Spinach Frittata (Easy, Healthy & Protein-Packed)
This Spinach Frittata Recipe is one of those simple, reliable recipes you can make for breakfast, brunch, or an easy dinner.
It’s packed with protein, loaded with greens, and finished with feta and fresh herbs for a savory, satisfying bite. It’s the kind of recipe that feels special but still fits into real life.
And to be honest, out of my 12 ways to cook eggs, a frittata is absolutely one of my favorites.
If you’re trying to eat more eggs without getting bored, a frittata is one of the easiest ways to do it. It’s flexible, fast, and a great way to use what you already have in the fridge.
Why You’ll Love This Oven Frittata Recipe
- High in protein without feeling heavy
- Naturally gluten-free
- Keeps well for easy meal prep
- Easy to customize with what you have
- Just as good for breakfast or brunch as it is for dinner
What Is a Frittata?
A frittata is like a crustless quiche. The fillings are mixed directly into the eggs and cooked partly on the stovetop, then finished in the oven. Here’s the difference between a frittata and similar egg dishes:
- Omelet: fillings are folded into cooked eggs
- Frittata: fillings are mixed into the eggs before cooking
- Quiche: similar to a frittata, but baked in a crust
Key Ingredients
- Eggs: The star of a frittata! The protein-rich base that holds everything together.
- Spinach: Adds vitamins, minerals, and a pop of color. Fresh or thawed frozen both work. If using frozen spinach, squeeze out the excess moisture.
- Onion & Garlic: Build the flavor base.
- Feta Cheese: Adds a salty, creamy bite. Goat cheese also works. Omit for dairy-free.
- Fresh Herbs: Chives and dill add brightness and depth.
How to Make a Spinach Frittata
- Preheat oven to 350°F (175°C).
- Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add onion and garlic and cook 4–5 minutes until softened. Add spinach and cook until wilted.
- In a bowl, whisk eggs, milk, herbs, salt, and pepper. Pour into the skillet, gently stir, and sprinkle cheese on top.
- Cook on the stovetop until the edges begin to set, about 5–7 minutes.
- Transfer to the oven and bake 15–18 minutes, until set and lightly golden. A toothpick inserted in the center should come out clean.
Easy Frittata Add-Ins
- Mushrooms
- Asparagus
- Sun-dried tomatoes
- Fresh tomatoes
- Artichoke hearts
- Red pepper
- Parsley or scallions
What to Serve with Frittata
- Mixed green salad with balsamic dressing
- Roasted potatoes or home fries
- Toast, bagel, or English muffin
Pan Tips
Use an oven-safe skillet, like cast iron or stainless steel. If you don’t have one, transfer everything to a greased baking dish and bake 5–10 minutes longer.
Recipe Notes
- To make this recipe dairy-free, use a non-dairy milk and skip the cheese.
- Store leftovers in the fridge for up to 3 days.
- This frittata tastes great warm or at room temperature.
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Description
This Spinach Frittata is one of those simple, reliable recipes you can make for breakfast, brunch, or even an easy dinner. It’s packed with protein, loaded with greens, and finished with feta and fresh herbs for a savory, satisfying bite.
If you’re trying to eat more eggs without getting bored, a frittata is one of the best ways to do it. It’s flexible, fast, and a great way to use what you already have in the fridge.
- Preheat oven to 350°F (175°C). Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add onion and garlic and cook 4–5 minutes until softened. Add spinach and cook until wilted.
- In a bowl, whisk eggs, milk, herbs, salt, and pepper. Pour into the skillet, gently stir, and sprinkle cheese on top.
- Cook on the stovetop until the edges begin to set, about 5–7 minutes.
- Transfer to the oven and bake 15–18 minutes, until set and lightly golden. Slice and serve.
Notes
Dairy-free: use non-dairy milk and skip the cheese.
No oven-safe pan? Transfer everything to a greased baking dish and bake 5–10 minutes longer.
Frozen spinach: thaw and squeeze out excess liquid before using.
