In 20 minutes, you can have this simple Spinach Feta Frittata on the table. It is produced with just a few ingredients, including Horizon Organic Grassfed Milk, and is flavor-packed. Ideal for any brunch event or a quick weekday meal with a straightforward salad on the side.
Egg frittatas, I think we can all agree, are a lifesaver when it comes to quickly feeding a crowd. I appreciate how versatile and simple they are to make. While most people offer it for breakfast, I normally make one on a weekday and, when I’m pressed for time, pair it with a straightforward green salad. side by side.
My current favourite way to serve this straightforward baked egg dish is in the form of today’s recipe, the Spinach Feta Frittata. For the best souffle-like eggs, combine lightly sauteed spinach, feta cheese, eggs, and one secret ingredient (more on that later!) on the stovetop. Bake to perfection. Just fantastic
Ingredients for spinach frittata with feta:
I am a huge proponent of using organic ingredients wherever possible because I know it helps me do my part in protecting the environment and enables dedicated farmers to keep doing what they do best—providing us with the highest-quality goods. good
I used organic baby spinach for this spinach and feta cheese frittata recipe (I love the prewashed and packaged variety for the convenience), Horizon Organic eggs, organic feta cheese, and Horizon® Organic Grassfed Whole Milk, which is the secret ingredient that elevates this spinach frittata recipe to the next level.
I adore Horizon Organic Grassfed Whole Milk not only for its fantastic, delightfully creamy taste but also because it comes from humanely raised, happy cows who are allowed to roam freely on lush pastures for 150 days out of the year in accordance with organic regulations.
Why use whole milk in a frittata recipe:
Organic whole milk is one of my go-to components for the greatest spinach and egg frittata. Because adding a small amount of milk guarantees that the eggs stay soft by keeping them from overcooking and resulting in a fluffy and moist final product.
My go-to ratio for eggs to milk for frittata recipe is 12 large eggs to ½ cup of whole milk.
Did you know? Not all goods made from grass are certified. Your family now get Certified Grassfed Organic Milk from Horizon Organic Grassfed Milk thanks to a partnership with the American Grassfed Association.
As an animal lover, I don’t know about you, but I value Horizon Organic Grassfed Milk for upholding this quality and treating their cows humanely. I therefore like grass-fed milk that comes from contented and healthy cows.
How to make egg frittata
The process of making this frittata recipe has three parts.
First, you prepare the eggs. Add 12 cup of Horizon Organic Grassfed Whole Milk and 12 large eggs to a large mixing bowl. Season with salt and pepper. After giving it a thorough whisk, leave it aside. Set the oven’s temperature to 350 F.
Second, prepare the spinach and feta filling. To achieve this, warm one tablespoon of oil in a 12-inch oven-safe, non-stick skillet. 5 cups of baby spinach and 5 tablespoons of minced garlic should also be added.
You might believe that 5 cups of baby spinach is a lot when you look at the amount of raw spinach. But if you’ve ever cooked spinach, you presumably already know that it drastically shrinks in size and loses a lot of volume when cooked. Therefore, the quantity of spinach used in the recipe below should not worry you.
Don’t have fresh spinach on hand? Simply replace six ounces of fresh spinach with frozen spinach. Before using it in this frittata recipe, be sure to drain the frozen food (removing as much liquid as you can) and thaw it overnight in the refrigerator.
When the baby spinach is finished cooking, stir in the crumbled feta cheese and distribute it evenly. After that, add the egg-milk mixture.
Your skillet is now quite hot, and eggs will start cooking right away. Move the eggs around for even cooking and scrape the bottom of the pan to prevent quick cooking, which could result in tough eggs, until large curds form. This takes place over the course of 30 to 45 seconds.
How long to bake a frittata at 350 degrees F
Finally, to complete it, bake the skillet for 8 to 9 minutes at 350 degrees Fahrenheit (180 degrees Celsius).
How do I know when my frittata is cooked
When the edges are golden brown and the middle is no longer wobbly, your baked spinach and feta frittata is done. After cooking is complete, carefully move the feta spinach frittata to a cutting board to cool before serving.
What to serve with frittata
Your feta spinach frittata recipe can be served alongside a straightforward green salad, which is what I normally do. But since there are so many fresh summer tomatoes available right now, I quickly produced a tomato salad that I also used as a topping.
I diced up some cherry tomatoes and combined them with 1/4 cup finely chopped red onion, freshly squeezed lemon juice, olive oil, salt, and pepper to make my quick tomato salad. I finished by sprinkling on some fresh parsley from Italy.
Variations for this baked spinach and frittata recipe:
Even though I think spinach and feta are a fantastic pairing, I enjoy varying things up occasionally. Here are a couple past iterations of this dish that I’ve cooked. I’m giving them to you so you can experiment with the supplies you already have:
Sausage Spinach Feta Frittata: Sometimes, if I’m making this frittata for dinner, I’ll add a half-pound of Italian sausage. My meat-eating husband claims that this variation is his favourite.
If you choose to use sausage, heat one tablespoon of oil in a medium skillet and sauté the meat, breaking it up with a spatula as it cooks, until it is browned, about five minutes. The remainder of the recipe should then be added, along with the vegetables and egg combination.
Mediterranean Frittata: A few Mediterranean ingredients can be added to the recipe if you want to stick with the vegetarian concept. Just before baking it in the oven, I like to stir in a small red bell pepper and some chopped Kalamata olives to the egg mixture.
Spinach Tomato and Feta Frittata If tomatoes are in season, you can also cook an egg with a diced tomato added to the vegetable mixture. Summer tomatoes fried with eggs have the most incredible sweet flavours.
A Few FAQs & Answers for the best spinach and feta frittata
- Can I use a different cheese than feta cheese? Absolutely. Goat cheese, cheddar, and shredded mozzarella are a few of my preferred cheeses for frittatas.
- How to store the leftovers? I don’t think you’ll have any leftovers, but if you do, make sure to put them in the refrigerator in an airtight container. For the following three days, they ought to be fine.
- Can I freeze this frittata recipe? You can, indeed. However, I must admit that eating this egg bake straight away makes it taste much better. However, you can store it in the freezer for up to a month in an airtight container.
- Thaw it in the refrigerator for an entire day prior to serving. When ready to serve, reheat it for 5-8 minutes in an oven preheated at 350 degrees F.
- Can I make this vegetable frittata as a part of my weekly meal prep? Yes, you can. If you do, let the frittata cool, then cut it into serving-sized pieces and put them in your meal-prep containers.
Spinach Feta Frittata Recipe
Yields: 6 servings
Prep Time: 10 mins
Cook Time: 9 mins
Total Time: 19 mins
In less than 20 minutes, the oven will flawlessly cook this simple Spinach Feta Frittata. It would go well at any brunch event or as a quick evening meal with a straightforward green salad on the side.
For The Eggs:
- ▢12 large Horizon Organic eggs
- ▢½ cup Horizon® Organic Grassfed Whole Milk
- ▢½ teaspoon Kosher salt
- ▢¼ teaspoon ground black pepper
For The Frittata:
- ▢1 tablespoon vegetable oil
- ▢3 scallions sliced thinly
- ▢3 cloves of garlic minced
- ▢5 cups of baby spinach washed and spin-dried
- ▢½ cup crumbled feta cheese
- ▢1 to mato cut into small chunks
- ▢¼ cup red onion
- ▢2 tablespoons of lemon juice freshly squeezed
- ▢1 tablespoon olive oil
- ▢¼ teaspoon kosher salt
- ▢Pinch of ground black pepper
- ▢¼ cup fresh parsley chopped
- ▢¼ cup fresh parsley chopped
- Preheat the oven to 350 F degrees.
- Prepare the egg mixture: Crack the eggs in a large bowl. Pour in the milk and add in salt and pepper. Give it a whisk. Set aside.
- To make the filling: Heat oil in a 12-inch nonstick skillet over medium heat. Add in the scallions and cook, stirring frequently until they are softened—2-3 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the baby spinach and cook until wilted. Sprinkle it with the feta cheese.
- Pour in the eggs. Using a spatula, gently stir and scrape the bottom of the skillet until large curds form but the eggs are still wet—about 30-45 seconds.
- Smooth the top into an even layer and let it cook for 30 seconds.
- Place it in the oven and bake until the center is no longer jiggly and edges are golden brown, about 8-9 minutes.
- Meanwhile, make the topping: Mix tomatoes, onions, lemon juice, olive oil, parsley, salt and pepper in a bowl.
- When the frittata is fully baked, carefully loosen the edges using a spatula and transfer it onto a cutting board. Let it cool for 5 minutes.
- Garnish with the tomato mixture. Slice and serve.
Calories: 230kcal | Carbohydrates: 6g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 341mg | Sodium: 588mg | Potassium: 390mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3346IU | Vitamin C: 17mg | Calcium: 171mg | Iron: 3mg