This quick and easy Spinach Feta Frittata made with baby spinach, scallions, feta cheese and eggs is a great breakfast to make ahead for the week!
Spinach Feta Frittata Recipe
This breakfast frittata couldn’t be easier! It’s great to make ahead and meal prep for the week or to serve for breakfast, any day of the week. It comes together quickly and starts on the stove and finishes in the oven. For color I love to top it with some fresh tomatoes, and more scallions and feta cheese.
Easy Spinach Feta Frittata
Wow, I am looking back at the date of this original post and I see I posted this in 2008 when I first started sharing recipes here. I still make this today because it’s perfect to keep in the fridge and reheat when I don’t have time.
- Quick and Easy
- Great to Make Ahead
- Low-Carb
- 15-Minute Breakfast
What You’ll Need
Here’s the ingredients I use to make this spinach frittata. See exact measurements in the recipe card below:
- Eggs: To lighten the frittata I use a combination of eggs and egg whites. For convenience I usually buy organic cage free liquid egg whites but you can separate them yourself, if you prefer.
- Onions: I use a combo of red onion and scallions, plus more for topping
- Spinach: Fresh chopped baby spinach is used here
- Cheese: Crumbled feta and Parmesan cheese add delicious flavor
- Salt and Black Pepper for seasoning
- Diced grape or cherry tomatoes are optional for topping, they add color and more vegetables
Variations
- If you want to use whole eggs only, use 8 eggs total.
- Frozen spinach can be used in place of fresh.
How To Make a Spinach Frittata
Here’s the step-by-step method for this easy frittata. See exact measurements in the recipe card below:
- Preheat the oven to 400F.
- Heat olive oil over medium heat in a 10-inch skillet.
- Add the onion and scallions and cook until soft, about 4 minutes.
- Meanwhile in a medium bowl, beat the eggs and egg whites.
- Add salt, black pepper, cheeses, sauteed onions and spinach and mix well.
- Pour the mixture into the skillet and cook until the bottom sets, about 4 to 5 minutes.
- Once the bottom sets transfer to the oven and bake 4 to 5 minutes.
- To serve remove from the oven and transfer to a plate. Cut into 4 wedges.
- Serve topped with fresh tomatoes and scallions.
More Frittata Recipes To Try:
See my collection of breakfast recipes plus these 5 frittata recipes I think you’ll love:
- Asparagus and Swiss Cheese Frittata
- Tomato and Zucchini Frittata
- Cottage Cheese Sausage Frittata
- Turkey and Sweet Potato Frittata
- Bell Pepper and Potato Frittata
Spinach Feta Frittata
Equipment
- 9-inch oven-safe non-stick skillet or 10-inch
Ingredients
- 4 large whole eggs
- 1 cup egg whites
- 1 teaspoon olive oil
- 1/2 cup red onion, finely chopped
- 3 medium scallions, chopped, plus more for topping
- 1 1/2 cups fresh chopped spinach
- 2 ounces crumbled feta, plus optional more for topping
- 2 tablespoons Parmigiano-Reggiano, grated
- 1/2 teaspoon kosher salt, and freshly ground pepper
- diced grape or cherry tomatoes, optional for topping
Instructions
- Preheat the oven to 400F.
- In a 9-inch or 10-inch oven-safe non-stick skillet, heat olive oil over medium heat.
- Add the onion and scallions and cook until soft, about 4 minutes.
- Meanwhile in a medium bowl, beat the eggs and egg whites.
- Add salt, black pepper, cheeses, sauteed onions and spinach and mix well.
- Pour the mixture into the skillet and cook until the bottom sets, about 4 to 5 minutes.
- Once the bottom sets transfer to the oven and bake 4 to 5 minutes.
- To serve remove from the oven and transfer to a plate. Cut into 4 wedges.
- Serve topped with fresh tomatoes and scallions.
Last Step:
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Easy & delicious!
So easy to make and really delicious! Will definitely be making this again.
Great recipe, was unprepared and had no idea what to cook tonight. Needed something fast and easy. Saw several to choose from here and will be back for more. Five stars. Thanks so much
Just made this this morning 1/3/26. It is delicious. Not sure what took me so long but it is now a recipe I love.
P.S. just received the email showing the weekly menu and it’s on it 😊.
I have always made frittata as a go-to quick reheat breakfast but THIS recipe is so much lighter but just as delicious saving me calories! Thanks I love your ideas.
I am confused. Several comments refer to not using frozen spinach. The recipe ingredients do not list frozen spinach. How can I sub frozen for fresh?
You can use frozen if you prefer!
i made this one for the first time for a meal-prep week. I’ve made the sausage one before, but was looking for lighter, this was ABSOLUTELY fabulous! delish, light, easy. Will make a gain and again!
So happy you loved it!
Great for breakfast or a quick week night dinner.
Great for breakfast or a quick week night dinner. Comes together quick
The frittata doesn’t need flipping its baked in the oven and firms up.
Loved this simple to make recipe, both my husband and I thought it was delicious and full of flavour. I didn’t feel it needed to be flipped after coming out of oven
Perfect
So good! I added cherry tomatoes to the mix before baking it.
Great!
I have not made this yet. The directions do not say to flip the frittata however I see many comments about flipping it. Is that part missing?
It looks like there have been a number of people who didn’t do the flip method, which I also don’t find written anywhere, so I think they’re putting it under the broiler for a more crisp top? Mine has come out fine without flipping and I also enjoy using a muffin pan for a variation. Then if I want to toss a few extra or different ingredients into some, like garlic or change up the cheese, I can! Hope this helps!
This turned out great! Will definitely make again.
What is a good sub for feta? I love every cheese but not Feta.
Any type of cheese that has a similar moisture content or make up. So if you enjoy blue cheese you could try that or even a brick of gouda broken into small chunks, etc. Whatever your taste buds enjoy. You also want to think about how much oil it will produce when melting/cooking so you don’t end up with pockets of grease. I hope this was somewhat helpful!
Husband and I both lived this recipe! I made it with whole eggs that I increased to 12 along with increasing the other ingredients and used a 12” pan. Very good and simple to make.
Wow! This was so delicious. I didn’t realize the combination of these ingredients would be so tasty. I used whole 5 whole eggs, chopped fresh baby spinach/chard/kale and baked at 350 in a well-oiled pie dish. Thank you!
I love this frittata! It’s very simple to make, full of veggies, and it’s tasty! I cut it into four pieces and freeze individually in ziploc bags. Then I thaw overnight in the fridge (preferred) or just heat from freezer. I like to put some salsa on top when I eat it 🙂
Gemma Maxwell said she used the broiler for cooking the top rather than flipping, and I used this method as well – worked GREAT!
Great!
I made this today for myself for breakfast. I will have the leftovers tomorrow. I used four whole eggs and added a little bit of water. I used fresh torn spinach (didn’t measure it). I also put in fresh diced tomatoes, feta, and some mozzarella. I used some cooking spray as well and it flipped just fine. I sprinkled some cilantro and extra feta on top once it was cooked. Super tasty!!
I loved this frittata. My 15 year old ate the entire thing.
Half of the Frittata ended up all over the floor when I flipped it… salvaged what I could and it became a scramble. Anything I could have done differently?
I ended up broiling the top to finish cooking it rather than trying to flip it. Turned out great.
I didn’t have frozen spinach so I used a 10 ounce bag of fresh spinach. (Forgot to make sure it was triple-washed–argh! It wasn’t and my husband got some dirt.) To get the water out of the spinach, I warmed it gently in a large, heavy covered pot, then squeezed the water out. Also, when most of the frittata had set in the pan, I spriinkled the Parmigiano-Reggiano on top, and put it under a broiler for 4-5 minutes, watching carefully so as not to burn it.
Has anyone tried freezing this?
It should freeze great tightly wrapped.
Made this last night and it was delicious! Way easier than I thought it would be, too! I am researching more fritattas I can make LOL. This is perfect to take for lunches, it packs nicely and looks pretty fancy too 🙂 I made it in my cast iron skillet and it came out perfectly! I sprayed a little cooking spray before pouring the eggs in and I had no problems with sticking.
This was amazing for how little calories it had and endlessly cystomizable. Thanks Gina!
I don’t mind using the whole egg. How many would I use if using all the egg?
My guess is about 6. That’s what most of the quiche recipes call for. However, I don’t know if the consistency will be the same.
8 total
Made this for my hubby & I. I made a full egg version for him (8 eggs + a splash of egg whites) & the lighter recipe version for me. It was a little hard to flip the frittatas using a plate. The frittata was largely liquid on top so it tends to make a mess unless you do it perfectly. Since I was making two, I tried a different method when cooking my version by cooking in the pan for 5 minutes & then put it in the oven on a broil for a few minutes to set the top. PERFECT! Now we'll have leftovers all week 🙂 Delicious recipe!
Ah, I'll try this next time, mine came out messy as well. I came here to ask Gina how she made hers so perfect looking.
It was delicious though, Gina! Now I've made this recipe, your broccoli and cheese stuffed chicken, and your Czech crepes with berries and cream. Every one absolutely delicious.
Great tip, I used this method and it worked great! Thanks!!
Made this for brunch today and followed the recipe exactly. It was delicious!
adding this to my xmas brunch line up but going to bake them in muffin cups. for easy self serve. and Im serving your pumpkin oatmeal cookies. (Gluten free for us) thanks!
I made this yesterday, having never made any kind of frittata before. It's not hard to make and ridiculously good. I am always looking for healthy things to bring to work (so I don't end up buying a tuna melt or something), and this is a perfect make-ahead meal. Gina, you are my hero. Thanks so much!
I just made this yesterday for brunch and am enjoying the leftover for breakfast today! Thanks so much for your great recipes! I made this with fresh spinach and didn't do the flip method – i just popped my skillet in the oven after a couple minutes on the stove, and it turned out great!
She probably has us invert it because she says to use a non-stick pan… most of which can't go into the oven to finish. I'm trying it right now in a skillet that can finish in the oven. Fingers crossed!
If I want to use egg whites instead from the carton how many cups would it be?
I wish I would have read all the reviews before attempting this because I just created a giant mess all over my stovetop like some of the previous commenters. Next time I will try it in the oven. 🙁
Ok, I think I cracked the code on this. After making it twice and both times having it make a disaster at the flipping stage (first time it was editor, secondit was not) it tried again today and was successful. First, it worked much better using real egg whites from real eggs, versus using the carton of refrigerated egg whites. Those are too watery. Second, after about eight minutes on the stovetop I popped it into 350 degre oven for about 15 minutes and it came out perfect! The top didn't brown so if you want it to look crusty you could flip it and brown the top or just flip it before serving it. It is really a delicious recipe and definitely worth trying!
McKay
Okay Gina, I'm still swooning from your Chicken and White Bean Enchiladas with Creamy Salsa Verde…(yum, yum, yum!!!) from two nights ago. Now, this yummy frittata that I have all the ingredients on hand…thank you Gina. You completely ROCK! Lunch is on!!!
Okay, I did something wrong. The bottom set beautifully, and I double checked to see that you HAVE TO invert this. So I did, and it made a colossal mess. Runny egg and spinach ended up on my hot burner. You can imagine the smell. I feel like it would have been overcooked if I had waited for the top to set, which I don't think it will on the stove. Has anyone tried finishing this in the oven? I'm sure it will end up delicious but if it makes this big a mess I'm not sure I will attempt it again.
Could I use ricotta instead of feta? Would it be good do you think?
Gina – Why do you invert this frittata? Some of your other frittata recipes call for putting the frittata in the over after the edges set. Is there a reason? I'm cooking this frittata now and thinking I'll just put in the oven because I'm used to cooking frittatas that way. And I'm a little nervous about inverting 😉
Thanks!
PS Your website is amazing!
Looks great!
If you live near a Trader Joes – they have outstanding light feta. It is only 40 calories and ounce and tastes fantastic.
I love when nasty weather locks you indoors, and you find you have all the ingredients to whip up a quick, delicious lunch 🙂
I used a bit fresh baby spinach (definitely not 10 oz) in place of the frozen, and it came out great. Thanks Gina!
Yes you do have to, the directions say to invert it so it cooks on both sides.
Love your site!
Question: Do you have to invert this frittata? I know in your other frittata recipes you just stick the whole skillet in the oven without the flipping. Is there a reason this frittata should be flipped?
The points and calories are just and added bonus 🙂
Awesome site!! I don't do WW either, but who cares….your recipes look amazing! Your site is so organized and you take great pics! Thanks!! I plan on visiting often!
amazing! i used frozen brussel sprouts and put them in a food processor – instead of spinach. it was delicious! thank you!
I made this and it was delicious! Thanks for the recipe. I posted about it on my blog. Come check it out!
http://foodjunkiefromtexas.blogspot.com/2010/06/spinach-and-feta-fritatta.html
Making this tonight, and will wing amount of spinach. For next time, though, what size package do you use? By the way, I've been making recipes off your site now for a while, and have been so pleased at how yummy everything is! The fact that you figure out the ww points, etc., is such a big help!
That's wonderful! It's nice to see even those of you not following points are visiting.
Hi Gina,
I stumbled upon your site as I was looking for a lighter cream cheese recipe. I LOVE this site, and all the wonderful ideas for lighter recipes. I don't do weight watchers, but I have lost 40 pounds just eating healthy foods and exercing. This site really helps me out. Thanks:)
What is the portion for this? Do I cut into quarters? Thanks
I’m sure fresh spinach was great!
This was delish! I used fresh spinach instead of frozen, but it came out fantastic. Hubby even liked it =)
I love this with reduced fat swiss cheese too!
I tried this tonight, but swapped out the feta for 2 oz. reduced fat cottage cheese and added 1/2 c cherry tomatoes..it was soooo goood!
Rico!!! Very good, losing weight can be very pleasant using your recipes, thanks a lot!
That sounds really good! I might have to make that this week.. maybe tomorrow.
Oh goodness when is dinner? That looks so darn good Gina. Thank you!