This Spinach Frittata Recipe with feta cheese is a delicious, versatile egg dish. This Easy frittata cooks in 25 minutes and is perfect for any special breakfast.
If you want to add more delicious breakfast sides, try my breakfast potatoes with cheese or my overnight brioche french toast.
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Why this Spinach Frittata with Feta Recipe is a Keeper
I love this frittata recipe because it’s a complete meal in one pan. You could enjoy this frittata with for breakfast, brunch, lunch, or dinner.
- Easy Ingredients: Frittatas can be made with almost anything that you have on hand.
- Family Friendly Dish: Perfect for a family brunch, the whole family will love this frittata with asparagus, spinach, and cheese! Great for busy weeknights, too
- Adaptable: Of course you can switch up the types of veggies and cheese in the frittata or you could even add meat as well.
What is the Easiest Way to Get the Frittata Out of the Pan?
The easiest way to get this egg dish out is use a rubber spatula to loosen the frittata out of the pan.
Ingredient Notes for Spinach Frittata Recipe
To make this feta spinach frittata recipe, you will need just a few easy ingredients. If you don’t already have these ingredients in your kitchen, they can all easily be found at the store.
- Baby Spinach: Fresh spinach is always best to use in any recipe. Try to stay away from using frozen spinach, used in place of fresh spinach, to prevent a soggy frittata.
- Cheese: You will need some white cheddar cheese and feta cheese. You can also use parmesan cheese or goat cheese to change up the flavor of the spinach mixture.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for Fluffy Spinach Frittata with Cheese
When you prepare ingredients ahead of time, it can help save you time and kitchen space when it comes to making this frittata for brunch!
- Prep Veggies: Clean and cut the vegetables in advance so they’re ready for your vegetarian spinach frittata.
- Make Ahead: Bake the egg white frittata and reheat as you need it.
Pro Tip for Frittatas
Choose the Right Pan: Opt for a non-stick or cast-iron skillet with oven-safe handles.
How to Make a Spinach Frittata with Feta
This frittata is made in just 5 easy to follow steps. These — are so easy and delicious, you’ll come back to it over again.
These are the basic steps for making Spinach Frittata with Feta. Refer to the full, printable recipe card below for detailed instructions.
1. Preheat the Oven and Prep Eggs
Place the oven rack in the center position and preheat the oven to 350℉. In a large bowl, beat eggs with milk, salt and pepper.
2. Cook the Vegetables
Heat olive oil in a 10-inch cast iron or oven-safe nonstick skillet over medium heat. Add onion and asparagus, and sauté until soft. Add the spinach and cook the spinach leaves until wilted.
3. Add Eggs to Veggies
Spread the vegetables evenly in the skillet and pour the egg mixture over them. Stir in half of the shredded cheddar cheese and crumble feta on top. Cook without stirring until eggs are set around the edges.
4. Bake the Frittata and Top with Cheese
Place the skillet in the oven and bake until the center of the frittata is almost set. Remove the frittata from the oven and top with the remaining ¼ cup of cheddar cheese.
5. Broil the Eggs
Set oven to high and broil the frittata until top is golden brown. Carefully remove the pan from the oven and let rest for 5 minutes before serving.
How to Store, Reheat and Use Leftover Asparagus Frittata
- Storing: Store any leftovers in an airtight container in the fridge for 3-4 days.
- Reheating: To reheat, bake in a 350℉ oven for 15-20 minutes.
- Using Leftovers: Enjoy leftover frittatas with a delicious Greek Chickpea Salad.
Variations and Substitutions for this Egg Recipe
This spinach feta frittata recipe is super easy to make your own! Try taking it to the next level by trying different ingredients.
- Vegetables: Use any vegetables that you enjoy such as mushroom frittata or artichokes.
- Protein: Try sausage, bacon or ham in this breakfast egg dish.
- Add Herbs: Fresh herbs like chives, parsley, or dill add a burst of flavor.
- Spice Things Up: Add a pinch of red pepper flakes or a sprinkle of smoked paprika.
Egg Frittata with Spinach Recipe FAQs
Serve this recipe with Greek Yogurt Parfait with Fruit and Granola, English Muffin Toast Bread or Fruit Salad with Honey Lime Dressing.
Sure! Frittatas are one of the few dishes that can be served cold, warm or at room temperature; That’s what makes them great for an easy brunch.
You can make this frittata healthier by using low fat and low calorie ingredients. You can also add more veggies.
Expert Tips for Making This Breakfast Frittata Recipe
- Whisk Gently: Gently whisk the eggs with milk or heavy cream, salt, and pepper. Over-whisking incorporates too much air, leading to a rubbery texture.
- Season the Eggs First: Season the egg mixture before adding the vegetables.
- Low and Slow: Cook the frittata with spinach and feta over low to medium heat to prevent the eggs from setting too quickly.
- Rest Before Cutting: Let the frittata rest for a few minutes before cutting to allow it to set properly.
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Spinach Frittata with Feta
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Ingredients
- 8 large Eggs
- ⅓ cup Milk
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 2 tablespoons Olive oil
- ½ small Yellow onion, chopped
- 1 cup Asparagus, chopped
- 2 cups Baby spinach, packed
- ½ cup White cheddar cheese, shredded and divided
- 5 ounces Feta cheese
Instructions
- Place the oven rack in the center position and preheat the oven to 350℉.
- In a large bowl, use a whisk to beat eggs with milk, salt and pepper.
- Heat olive oil in a 10-inch ovenproof skillet on medium heat. (Cast iron skillets work great)
- Add yellow onion and asparagus to pan and sauté until soft, about 7 minutes.
- Stir in spinach and sauté until wilted, about 2 minutes.
- Spread the cooked vegetables evenly in a skillet and pour egg mixture over them.
- Stir in ¼ cup of the shredded cheddar cheese.
- Crumble feta cheese on top.
- Cook without stirring until eggs are just beginning to set around the edges, this takes about 2-3 minutes.
- Place the skillet in the oven and bake frittata until almost set in center, about 15 minutes.
- Remove skillet from oven and top with the remaining ¼ cup shredded cheddar cheese.
- Set oven broiler to high and broil the frittata for about 2 minutes or until top is golden brown. Keep a close eye on the pan to prevent burning.
- Carefully remove the hot pan from the oven and let the frittata rest for 5 minutes before serving.
Christina’s Notes
- Whisk Gently: Gently whisk the eggs with milk or heavy cream, salt, and pepper. Over-whisking incorporates too much air, leading to a rubbery texture.
- Season the Eggs First: Season the egg mixture before adding the vegetables.
- Low and Slow: Cook the frittata with spinach and feta over low to medium heat to prevent the eggs from setting too quickly.
- Rest Before Cutting: Let the frittata rest for a few minutes before cutting to allow it to set properly.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This is perfect for our weekend brunches!
This sounds like such a delicious frittata recipe! I’ve never added asparagus to a frittata but I think I would love it. Yum!
Love feta and eggs!!
We use this as a weekend brunch and it’s awesome!