Spinach and Feta Skillet Frittata

A frittata is an easy way to make eggs into a meal that can be served warm or at room temperature. This version pairs spinach with salty feta and cooks in one oven-safe skillet. Let the greens soften first, add the eggs, then finish gently in the oven. It serves four and takes about 25 minutes.

Serves: 4
Prep: 10 minutes
Cook: 15 minutes

Ingredients

• 8 large eggs
• 2 tablespoons milk or water
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small shallot, finely diced
• 5 ounces baby spinach
• 1/2 cup crumbled feta
• 1 tablespoon chopped dill or parsley, optional

Method

1. Heat the oven to 375°F. Whisk the eggs with the milk, salt, and pepper until the yolks and whites are combined.
2. Warm the olive oil in a 10-inch oven-safe skillet over medium heat. Add the shallot and cook for 2 minutes until softened.
3. Add the spinach in handfuls, stirring until wilted and any visible liquid has cooked off.
4. Lower the heat. Pour in the eggs and scatter the feta across the top. Stir once gently to distribute the spinach.
5. Cook on the stovetop for 2 minutes, until the edge begins to set. Transfer the skillet to the oven and bake for 8 to 12 minutes, until the center is set.
6. Rest for 5 minutes, then loosen the edge with a spatula and cut into wedges. Add dill or parsley before serving.

Variations

Replace the spinach with cooked, well-drained broccoli or chopped roasted peppers. Use cheddar instead of feta for a milder flavor. Serve with toast and fruit for breakfast or a green salad for a light dinner.

Storage and reheating

Cover and refrigerate extra slices, then warm them gently or serve them cold. For a calmer plan across morning and evening meals, see breakfast prep for early mornings and meal planning for two different schedules. Schedule the frittata in the Lucru Home meal planner and add its ingredients to the linked grocery list.