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 Frittata, Mushroom 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:
- Asparagus and Swiss Cheese Frittata
- Tomato and Zucchini Frittata
- Turkey and Sweet Potato Frittata
- Bell Pepper and Potato Frittata
Spinach Feta Frittata
- 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
- 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.
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55 comments on “Spinach Feta Frittata”
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!
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 😉
PS Your website is amazing!
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!
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.
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!