Spinach Frittata (Recipe)

Nov 12, 2023

Spinach Frittata (Recipe)


✅ 1 tablespoon Extra Virgin Olive Oil (I use Kasandrinos)

✅ 8 eggs

✅ 8 egg whites* (1 cup)

✅ 3 tablespoons organic 2% milk, or any milk you prefer

✅ 1 shallot, peeled and sliced into thin rings

✅ 1 cup baby bell peppers, thinly sliced into rings
✅ 5 ounces baby spinach, roughly chopped

✅ 3 ounces feta cheese, crumbled

✅ salt and pepper to taste


1️⃣ Pre-heat the oven to 400ºF.

2️⃣ In a large bowl, combine eggs, egg whites, milk, and a pinch of salt. Whisk and set aside.

3️⃣ Heat a 12-inch cast-iron pan or sauté pan over a medium high heat. Add Extra virgin olive oil.

4️⃣ Once the evoo oil has melted, stir in the sliced shallot and sliced peppers. Season with a bit of salt and pepper. Cook for five minutes or until fragrant.

5️⃣ Add in chopped spinach. Stir together and cook until the spinach is just wilted.

6️⃣ Give the egg mixture one last whisk and pour into the pan, covering the veggies. Sprinkle crumbled feta cheese over the top of the frittata.

7️⃣ Place in the oven and cook for 10-12 minutes or until the frittata is cooked through. You may notice your frittata puff up in the oven (that's from the air the gets whisked into the eggs) it will deflate as it cools.

8️⃣ Once the frittata is cool enough to handle, slice and serve.



  • If you prefer, you can omit the egg whites and use 12 whole eggs for this recipe.
  • I always look for my feta in block form (instead of pre-crumbled). This is a great way to know you are getting good quality feta with no anti-caking agents.
  • This is a very flexible recipe, feel free to swap in other seasonal veggies, leftovers from the fridge, or whatever sounds good to you!
  • I love making frittatas in my cast iron skillet but any large sauté pan that is oven-proof will work.

Servings : 4
Ready in :  25 Minutes
Course : Dinner, Lunch, Main Dish, Breakfast
Recipe Type : Italian, Mediterranean
Calories: 244kcal

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