Spinach and Feta Breakfast Frittata

Method

1. Heat the oven and choose the pan

   Heat the oven to 190°C (375°F). Use a 25 cm (10 in) oven-safe skillet (for 4 servings); for a scaled batch, choose a skillet or baking dish that keeps the egg mixture at a similar depth. Set a heatproof trivet near the oven for the hot handle.

2. Cook the onion and spinach

   

   Chop 70 g of yellow onion into small pieces and mince 2 garlic cloves. Heat 15 ml of olive oil in the skillet over medium heat. Add 70 g of yellow onion and cook for 4 to 5 minutes, beginning to check at 4 minutes, until softened and translucent at the edges. Add 2 garlic cloves and cook for 30 seconds, stirring constantly. Add 140 g of fresh spinach a few handfuls at a time and turn it until wilted. Continue cooking for 1 to 2 minutes, stirring, until no moisture pools when the spinach is pressed aside, then spread the vegetables evenly.

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3. Mix the egg base

   

   While the vegetables cook, crack 8 large eggs into a large bowl. Add 60 ml of whole milk, 1.5 g of fine sea salt, and 0.5 g of black pepper. Chop 8 g of fresh dill and add it to the bowl. Whisk until no streaks of white remain and the mixture is evenly blended but not foamy. Crumble 100 g of feta cheese into the bowl and fold once or twice, leaving uneven pockets of cheese.

4. Set the frittata on the stovetop

   Reduce the heat to medium-low. Pour the egg mixture over the vegetables and use a silicone spatula to distribute the spinach evenly. Cook for 3 to 4 minutes, beginning to check at 3 minutes, until the outer 2 cm (3/4 in) edge is set but the center remains fluid. Do not stir once the edges begin to firm.

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5. Bake until fully cooked

   Transfer the skillet to the oven. Bake for 10 to 14 minutes, beginning to check at 10 minutes, until the surface is set, the center shows no liquid when the pan is moved gently, and a clean food thermometer inserted into the center reads at least 71°C/160°F. Protect your hand from the skillet handle, which will remain very hot.

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6. Rest and serve

   

   Place the skillet on the trivet and let the frittata stand for 5 minutes so the egg structure settles. Run a thin spatula around the edge, cut into wedges, and serve warm.

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Smart Substitutions

• No feta? Use the same weight of soft goat cheese for a milder tang or ricotta salata for a firmer, saltier bite.
• No fresh dill? Use the same volume of fresh parsley, chives, or a mixture of both.
• No whole milk? Use the same volume of plain unsweetened dairy-free milk or half-and-half.
• No oven-safe skillet? Cook the vegetables in a regular skillet, transfer them to a well-oiled baking dish that keeps the egg mixture at a similar depth, add the egg mixture, and bake until the center reaches 71°C/160°F.

Tips and Variations

• Cook the spinach until the pan looks dry; even a small pool of liquid can soften the center.
• Leave the feta in uneven crumbles so some pieces melt into the eggs while others stay distinct.
• Whisk only until the eggs are uniform. Excess foam can make the baked texture coarse rather than tender.
• Keep a dry kitchen towel over the skillet handle after baking as a visible reminder that it is hot.

What Went Wrong?

• Center looks watery Return the skillet to the oven and check again after 2 minutes. Serve only when the center reaches at least 71°C/160°F.
• Bottom is browning too quickly Lower the stovetop heat before the edges fully set; the oven should finish most of the cooking.
• Frittata sticks to the skillet Make sure the oil coats the base and lower sides before adding the vegetables, then loosen the cooked edge with a thin spatula.
• Eggs feel rubbery Begin checking at 10 minutes and remove the frittata as soon as the center is fully set and reaches 71°C/160°F.

Nutrition Estimate

• Fiber: 1 g per serving
• Sodium: 600 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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