This Greek frittata brings together the bright flavors of the Mediterranean—fresh spinach, salty feta, and a hint of oregano—in a hearty, protein-packed egg dish. It works beautifully for breakfast, brunch, or a light dinner, and it comes together in one skillet with minimal fuss. The feta melts into creamy pockets while the spinach adds color and nutrients, making it a satisfying meal any time of day.
Ingredients
- 8 large eggs
- 1/4 cup (60 ml) milk (any kind works)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons (30 ml) olive oil
- 1 small yellow onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 5 oz (140 g) fresh baby spinach
- 4 oz (115 g) feta cheese, crumbled
- Optional garnish: fresh dill or parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C). Place a rack in the middle position.
- In a medium bowl, whisk the eggs, milk, oregano, salt, and pepper together until well combined. Set aside.
- Heat the olive oil in a 10-inch (25 cm) oven-safe skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 4–5 minutes.
- Add the garlic and cook for 30 seconds until fragrant. Add the spinach in handfuls, stirring, and cook until it wilts completely, about 2–3 minutes. Remove the skillet from the heat and let it cool for 2 minutes.
- Spread the spinach mixture evenly in the skillet. Pour the egg mixture over the top, then sprinkle the crumbled feta evenly over the surface.
- Place the skillet in the oven and bake for 12–15 minutes, until the eggs are set and the center is just firm to the touch. The frittata should be lightly golden on top.
- Remove from the oven and let it rest for 5 minutes before slicing. Garnish with fresh herbs if desired, then serve warm or at room temperature.
Tips
- Use an oven-safe skillet: Make sure your skillet is oven-safe up to 375°F (190°C). Cast iron, stainless steel, and most nonstick skillets are fine, but check the handle—some plastic handles can melt.
- Don’t overbake: The frittata will continue to cook from residual heat after you pull it out. It should be just set, not dry. Overbaking makes it rubbery.
- Substitute greens: If you don’t have spinach, use kale (cook it a few minutes longer) or Swiss chard. Both work well.
- Make it dairy-free: Skip the feta and use a dairy-free cheese alternative, or just add extra herbs and olives for flavor. Use water or unsweetened plant milk instead of milk.
Serving Suggestions
Serve this frittata with a side of crusty bread and a simple Greek salad with cucumbers, tomatoes, and olives. For breakfast, pair it with roasted potatoes or fresh fruit. It also makes a great sandwich filling—tuck a slice into a pita with some tzatziki.
Variations
- Add more vegetables: Sauté red bell pepper, zucchini, or mushrooms along with the onion for extra bulk and color.
- Swap the herbs: Use fresh dill or mint instead of oregano for a different flavor profile.
- Add meat: Cook 4 oz (115 g) of crumbled sausage or diced bacon first, then proceed with the recipe. This adds richness and protein.
- Make it spicy: Add a pinch of red pepper flakes or a chopped jalapeño with the garlic.
Storage and Reheating
Refrigerate leftover frittata in an airtight container for up to 3 days. To reheat, place a slice in a skillet over medium-low heat for 2–3 minutes per side, or microwave on a plate for 1–2 minutes until warmed through. You can also enjoy it cold in a sandwich. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this frittata without an oven? Yes. After adding the eggs, cover the skillet and cook over low heat for 8–10 minutes until the eggs are set. You can also finish it under the broiler for 1–2 minutes, but watch it closely to avoid burning.
How do I know when the frittata is done? The center should be just set and no longer jiggly when you gently shake the pan. A knife inserted into the center should come out clean, but not dry. The internal temperature should reach 160°F (71°C) for food safety, as recommended by USDA FSIS for egg dishes.
Can I use frozen spinach? Yes. Thaw 10 oz (280 g) frozen spinach, squeeze out all excess water, and add it to the skillet after cooking the onion. You may need to cook it for 2–3 minutes to heat through.
Why is my frittata watery? This usually happens if the spinach wasn’t cooked long enough to release its water, or if you used frozen spinach without squeezing it dry. Make sure to cook fresh spinach until wilted and any liquid has evaporated.
Can I make this ahead of time? Absolutely. You can prepare the frittata fully, let it cool, and refrigerate it. Serve it cold or reheat individual slices. It’s great for meal prep—just store in portion-sized containers.
What can I use instead of feta? Goat cheese, ricotta salata, or even shredded mozzarella work as substitutes. Feta is salty and tangy, so adjust salt accordingly if using a milder cheese.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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