Spinach Feta Frittata is perfect on those nights when you want to feel kitchen accomplished with minimal effort. Just right for eating well with ease. It’s fast, familiar, and fun. So maybe not peak excitement, but watching a big pile of spinach wilt in the pan is low key rewarding.
Spinach Feta Frittata is a great way to use up the spinach I purchased aspirationally trying to live that salad lifestyle. Spinach is the star in this frittata, but there’s room for some onions and mushrooms, both pantry staples in my kitchen. Plus, I try to cram as many vegetables as possible into a dish.
Egg cookery is not glamorous, but it feels primal, a staple food across cultures through time. In that sense, there’s a feeling of ritual in making a frittata, going from a mess of beaten eggs to a beautiful baked omelet.
Making a traditional folded omelet requires a bit of technique, and mine is middling. When I wake up craving an omelet, the result is sometimes less than picture perfect. With a frittata, there’s no worry about the optimal method. Spinach Feta Frittata has an easy elegance, a tidy presentation is nearly guaranteed.
I like the stovetop-to-oven method for the convenience. All the work, prepping the veg and beating the eggs, is front loaded. The frittata finishes hands-free in the oven, so you get a moment of downtime.
I take advantage of the hot oven to roast some potatoes for a hearty side dish. A wedge of frittata alongside a pile of potatoes calls for a splash of hot sauce and/or a squirt of ketchup.
Whether it’s the main course for dinner or part of a brunch spread, Spinach Feta Frittata is quick and easy. And it’s a good way to use up any fresh spinach you might have in the fridge.
More Please?
Because a frittata is an omelet of sorts, I can’t help but recall “An Omelette and a Glass of Wine,” a collection of essays by British writer Elizabeth David published in 1984. After defending the French way of pairing of egg dishes with wine, she describes “the almost primitive and elemental meal evoked by the words: ‘Let’s just have an omelette and a glass of wine.’”
Whether or not I pour a glass with my frittata, I appreciate the sentiment of simple satisfaction in the mundane. With a modest dish of baked eggs, I can enjoy the laid back comforts of home. Or indulge in a bit of armchair wanderlust imagining lunch in a faraway cafe.
Spinach Feta Frittata
EQUIPMENT
- 10 inch oven safe skillet
Ingredients
- 7 large eggs
- 2 Tablespoons half-and-half
- 1 Tablespoon olive oil
- ¼ cup diced onion
- 8 ounce can mushroom pieces drained
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 4 cups fresh spinach leaves stemmed, washed, whole or chopped as desired
- black pepper to taste
- 1/3 cup feta cheese crumbles
Instructions
- Preheat oven to 400 degrees F.
- Crack eggs into a bowl, add half-and-half and a small pinch of salt, beat well and set aside.
- Add olive oil to a 10-inch oven safe skillet over low heat on the stove top. Sauté onions in skillet for about 3 minutes until translucent.
- Add mushrooms, raise heat a bit, sauté about 5 – 6 minutes until mushrooms start to brown in spots.
- Stir in dried oregano and salt.
- Add spinach to the skillet, lower heat a bit, and cook for 2 – 3 minutes, stirring frequently, until wilted.
- Pour the beaten egg mixture into the skillet over the vegetables. Give the skillet a gentle shake or use a spatula to evenly distribute the ingredients.
- Sprinkle the crumbled feta evenly over the eggs. Cook over low heat for 1 – 2 minutes.
- Move the skillet to the oven. Cook for about 10 minutes until the eggs are set and there’s no jiggle.
- Allow the frittata to rest about 5 minutes. Slice and serve.
Notes
- This frittata is sized for a 10 inch pan. Using a larger pan (without increasing the number of eggs) would result in a thinner frittata and would likely require less cook time.
- Be sure to use an oven safe skillet that can go from stovetop to oven.
- For a hearty side dish, I might take advantage of the hot oven to make roasted potatoes, starting the potatoes ahead of the frittata so both are done about the same time. Dicing the potatoes small helps to speed up the cook time.
- I like to serve the frittata with ketchup or hot sauce. For a fancy brunch, some tzatziki might be nice.
