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Spinach Feta Frittata

Spinach Feta Frittata is perfect when you want to feel accomplished with minimal effort. This frittata is full of spinach, but there’s room for onions and mushrooms. The stovetop-to-oven method offers convenience. The frittata finishes in the oven, without the precision required to cook an omelet on the stovetop. I take advantage of the hot oven to roast some potatoes for a hearty side dish.
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Author Margie
Prep Time 10 minutes
Total Time 25 minutes
Servings 4

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

  1. 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. 
  2. Be sure to use an oven safe skillet that can go from stovetop to oven.
  3. 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. 
  4. I like to serve the frittata with ketchup or hot sauce. For a fancy brunch, some tzatziki might be nice.