Best 9 Greek Frittata With Feta And Spinach Recipes

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Greek frittata with feta and spinach is a delightful dish that combines the flavors of the Mediterranean into a savory and satisfying meal. This delectable dish is perfect for breakfast, lunch, or dinner, and is packed with protein, vitamins, and minerals. With its vibrant colors and creamy texture, Greek frittata is sure to impress your taste buds and leave you wanting more.

Here are our top 9 tried and tested recipes!

FETA AND SPINACH FRITTATA RECIPE



Feta and Spinach Frittata Recipe image

Provided by Suzy Karadsheh

Categories     Breakfast

Time 22m

Number Of Ingredients 16

8 eggs
1/4 cup milk
1 tsp dried oregano
1/2 tsp dill weed
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp baking powder (optional)
pinch salt
6 oz frozen chopped spinach, thawed and completely drained (wring any water out of spinach)
1/2 cup finely chopped yellow onion
1 cup chopped fresh parsley
3 tbsp chopped fresh mint leaves
3 garlic cloves, minced
3 to 4 oz crumbled feta cheese
Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
3-ingredient Mediterranean salad Recipe

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl, whisk together eggs, spices, baking powder, and pinch of salt.
  • Add spinach and all remaining ingredients to the egg mixture. Mix well to combine.
  • In a 12-inch cast iron skillet (or oven-safe skillet), heat 2 tbsp olive oil until shimmering but not smoking. Pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook on medium-high heat for about 4 minutes or so allowing the bottom of the eggs to settle. Transfer to heated oven to finish cooking (bake for 8 minutes or until eggs are cooked through and the top is firm and no longer runny.)
  • Serve with 3-Ingredient Mediterranean Salad. Enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 152 calories, Sugar 1.5 g, Sodium 347.7 mg, Fat 10.7 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 4.9 g, Fiber 1.7 g, Protein 9.8 g, Cholesterol 195.6 mg

SPINACH-FETA FRITTATA



Spinach-Feta Frittata image

This spinach and feta frittata is great for breakfast or lunch. I love it with cherry tomatoes, but fresh melon and other fruit would also be delicious with it.

Provided by Bibi

Time 40m

Yield 6

Number Of Ingredients 10

1 tablespoon unsalted butter
½ cup chopped onion
1 cup Potato, red, flesh, cooked, baked
½ (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
1 (4 ounce) container crumbled feta cheese
6 large eggs, lightly beaten
¼ cup heavy cream
½ teaspoon smoked sweet paprika
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
  • Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
  • Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 8.2 g, Cholesterol 221.4 mg, Fat 14.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.9 g, Sodium 497.2 mg, Sugar 2.2 g

GREEK FRITTATA WITH SPINACH AND FETA



Greek Frittata with Spinach and Feta image

Simple and delicious vegetarian, gluten free option for breakfast, lunch or dinner. Just 4 Weight Watchers SmartPoints per serving.

Provided by Martha McKinnon | Simple Nourished Living

Categories     Breakfast     Brunch     Lunch

Time 35m

Number Of Ingredients 9

2 cups fat-free egg whites (such as Egg Beaters)
2/3 cup crumbled feta cheese
2 tablespoons fresh dill (or 1 teaspoon dried dill or Italian seasoning)
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 medium onion, diced (about 1 cup)
5 ounces baby spinach
1/2 cup diced drained water-packed roasted red bell pepper
2 plum tomatoes, seeded and diced

Steps:

  • Preheat your oven to 350F degrees. In a medium bowl, whisk together the egg substitute, feta cheese, dill, said and black pepper. Set the bowl aside.
  • Spray a large (10-inch) ovenproof skillet with nonstick spray and set it over medium-high heat. When the pan is hot add the onion, and cook, stirring often until it has softened, about 6 minutes or so.
  • Add the spinach, a handful at a time, stirring and tossing it around in the pan until wilted. Add the roasted pepper and tomatoes, and cook, stirring occasionally, for about 1 minute more.
  • Pour the egg mixture into the skillet and cook until the bottom begins to set, about 5 minutes.
  • Transfer the skillet to the preheated oven and bake until the center is set, 15 to 20 minutes. Remove from the oven and cut into 4 even wedges.
  • Serve hot, warm or at room temperature.

Nutrition Facts : ServingSize 1 /4th recipe, Calories 170 kcal, Carbohydrate 14 g, Protein 18 g, Fat 6 g, Fiber 1 g

GREEK FRITTATA WITH FETA AND SPINACH



Greek Frittata with Feta and Spinach image

This frittata calls for fresh vegetables and a Greek cheese called Kasseri. It has a unique, unmistakable taste, so substitutes are not recommended.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 8

Number Of Ingredients 10

1 tablespoon butter
2 cloves garlic, minced
3 ½ cups roughly chopped spinach, or to taste
6 ounces roasted red peppers, cut into thin strips
2 ounces grated Kasseri cheese
1 tablespoon Greek seasoning (such as Cavender's®)
6 large eggs large eggs
¼ cup prepared garlic hummus
¼ cup table cream
2 ounces crumbled feta cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
  • Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
  • Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.

Nutrition Facts : Calories 474 calories, Carbohydrate 16.8 g, Cholesterol 162.1 mg, Fat 20.9 g, Fiber 11.2 g, Protein 10.5 g, SaturatedFat 7.1 g, Sodium 486.4 mg, Sugar 5.8 g

GREEK FRITTATA WITH SPINACH, OREGANO AND FETA CHEESE



Greek Frittata With Spinach, Oregano and Feta Cheese image

Make and share this Greek Frittata With Spinach, Oregano and Feta Cheese recipe from Food.com.

Provided by MilanzMom

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

8 large eggs
1 cup finely crumbled feta cheese
2 teaspoons chopped fresh oregano
salt
fresh ground black pepper
4 teaspoons olive oil
1/2 cup chopped onion
2 cups spinach, washed, tough stems removed

Steps:

  • Heat 2 teaspoons of olive oil in a skillet over medium-high heat.
  • Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set aside.
  • Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.
  • In an 8" or 10" ovenproof skillet, heat 2 teaspoons of olive oil over medium heat.
  • Add the onion and cook until soft and translucent, about 5 minutes.
  • Add the spinach and turn the heat to low.
  • Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat the broiler.
  • Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.

Nutrition Facts : Calories 200.3, Fat 15.1, SaturatedFat 6.2, Cholesterol 304.2, Sodium 380.8, Carbohydrate 3.6, Fiber 0.7, Sugar 2.2, Protein 12.4

SPINACH AND FETA FRITTATA



Spinach and Feta Frittata image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 red bell pepper
4 tablespoons extra-virgin olive oil
1 bunch scallions, sliced
1 5 -ounce package baby spinach
Kosher salt and freshly ground pepper
8 large eggs
4 tablespoons whole-wheat breadcrumbs
1/2 cup crumbled feta cheese

Steps:

  • Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
  • While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.

GREEK FRITTATA WITH DILL-FETA SALAD



Greek Frittata with Dill-Feta Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

12 large eggs
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
3 scallions, thinly sliced (white and green parts separated)
1/2 teaspoon dried oregano
1 cup grape tomatoes, halved
3/4 cup crumbled feta cheese (about 4 ounces)
3 tablespoons chopped pitted kalamata olives
2 tablespoons red wine vinegar
1 head green leaf lettuce, shredded
1/4 cup chopped fresh dill

Steps:

  • Preheat the broiler. Whisk the eggs, 2 tablespoons water, a big pinch of salt and a few grinds of pepper in a medium bowl. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the garlic, scallion whites and oregano and cook until the scallions are golden, 1 to 3 minutes. Add the egg mixture and stir with a rubber spatula to evenly distribute the scallion mixture. Draw the edges of the egg toward the center of the pan with the spatula a few times. Reduce the heat to medium low and cook, undisturbed, until the edges and bottom are set but the top is still wet, about 4 minutes.
  • Sprinkle the tomatoes, 1/2 cup feta and the olives on top of the frittata. Transfer to the broiler and cook until the top is just set and the edges are golden, about 4 minutes. Slide the frittata out of the pan onto a cutting board and let rest 5 minutes.
  • Meanwhile, whisk the remaining 2 tablespoons olive oil, the vinegar and a pinch each of salt and pepper in a large bowl. Add the lettuce, dill and scallion greens; season with salt and pepper and toss. Sprinkle with the remaining 1/4 cup feta. Cut the frittata into wedges and serve with the salad.

Nutrition Facts : Calories 420, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 583 milligrams, Sodium 677 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams

SPINACH, MUSHROOM, AND FETA FRITTATA



Spinach, Mushroom, and Feta Frittata image

Make and share this Spinach, Mushroom, and Feta Frittata recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h24m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (6 ounce) bag fresh spinach, stems removed and rinsed
1 tablespoon butter or 1 tablespoon margarine
1 small red bell pepper, diced
4 ounces mushrooms, sliced
6 green onions, sliced (include some of the tender green tops)
1 small zucchini, unpeeled and diced
6 large eggs
2 tablespoons milk
3 tablespoons chopped parsley
1 1/2 teaspoons salt
fresh ground pepper
1/2 cup crumbled feta cheese

Steps:

  • In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
  • Chop spinach and squeeze dry.
  • Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
  • Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
  • Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
  • Stir in the spinach.
  • In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
  • Pour over vegetables in skillet.
  • Sprinkle feta cheese over the top.
  • Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
  • Let stand for 5 minutes.
  • Cut into wedges and serve.

Nutrition Facts : Calories 224.8, Fat 15.1, SaturatedFat 7.2, Cholesterol 342.6, Sodium 1257.4, Carbohydrate 8.3, Fiber 2.7, Sugar 3.9, Protein 15.6

GREEK FRITTATA



Greek Frittata image

Looking for a Greek-style dinner? Then check out this delicious egg frittata that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

8 eggs
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely crumbled feta cheese
1 tablespoon vegetable oil
1 cup frozen hash brown potatoes with onions and peppers
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 1/2 cups bite-size pieces spinach

Steps:

  • Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color. Stir in cheese; set aside.
  • Heat oil in 10-inch ovenproof skillet over medium heat. Cook potatoes and oregano in oil 3 minutes, stirring frequently. Stir in spinach. Cook about 1 minute, stirring frequently, until potatoes are tender and spinach starts to wilt. Reduce heat to medium-low.
  • Pour eggs over potato mixture. Cover and cook 7 to 10 minutes or until eggs are set almost to center and are light brown on bottom.
  • Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until top just starts to brown.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 440 mg, Fiber 1 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg

Tips:

  • Use fresh ingredients: Fresh vegetables, herbs, and cheese will give your frittata the best flavor.
  • Don't overcook the eggs: The eggs should be cooked through, but not overcooked. Otherwise, they will be tough and rubbery.
  • Be careful when flipping the frittata: A frittata is delicate, so be careful when flipping it. Use a large spatula and flip it gently.
  • Let the frittata cool slightly before serving: This will help it to hold its shape.
  • Serve the frittata with your favorite toppings: Some popular toppings include salsa, guacamole, sour cream, and hot sauce.

Conclusion:

A Greek frittata with feta and spinach is a delicious and easy-to-make meal. It's perfect for breakfast, lunch, or dinner. With its simple ingredients and flavorful taste, this frittata is sure to please everyone at the table.

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