Spinach and Feta Frittata Recipe for Brunch

This quick, flavorful Spinach Feta Frittata combines baby spinach, scallions, tangy feta and eggs for a fast, protein-packed breakfast you can make ahead. It reheats well, works for meal prep, and comes together in about 15 minutes from start to finish.

Spinach Feta Frittata Recipe

This easy frittata starts on the stove and finishes in the oven, so you get tender, evenly cooked eggs and a lightly golden top. It’s ideal for busy mornings, brunch with friends, or keeping in the fridge for several days. For color and brightness, serve with diced grape or cherry tomatoes and a scattering of extra scallions and crumbled feta.

What You’ll Need

Below are the main ingredients used in this spinach feta frittata. Exact measurements are listed in the recipe card further down.

• Eggs: A mix of whole eggs and egg whites keeps the frittata lighter while retaining a satisfying texture.
• Onions and Scallions: Red onion provides sweetness and scallions add a mild onion flavor; reserve extra scallions for garnish.
• Spinach: Fresh baby spinach, chopped; frozen spinach can be substituted if needed (thaw and squeeze out excess liquid).
• Cheese: Crumbled feta with a little grated Parmigiano-Reggiano boosts savory depth.
• Seasoning: Kosher salt and freshly ground black pepper to taste.
• Topping (optional): Diced grape or cherry tomatoes for freshness and color.

Variations

• Use 8 whole eggs if you prefer not to use egg whites.
• Add cooked vegetables such as bell pepper, mushrooms, or roasted potatoes for a heartier frittata.
• Swap feta for goat cheese or shredded cheddar for a different flavor profile.

How To Make a Spinach Frittata

Follow these steps for a tender, evenly cooked frittata. The method is fast: sauté the aromatics, mix with the eggs and spinach, set the base on the stove, then finish under the oven heat until fully set.

1. Preheat the oven to 400°F (200°C).
2. In a 9- or 10-inch oven-safe non-stick skillet, heat 1 teaspoon olive oil over medium heat.
3. Add 1/2 cup finely chopped red onion and 3 chopped scallions; sauté until soft, about 4 minutes.
4. In a medium bowl, beat 4 large whole eggs with 1 cup egg whites until blended.
5. Season with 1/2 teaspoon kosher salt and freshly ground black pepper; stir in 2 ounces crumbled feta and 2 tablespoons grated Parmigiano-Reggiano.
6. Add 1 1/2 cups fresh chopped spinach and the sautéed onions, mixing thoroughly.
7. Pour the egg-and-spinach mixture into the skillet and cook over medium heat until the edges and bottom begin to set, about 4–5 minutes.
8. Transfer the skillet to the preheated oven and bake 4–5 minutes, until the top is set and slightly golden.
9. Remove from the oven, let cool briefly, then slice into 4 wedges. Top with diced tomatoes and extra scallions and feta if desired.

Recipe Card

Tips, Storage & Serving

• To make ahead: cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
• For a denser frittata, use all whole eggs (8 total) instead of a mix of whole eggs and egg whites.
• Frozen spinach can substitute for fresh—thaw, squeeze out excess moisture and add as directed.
• Serve warm or at room temperature with a side salad for a balanced brunch or light lunch.

More Frittata Ideas

If you enjoy this spinach feta frittata, try other combinations like asparagus and Swiss cheese, tomato and zucchini, cottage cheese with sausage, turkey and sweet potato, or bell pepper and potato variations.

If you try this recipe, please leave a rating and a short comment to share how it turned out for you—feedback helps refine recipes and makes it easier for others to find reliable, delicious breakfast ideas.