I used to think of eggs as just… eggs. Scrambled, fried, maybe boiled. They were functional, but rarely exciting.
But a huge part of my journey has been discovering meals that feel like a “win”—something that tastes amazing, is packed with great nutrition, and doesn’t require a ton of effort.
This frittata is one of those wins. It takes simple eggs and spinach and turns them into something that feels almost elegant, like a fancy brunch item. But here’s the secret: it’s incredibly straightforward.
It’s a perfect example of what I look for: a hearty, satisfying meal that uses simple, whole-food ingredients. This is the kind of recipe that makes you feel good.
A Savory ‘Win’ with Classic Greek Flavors
What I love most about this Spinach and Feta Frittata Recipe is how it delivers such rich flavor from just a few key ingredients.
It’s a wonderful, balanced meal all in one pan. You get a significant serving of protein from the 12 eggs, which gives it that satisfying, hearty texture that keeps you full.
The flavor profile is a classic for a reason. The savory, salty kick from the feta cheese pairs perfectly with the earthy spinach and the aromatic touch of garlic and oregano. It’s a combination that just works.
It’s a fantastic way to get a generous serving of greens into your first meal of the day, and it comes together in about 30 minutes.
From Skillet to Oven: Making Your Easy Breakfast Frittata
The process is one of my favorite parts because it’s so simple.
You’ll start by preheating your oven. While that’s warming up, just whisk your eggs, oregano, and seasonings in a big bowl until they are a little frothy.
In an oven-safe skillet, you’ll give the garlic a quick sauté, then wilt down that big pile of spinach. It looks like a lot, but it cooks down in just a few minutes!
Once the spinach is wilted, you pour the egg mixture right on top, scatter over the feta, and transfer the whole skillet to the oven.
About 15-18 minutes later, it’s done. The center will be set, and the top will be golden. That’s it.
A Few Quick Tips for Frittata Success
- The Right Pan is Key: You must use an oven-safe skillet (like a 10-inch cast iron or nonstick). This lets you go straight from the stovetop to the oven without changing pans.
- Drain the Moisture: The most important step! Make sure you cook the spinach until almost all the moisture has evaporated. If you don’t, you’ll end up with a watery frittata.
- Let it Rest: Give it 3-5 minutes after it comes out of the oven. This helps it finish setting and makes it much easier to slice and serve.
Mediterranean Morning: Easy Spinach & Feta Frittata
Equipment
- Large mixing bowl
- Whisk
- 10-inch oven-safe nonstick skillet
Ingredients
- 12 large eggs
- 1½ teaspoons extra-virgin olive oil
- 1 clove garlic minced
- 6 cups baby spinach about 6 oz / 170 g, chopped
- ½ cup crumbled feta cheese 2 oz / 56 g
- ½ teaspoon dried oregano
- 3/8 teaspoon salt
- 3/8 teaspoon ground black pepper
Instructions
- Preheat oven to 375°F (190°C), rack center.
- In a large bowl, whisk eggs with pepper, salt, and oregano until slightly frothy.
- Heat a 10-inch oven-safe nonstick skillet over medium heat; add olive oil. Sauté garlic 30 seconds.
- Add spinach; cook, stirring, until fully wilted and most moisture evaporates (4–6 minutes). Spread in an even layer.
- Pour egg mixture over spinach; scatter feta evenly on top.
- Bake 14–18 minutes, until the center is set with no visible liquid and internal temp reaches 70–72°C (160–162°F).
- Optional: broil 1–2 minutes for light browning. Rest a few minutes, slice, and serve warm.
Notes
- Calories: 184
- Protein: 14.4g
- Total Fat: 12.7g
- Total Carbohydrates: 2.0g
- Dietary Fiber: 0.5g
- Total Sugars: 0.9g
- Sodium: 389mg
Your Quick Frittata Questions, Answered
How do I store and reheat leftovers?
Leftovers are great! Store slices in an airtight container in the fridge for up to 3 days. I find it reheats best in the microwave for about 30-45 seconds, or you can enjoy it cold or at room temperature.
What can I serve with this Greek frittata?
It’s fantastic on its own, but you could add a side of sliced avocado, fresh tomatoes, or a simple green salad with a vinaigrette to make it a fuller brunch meal.
Can I use different cheese or greens?
Absolutely. This is a great “clean out the fridge” recipe. You could use goat cheese instead of feta, or swap the spinach for chopped kale (you’ll need to cook it a bit longer) or Swiss chard.
This frittata has become a go-to for me when I want something that feels special but is secretly simple. It’s a true comfort food win, and I hope you enjoy it as much as I do!
