Name: Spinach, Scallion, & Feta Frittata Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 3 ounces Fresh Spinach; 1 bunch Scallion (separate whites and greens); 2 ounces Feta Cheese, crumbled; 1 tablespoon Butter; 6 Eggs; 1 teaspoon Ground Black Pepper; Sea Salt, to taste

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Introduction

This Spinach, Scallion, & Feta Frittata is a light yet satisfying dish perfect for breakfast, brunch, or a quick dinner. Packed with fresh greens and tangy feta, it’s easy to make and bursting with flavor.

A triangular slice of frittata sits on a white square plate with slightly raised edges, showing three visible layers: a thin, golden brown crust at the bottom, a thick middle layer of fluffy, yellow cooked eggs mixed with green spinach leaves and white cheese pieces scattered throughout, and a slightly browned, textured top layer of cooked eggs. A silver fork is placed behind the slice on the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon Butter
3 ounces Fresh Spinach
1 bunch Scallion
2 ounces Feta Cheese
6 Eggs
1 teaspoon Ground Black Pepper
Sea Salt, to taste

Instructions

Step 1: Preheat the oven on the broiler setting.
Step 2: Chop the scallions, separating the white and green parts.
Step 3: Crumble the feta cheese. Roughly chop the fresh spinach, removing any stiff stems.
Step 4: In a medium bowl, whisk the eggs for 3-4 minutes. Add the ground black pepper and sea salt, then whisk for another minute until well combined.
Step 5: Heat a 10-inch oven-safe frying pan over medium heat. Add the butter and tilt the pan to coat the bottom. Cook the spinach for 2-3 minutes until wilted, then add the scallion whites and cook for another 2-3 minutes.
Step 6: Pour the egg mixture into the pan and stir quickly to evenly distribute the spinach and scallions. Avoid stirring after this point. Sprinkle the crumbled feta evenly over the top.
Step 7: When the edges of the frittata look solid and lighter in color, place the pan on the middle rack of the oven. Broil for about 6 minutes, watching carefully to prevent burning.
Step 8: When the frittata is puffed up and golden brown, remove it from the oven and let it cool for 2-3 minutes.
Step 9: Cut into six wedges and serve immediately.

Tips & Variations

Use a non-stick, oven-safe skillet to prevent sticking and make cleanup easier.
Substitute feta with goat cheese or mozzarella for a different flavor.
Add herbs such as dill or parsley for extra freshness.
If you prefer extra vegetables, include diced bell peppers or mushrooms along with the spinach and scallions.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dish is best enjoyed fresh but also tastes great cold or at room temperature.

How to Serve

A single slice of a spinach and cheese frittata sits on a white plate with slightly curved edges. The frittata has three visible layers: a light golden-yellow egg layer on top with a slightly browned, textured surface; a dotted white creamy cheese layer beneath it; and fresh, dark green spinach leaves folded into the egg base. The edges of the slice are slightly crisp and browned. A silver fork rests behind the frittata slice on the plate, and the background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata without an oven-safe pan?

If you don’t have an oven-safe skillet, you can cook the egg mixture on the stove until mostly set, then transfer it to a greased baking dish and broil the top until golden and puffed.

Can I prepare this recipe ahead of time?

Yes, you can prepare the egg mixture and vegetables in advance. Assemble and cook the frittata just before serving for the best texture and flavor.