Spinach Feta Frittata

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Spinach, scallions, feta and eggs make a fabulous, light breakfast frittata or for a low carb lunch serve this frittata with a Greek salad on the side.

Spinach, scallions, feta and eggs make a fabulous, light breakfast frittata or for a low carb lunch serve this frittata with a Greek salad on the side.Spinach Feta Frittata

Other frittata recipes I love are Light Swiss Chard FrittataMushroom Shallot Frittata and Caramelized Onion, Zucchini and Red Pepper Frittata.

To make this low fat frittata I’ve replaced most of the eggs with egg whites. For convenience I usually buy Trader Joe’s cage free liquid egg whites, but you can use Egg Beaters or separate them yourself if you prefer. When buying parmesan cheese, I like to buy Parmigiano-Reggiano, it has a sharp, strong-flavored, nutty taste. Inferior versions of parmesan can have a bitter taste.

More Frittata Recipes You Might Enjoy:

Spinach, scallions, feta and eggs make a fabulous, light breakfast frittata or for a low carb lunch serve this frittata with a Greek salad on the side.
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4.58 from 7 votes
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Spinach Feta Frittata

141 Cals 15.2 Protein 5.5 Carbs 6.8 Fats
Total Time: 25 mins
Yield: 4 servings
COURSE: Breakfast, Brunch, Lunch
CUISINE: American
Spinach, scallions, feta and eggs make a fabulous, light breakfast frittata or for a low carb lunch serve this frittata with a Greek salad on the side.

Ingredients

  • 2 whole eggs
  • 8 large egg whites
  • 1 tsp olive oil
  • 1/2 red onion, finely chopped
  • 3 scallions, chopped
  • 10 oz frozen chopped spinach, thawed
  • 2 oz crumbled feta
  • 2 tbsp Parmigiano-Reggiano, grated
  • salt and freshly ground pepper

Instructions

  • Squeeze all water from spinach.
  • In a 9 inch non-stick sauté pan, 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.
  • Add salt, pepper, cheeses and spinach and mix well.
  • Pour the mixture into the skillet and cook until the bottom sets, about 5 minutes.
  • Hold a large plate over the pan and invert the frittata onto the plate, then slide it back into the pan.
  • Cook about 5 minutes longer. Serve hot.

Nutrition

Serving: 1/4 of frittata, Calories: 141kcal, Carbohydrates: 5.5g, Protein: 15.2g, Fat: 6.8g, Saturated Fat: 3g, Cholesterol: 105mg, Sodium: 340mg, Fiber: 2.2g, Sugar: 0.3g
WW Points Plus: 4
Keywords: breakfast frittata, frittata recipe, healthy frittata, spinach feta frittata, spinach frittata

 

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52 comments

  1. If you use fresh spinach, do you cook it first ?

  2. 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!

  3. 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!!

  4. I loved this frittata. The inverting was a failure for me. I changed pans and added non stick Spray and recovered it! My 15 year old ate the entire thing. 

  5. 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?

  6. 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.

  7. Has anyone tried freezing this?