Best 5 Spinach And Feta Frittata Recipes

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Spinach and feta frittata is a delicious and easy-to-make brunch or lunch dish that is packed with flavor. This classic Italian dish is made with eggs, spinach, feta cheese, and a variety of other ingredients, such as onions, peppers, and herbs. The frittata is cooked in a skillet until it is golden brown and set, and it can be served hot or cold. There are many different ways to make a spinach and feta frittata, and each recipe has its own unique flavor profile. In this article, we will explore some of the best spinach and feta frittata recipes, so that you can find the perfect one to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

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 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

PUMPKIN, SPINACH, AND FETA FRITTATA



Pumpkin, Spinach, and Feta Frittata image

In Australia, and some other overseas countries, pumpkin means squash. I like to use butternut squash because it's sweet. You can also substitute frozen egg whites for all those eggs and cut back on fat and calories. This would make a great brunch, but we like it for supper. It's even good cold.

Provided by Jalay

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 59m

Yield 4

Number Of Ingredients 7

4 cups cubed fresh pumpkin
1 (10 ounce) potato, peeled and coarsely chopped
4 ½ ounces fresh spinach, chopped
7 ounces crumbled feta cheese
¾ cup shredded Cheddar cheese
8 eggs, lightly beaten
1 small red onion, thinly sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper.
  • Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.
  • Combine the pumpkin and potato in a large bowl. Add the spinach, feta cheese, Cheddar cheese, and eggs; stir. Transfer mixture to prepared dish; top with sliced onion.
  • Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 25.8 g, Cholesterol 438.4 mg, Fat 27.8 g, Fiber 3.1 g, Protein 28.6 g, SaturatedFat 15.1 g, Sodium 856.3 mg, Sugar 5.9 g

ASPARAGUS, SPINACH, AND FETA FRITTATA



Asparagus, Spinach, and Feta Frittata image

from "today i ate..." - http://todayiateck.blogspot.com/2010/06/asparagus-spinach-and-goat-cheese.html

Provided by ellie3763

Categories     Breakfast

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

10 egg whites
2 eggs
2 -3 tablespoons milk (may use soy if desired)
1 tablespoon extra virgin olive oil
5 garlic cloves, minced
20 asparagus spears, tough ends removed and cut into 1 inch chunks
4 cups fresh spinach, roughly chopped
3 green onions, diced
1 cup feta, crumbled
salt and pepper, to taste

Steps:

  • Preheat oven to 350°F.
  • Whisk together egg whites, eggs, and soy milk. Set aside.
  • In an oven save skillet, heat olive oil. Add asparagus, spinach, onion, salt, and pepper. Cook on medium heat for 5-7 minutes until asparagus is tender and spinach has wilted.
  • Pour the egg mixture over the veggies and mix in about half of the feta. Cook for an additional 5-7 minutes on medium-low heat until the eggs are mostly set.
  • Sprinkle the remaining feta over the eggs and transfer the skillet to the oven. Bake for 10-15 minutes until frittata is firm. Broil for 1-2 minutes to brown cheese.

Nutrition Facts : Calories 196.8, Fat 11.7, SaturatedFat 5.7, Cholesterol 112.2, Sodium 504.7, Carbohydrate 7.1, Fiber 2, Sugar 3, Protein 16.6

PUMPKIN, SPINACH AND FETA FRITTATA



Pumpkin, Spinach and Feta Frittata image

This is the easiest and fastest dinner, healthy and can be made ahead. The hardest thing is cutting up the pumpkin, the rest is embarassingly easy. It looks nice and colourful too.

Provided by MellowMel

Categories     Vegetable

Time 50m

Yield 4 slices, 4 serving(s)

Number Of Ingredients 7

4 cups coarsely chopped pumpkin, 640g
1 large coarsely chopped potato, 300g
125 g baby spinach leaves, chopped coarsely
200 g feta cheese, crumbled
3/4 cup coarsely grated cheddar cheese
8 eggs, beaten lightly
1 small red onion, sliced thinly

Steps:

  • Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
  • Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes or until just tender.
  • Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
  • Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.

Nutrition Facts : Calories 480.1, Fat 27.9, SaturatedFat 15.2, Cholesterol 489.8, Sodium 861.5, Carbohydrate 29.6, Fiber 3.5, Sugar 6.1, Protein 29

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor and texture of your frittata. Fresh spinach, flavorful feta cheese, and well-seasoned eggs are all essential.
  • Don't overcrowd the pan: If you try to cram too much spinach and feta into the pan, the frittata will be too thick and won't cook evenly. Stick to a single layer of ingredients, and if you have too much, make a second frittata.
  • Cook the frittata over medium-low heat: This will help it cook evenly without burning the bottom. Be patient and let it cook slowly, and don't be tempted to turn it up to high heat to speed things up.
  • Don't overcook the frittata: It should be cooked until the eggs are just set and the cheese is melted, but it should still be slightly soft and custardy in the center. Overcooked frittatas are dry and tough.
  • Let the frittata cool slightly before serving: This will help it hold its shape better when you slice it. You can also chill the frittata for a few hours or overnight before serving, which will make it even easier to slice.

Conclusion:

Spinach and feta frittata is a delicious, versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover spinach and feta cheese. With its fresh spinach, flavorful feta, and perfectly cooked eggs, this frittata is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this spinach and feta frittata a try.

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