Easy Spinach & Feta Frittata


Easy Spinach & Feta Frittata

When it comes to a super satisfying, healthy weeknight dinner, this simple frittata is as easy as it gets. Just mix three ingredients together. Pop them in the oven. Set the timer and dinner is done. Greens, protein and cheese all in the one tasty package.

I’ve been rekindling my love of frozen spinach of late. It’s just so easy to prepare and love that if I have a pack in the freezer, I know there’s a good serve of greens for me if I ever run out of fresh stuff.

enough for: 2
takes: 30 minutes

6 eggs
250g (9oz) frozen spinach, defrosted & squeezed dry
200g (8oz) feta, crumbled
chilli oil, to serve (optional)

1. Preheat your oven to 180C (350F). Grease a 20cm (8in) oven proof frying pan or springform pan. Mix eggs, spinach and feta in a medium bowl until just combined and pour into your prepared pan. No need to season as the feta adds plenty of salt.

2. Bake for 15-20 minutes or until frittata is puffy and just cooked through.

3. Divide between two plates and drizzle with chilli oil (if using).

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WINE MATCH: A crisp dry white like a Sauvignon Blanc or Riesling.

Variations & Substitutions

short on time / too hot for the oven – cook the frittata on the stove top on a medium high heat. When almost cooked, slide onto a plate then toss and pop back in the pan top side down for the other side to set.

less green – replace spinach with cooked pasta, cooked chickpeas or roast veggies like sweet potato, eggplant, capsicum (bell peppers) or zucchini.

different cheese – I love the saltiness of feta with the spinach, however most cheese will work here. Ricotta, cheddar, goats cheese, gruyere, parmesan or even blue. Or try a mixture of cheese.

dairy-free – replace feta with cooked chickpeas, bacon, canned tuna, canned sardines or pasta. Or sprinkle with nuts like pinenuts or sliced almonds.

egg-free – sorry! Even I can’t think of an alternative here.

extra flavourings – soften an onion first, add the zest or a lemon (or 1/2 chopped preserved lemon).

no chilli oil – you can just leave it out or add some chopped fresh or dried chilli in with the eggs. Pesto will also work as a flavour boost. Or your favourite hot sauce.

smaller serve – this is quite generous. Consider reducing the eggs to 4 if you’re not super hungry.

carb lovers – serve with buttered bread or toss in some cooked pasta or potato.

fresh greens – use any cooked greens like spinach, kale, collards or chard. Just wilt down and chop before adding to the egg and feta. If your greens are still warm, it may cook quicker so check after 10 minutes.

Video Recipe

Watch the Video Version of the Recipe.

Prepare Ahead

Best when freshly made. Although I’ve been eating the leftovers from my photo shoot cold from the fridge and they’ve been lovely on a Summers day. Leftovers make a lovely sandwich filling.

More Frittata Ideas

+ 3 Easy Steps to Make a Frittata

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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  • Honestly… first time here. I had to look “twice” at this recipe as it seems so simple yet looks so ***** nice!

    Been on a mission since just after christmas to get healthier and have been hunting out recipes that appeal (many recipes have stuff in I’m not keen on.

    As for bread we’re going to get a tiger bread baguette with butter on – it’s to die for.. probably not the most halthy but certainly delicious :)
    Thanks for this, and the video is fab!

  • I never thought about making a frittata just in the oven… I always start on the stove top until the bottom is just cooked and then finish in the oven … will have to give the all oven approach a try – certainly simpler. Great ideas for filling. Thanks.

    • I love the all oven approach Miriam…
      but if I’m using onion or something else that needs cooking first I start on the stove like you

  • I use the microwave for egg dishes. Works quite well and uses 1/3 the time. Since these gadgets have different power levels, it’s best to experiment with individual scrambled eggs first so you know what yours will do.

    I cook eggs at 50%, just to be on the safe side.

    Any custard ( i.e., pumpkin pie or cheesecake) works well in the microwave. With a restrictive diet (no grains or flour), this is a good hack for us diabetics.

  • I made this for dinner last night with an onion and preserved lemon as suggested. It was so fast and easy and most of all delicious! My partner loved it too so we will definitely be making this one again.

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