Spinach feta frittata
An oven-finished egg dish with spinach and feta for a simple dinner.
Serving illustration.
An oven-finished egg dish with spinach and feta for a simple dinner. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Use a skillet small enough to give the eggs some depth. A very wide pan produces a thinner dish and changes the baking time.
Cook spinach moisture off before adding eggs. Feta is salty, so this version does not add measured salt to the egg mixture.
Before you start
The base makes two portions. If the skillet is not oven-safe, choose a different recipe rather than transferring it by an untested timing.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
For this egg dish, check the center reaches 160°F (71°C). The center should be set, without liquid egg.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Spinach feta frittata
Prep and cooking times are estimates.
Ingredients
How to make it
- Heat oven and whiskHeat oven to 375°F (190°C). Whisk eggs, milk and pepper in a bowl. Check that your skillet and its handle are oven-safe.
- Cook vegetablesHeat oil in a small oven-safe skillet over medium-low heat. Soften onion, then add spinach and stir until wilted. Let excess moisture evaporate.
- Add eggsPour the egg mixture over the vegetables and distribute feta evenly. Cook on the stove briefly until the outer edge begins to set.
- BakeMove the skillet to the oven using oven mitts. Bake until the center is set and reaches 160°F (71°C), checking after about 10 minutes. Timing depends on skillet size.
- Rest and sliceRemove with oven mitts and set on a heat-safe surface. Let stand briefly, then cut into wedges. Remember the skillet handle remains hot after it leaves the oven.
Make it work for you
Use a skillet small enough to give the eggs some depth. A very wide pan produces a thinner dish and changes the baking time. Cook spinach moisture off before adding eggs. Feta is salty, so this version does not add measured salt to the egg mixture.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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