Delicious, satisfying, and very easy to make – this is the perfect weeknight spinach frittata, or serve it for an easy, laid back weekend brunch.
This delicious spinach frittata was born out of desperation.
I have a wonderful spinach onion frittata recipe that calls for frying half an onion in olive oil, adding garlic, spinach and seasonings, and then adding that mixture to an egg-yogurt-Parmesan mixture.
It’s a delicious spinach frittata, but it requires a fair amount of work. Last night, pressed for time, I decided to simply chop the raw spinach leaves and mix them, plus some onion powder, with the rest of the ingredients. I also used feta instead of the Parmesan, because that’s what I had in the fridge.
MY LATEST VIDEOSThe result was so good! Some of the spinach got baked and wilted inside the spinach frittata, while some remained on top and got a little crispy and browned. It was delicious, satisfying, and very easy to make, so this is my new weeknight spinach frittata recipe (and obviously you can serve it for brunch). I hope you like it too.
If you have any leftovers, by the way, they keep very well in the fridge for about 5 days. Reheat them in the microwave, 10 seconds per side for each slice.
Spinach Frittata
Ingredients
- 8 large eggs
- 1/2 cup whole-milk Greek yogurt
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 4 oz whole-milk feta cheese, cubed
- 1 (5 oz) bag baby spinach, roughly chopped
- Olive oil spray
Instructions
- Preheat oven to 400 degrees F. Place a 9-inch pie dish in the oven.
- In a large bowl, whisk together the eggs, yogurt, salt, pepper and onion powder. Stir in the cheese and the spinach.
- Carefully, using oven mitts, remove the baking dish from the hot oven. Spray with nonstick spray. Transfer the egg mixture to the baking dish. Bake 30-35 minutes, until golden brown and puffy and a knife inserted in center comes out clean.
- Allow to cool 5 minutes in pan, then invert onto a platter and from the platter to a cooling rack. Cool 10 more minutes before serving - frittatas taste better at room temperature than when hot.
