Spinach Feta Frittata
A versatile baked egg dish loaded with spinach, salty feta cheese, and your choice of vegetables and aromatics. Swap in any greens, cheese, or vegetables to create endless variations.
Ingredients
Method
Preheat oven to 375°F (190°C).
In a large mixing bowl, whisk together eggs, heavy cream, salt, black pepper, and oregano until well combined.
Fold the chopped spinach and crumbled feta cheese into the egg mixture. Set aside.
Heat olive oil in a 10-inch oven-safe skillet over medium heat.
Add the diced onion and sauté for 2–3 minutes until softened.
Add the minced garlic and diced bell pepper; cook for another 2–3 minutes, stirring occasionally.
If using cherry tomatoes, add them and stir briefly to warm through.
Pour the egg-spinach mixture evenly over the vegetables in the skillet, stirring gently to distribute.
Cook on the stovetop for 1–2 minutes until the bottom begins to set, then transfer the skillet to the preheated oven.
Bake for 12–15 minutes until the center is set but still slightly jiggly in the very middle; the eggs will continue to cook as it cools.
Remove from oven and let rest for 2–3 minutes. Slice into wedges and serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →