Spinach & Feta Frittata

Name: Spinach & Feta Frittata
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Ingredients: 4 Egg, whole; 100 g Spinach, washed; 80 g Feta, crumbled; 60 g Onion, diced; 1 tbsp Olive oil; ⅓ tsp Salt; ¼ tsp Black pepper, ground

Spinach & Feta Frittata · ready in 26 min · 2 servings · 337 kcal per serving · easy · 7 ingredients

A simple baked frittata brings Italian egg technique together with salty feta and tender spinach, perfect warm or cold for breakfast meal prep.

Prep: 8 min
Cook: 18 min
Total: 26 min
Serves: 2
kcal: 337
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian Gluten-free Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

4Egg, whole
100 gSpinach, washed
80 gFeta, crumbled
60 gOnion, diced
1 tbspOlive oil
⅓ tspSalt
¼ tspBlack pepper, ground

Equipment

oven, stovetop, measuring spoon, oven safe skillet, mixing bowl, whisk, spatula, knife, cutting board, oven mitt, serving plate

Instructions

Mise En Place
Gather measured eggs, spinach, feta, onion, olive oil, salt, and black pepper, plus an oven safe skillet, bowl, whisk, spatula, and knife. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Heat Pan
Heat the oven to 204°C / 400°F, then warm olive oil in the skillet over medium heat until it looks glossy. · 3 min
What to look for: The oil shimmers lightly across the pan surface.
Soften Onion
Add onion and cook, stirring often, until softened and lightly translucent, about 3 minutes. · 3 min
What to look for: The onion looks glossy and pale with no raw bite.
Wilt Spinach
Add spinach and cook until wilted and most surface moisture has evaporated, so the frittata will set cleanly. · 2 min
What to look for: The spinach is dark green and the pan is not watery.
Whisk Eggs
Whisk eggs with salt and black pepper in the bowl until the yolks and whites are fully blended. · 2 min
What to look for: The egg mixture is even yellow with no visible streaks.
Add Feta
Fold crumbled feta into the eggs, then pour the mixture over the spinach and onion in an even layer. · 1 min
What to look for: Feta pieces are scattered evenly through the eggs.
Set Edges
Cook on the stovetop until the edges look set and the center remains loose, about 2 minutes. · 2 min
What to look for: The outer rim is firm while the middle still jiggles.
Bake Frittata
Bake the skillet until the top is puffed, the center is just set, and a knife inserted near the center comes out moist but clean. · 8 min
When it is done: Center reaches 71°C / 160°F and no liquid egg pools when the skillet is gently tilted.
Serve Frittata
Serve the frittata after 3 minutes of resting, sliced into 2 wedges, warm or cooled for meal prep. · 3 min
What to look for: Slices hold their shape and show green spinach and white feta throughout.

Nutrition (per serving)

kcal	337
Protein	20 g
Carbohydrates	7 g
of which sugars	4 g
Fat	25 g
of which saturated	10 g
Fibre	2 g
Sodium	944 mg

Nutri-ScoreC

Allergens

Contains: eggs, milk

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat covered until hot throughout and the center reaches 74°C / 165°F, or enjoy cold from the fridge.

Ingredient substitutions

Olive oil

Butter: Butter gives a rounder dairy flavor and browns a little faster.