Feta and Spinach Frittata

This Feta and Spinach Frittata is a quintessential Mediterranean breakfast that brings together the bold, tangy flavor of crumbled feta cheese with the earthy freshness of spinach in a light, fluffy egg base. Inspired by the traditional Italian frittata and Greek spanakopita, this dish represents the perfect fusion of Mediterranean flavors while remaining simple enough for busy weekday mornings. What makes this frittata truly special is its versatility and nutritional profile. Packed with protein from eggs and feta, plus iron and vitamins from fresh spinach, it's a complete meal that aligns perfectly with Mediterranean diet principles. The combination of olive oil, fresh herbs, and quality cheese creates layers of flavor that taste indulgent while remaining wholesome and nourishing. This grab-and-go breakfast can be enjoyed warm from the oven or at room temperature, making it ideal for meal prep. Slice it into wedges and store in the refrigerator for up to four days, then simply reheat or eat cold for a protein-packed breakfast that will keep you satisfied until lunch. The frittata's sturdy texture holds up beautifully, making it perfect for wrapping in foil and taking on the road. Whether you're following a Mediterranean diet or simply looking for a healthier breakfast option, this frittata delivers on taste, nutrition, and convenience. Serve it alongside a simple tomato salad or fresh fruit for a complete Mediterranean-inspired morning meal that will become a regular in your breakfast rotation.

Ingredients

• 8 largeeggs
• 3 cupsfresh spinach, roughly chopped
• 4 ozfeta cheese, crumbled
• 2 tbspextra virgin olive oil
• 1 mediumyellow onion, finely diced
• 2 clovesgarlic, minced
• 1/4 cupmilk
• 2 tbspfresh dill, chopped optional
• 1/2 tspsalt
• 1/4 tspblack pepper, freshly ground
• 1/2 cupcherry tomatoes, halved optional

Method

1. Preheat your oven to 425°F (220°C) and position the rack in the middle of the oven. 0:05
2. In a large mixing bowl, crack the eggs and whisk them together with the milk, salt, and black pepper until well combined and slightly frothy. 0:05
3. Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. 0:04
4. Add the diced onion to the skillet and sauté for 4-5 minutes until softened and translucent. 0:05
5. Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant. 0:04
6. Add the chopped spinach to the skillet in batches if needed, stirring frequently until all the spinach is wilted, about 3-4 minutes. 0:05
7. Reduce heat to low and spread the spinach mixture evenly across the bottom of the skillet. 0:04
8. Pour the egg mixture evenly over the spinach in the skillet, gently tilting the pan to ensure even distribution. 0:05
9. Sprinkle the crumbled feta cheese evenly over the top of the eggs, along with the fresh dill and cherry tomatoes if using. 0:05
10. Cook on the stovetop over low heat for 3-4 minutes until the edges begin to set, without stirring. 0:05
11. Carefully transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is set in the center and the top is lightly golden. 0:05
12. Remove the skillet from the oven using oven mitts and let the frittata rest for 3-5 minutes before slicing. 0:04
13. Run a spatula around the edges to loosen the frittata, then slice into 6 wedges and serve warm or at room temperature. 0:05