook the onion, stirring, until soft and translucent, 5 to 6 minutes. Add the garlic and cook for 30 seconds.
Add the spinach a handful at a time and cook until wilted and any liquid has evaporated, about 3 minutes. Spread the vegetables evenly across the pan.
Pour in the eggs, then scatter over the feta, tomatoes and half the herbs. Cook without stirring for 2 minutes, until the edges just begin to set.
Move the skillet to the oven and bake for 15 to 18 minutes, until the center is just set. Rest for 5 minutes, sprinkle with the remaining herbs, and slice into wedges.
Weights use the Breakfast Bake weight chart: flour is spooned into the cup and leveled (1 cup = 125 g).
Rate & review
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