Spinach Feta Frittata – Skinnytaste

This quick and simple spinach -feta -F were from baby spinach, spring onions, feta cheese and eggs is a great breakfast for the week!

Spinat feta frittata recipe

This breakfast frittata couldn’t be easier! It is great to do in advance and prepare for breakfast every day of the week. It comes together quickly and begins at the stove and ends in the oven. For color I like to use fresh tomatoes and more spring onions and feta cheese.

Easy spinach feta frittata

Wow, I look back on the date of this original contribution and I see that I posted this in 2008 when I started to share recipes here. I still do this today because it is perfect to stay in the fridge and warm up when I don’t have time.

• Quick and easy
• Great to go ahead
• Low -carbohydrates
• 15-minute breakfast

What you need

Here are the ingredients with which I can make this spinach frittata. See exact measurements in the following recipe card:

• Eggs: To lighten the Frittata, I use a combination of eggs and protein. To convenience, I usually buy organically cage -free liquid protein, but you can separate them yourself when you prefer it.
• Onions: I use a combination of red onions and spring onions as well as more about topping
• Spinach: Freshly chopped baby spinach is used here
• Cheese: Crumbled feta and parmesan cheese give delicious taste
• Salt and black pepper for spices
• Cube grape or cherry tomatoes are optional to topping, add color and more vegetables

Variations

• If you only want to use whole eggs, use a total of 8 eggs.
• Frozen spinach can be used instead of fresh.

How to make a spinach frittata

Here is the step-by-step method for this simple frittata. See exact measurements in the following recipe card:

1. Preheat the oven to 400f.
2. Heat the olive oil in a 10-inch pan over medium heat.
3. Add the onion and spring onions and cook for about 4 minutes until you are soft.
4. Beat the eggs and protein in a medium bowl.
5. Add salt, black pepper, cheese, sautéed onions and spinach and mix well.
6. Pour the mixture into the pan and cook until the lower part of about 4 to 5 minutes goes down.
7. As soon as the floor is transferred to the oven and bake for 4 to 5 minutes.
8. Remove from the oven and transfer it to a plate. Cut into 4 wedges.
9. Serve with fresh tomatoes and spring onions.

More Frittata recipes to try it:

See my collection of breakfast recipes and these 5 Frittata recipes, of which I think you will love them: