Best Spinach Feta Frittata Recipes

SPINACH AND FETA FRITTATA

Steps:

• Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
• While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.

SPINACH-FETA FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a 10-inch, oven-proof skillet over medium heat. Add onions and cook until they start to turn translucent, about 2 minutes. Stir in potatoes and spinach, and remove from heat. Sprinkle with feta cheese.
• Stir beaten eggs, heavy cream, paprika, salt, and pepper together in a bowl until well blended. Pour egg mixture over the cheese and vegetables.
• Place skillet in the preheated oven and bake until eggs are set and the top is lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Serve warm.

PUMPKIN, SPINACH, AND FETA FRITTATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper.
• Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes.
• Combine the pumpkin and potato in a large bowl. Add the spinach, feta cheese, Cheddar cheese, and eggs; stir. Transfer mixture to prepared dish; top with sliced onion.
• Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.

GREEK FRITTATA WITH FETA AND SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
• Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
• Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.

AIR FRYER SPINACH-FETA FRITTATA

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick spray.
• Whisk eggs and cream together in a bowl. Stir in spinach, feta cheese, salt, and pepper until well combined. Pour into the prepared cake pan and cover tightly with foil.
• Air-fry for 10 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted in the center comes out clean, 2 to 4 minutes longer.

ASPARAGUS, SPINACH, AND FETA FRITTATA

Steps:

• Preheat oven to 350°F.
• Whisk together egg whites, eggs, and soy milk. Set aside.
• In an oven save skillet, heat olive oil. Add asparagus, spinach, onion, salt, and pepper. Cook on medium heat for 5-7 minutes until asparagus is tender and spinach has wilted.
• Pour the egg mixture over the veggies and mix in about half of the feta. Cook for an additional 5-7 minutes on medium-low heat until the eggs are mostly set.
• Sprinkle the remaining feta over the eggs and transfer the skillet to the oven. Bake for 10-15 minutes until frittata is firm. Broil for 1-2 minutes to brown cheese.

SPINACH FETA FRITTATA

Steps:

• Preheat oven to 350F degrees.
• Cook onion in olive oil until opaque in a medium skillet.
• Add mushrooms and cook for about 1 minute.
• Add the spinach and cook until warmed through.
• Grease a 9" casserole dish with cooking spray.
• Put the vegie mixture in the bottom of the casserole dish.
• Add crumbled feta to the eggs and pour over.
• Top with mozzarella cheese.
• Bake at 350F for approx 30 minutes, or until the eggs are solid.
• Cool for about 5 minutes then cut into serving size squares.

GREEK FRITTATA WITH SPINACH, OREGANO AND FETA CHEESE

Steps:

• Heat 2 teaspoons of olive oil in a skillet over medium-high heat.
• Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set aside.
• Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.
• In an 8" or 10" ovenproof skillet, heat 2 teaspoons of olive oil over medium heat.
• Add the onion and cook until soft and translucent, about 5 minutes.
• Add the spinach and turn the heat to low.
• Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat the broiler.
• Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.

SPINACH & FETA FRITTATA

Steps:

• Preheat broiler and place heating rack 4-5" from the heating element. Microwave fresh spinach in a loosely covered bowl on high for about 3 minutes or until it is slightly wilted. Dry spinach thouroughly with paper towels and chop it coarsely.
• Meanwhile, coat bottom and sides of a 12" ovenproof skillet with cooking spray. Heat 1 Tbs. oil in the skillet on med-high and add onion. Cook until lightly browned.
• In a large bowl, beat eggs thoroughly. Stir in tomatoes, spinach, cheese, Italian seasoning, salt & pepper.
• Add remaining 2 teaspoons oil to the skillet with onion and tilt pan to distribute oil evenly. Pour egg mixture in, evenly distributing vegetables with the back of a wooden spoon. Cook over medium heat without stirring for about 7 minutes or until only te surface is loose.
• Place skillet under broiler and cook for approximately 2 minutes or until surface is lightly browned. To serve, loosen edges with a knife, flip it onto a cutting board and slice.

SPINACH, BACON & FETA FRITTATA

Steps:

• Place spinach in large microwaveable bowl; cover with waxed paper. Microwave on HIGH 1-1/2 min. or just until wilted. Place spinach in strainer; press to remove excess moisture. Cool.
• Heat oven to 350°F. Blend eggs and cream cheese in blender until smooth; pour into medium bowl. Add hash browns, feta, 2/3 of the bacon and spinach; mix well. Spoon into 9-inch pie plate sprayed with cooking spray.
• Bake 35 to 45 min. or until knife inserted in center comes out clean. Top with tomatoes and remaining bacon.

PUMPKIN, SPINACH AND FETA FRITTATA

Steps:

• Preheat oven to very hot. Grease deep 23cm-square cake pan, line base and two opposite sides with baking paper.
• Place pumpkin in large microwave-safe bowl, cover; cook on HIGH,stirring halfway through cooking time, about 5 minutes, or until just tender. Place potato in small microwave-safe bowl, cover; cook on HIGH 4 minutes or until just tender.
• Combine pumpkin and potato in large bowl; add spinach, cheeses and egg, stir to combine. Transfer egg mixture to prepared pan. Top with onion.
• Bake in very hot oven about 25 minutes or until firm. Stand 5 minutes before serving.

SPINACH EGG WHITE FRITTATA WITH FETA CHEESE

Steps:

• Directions: Preheat oven to 375 degrees. Grease 9 inch baking dish with butter. Heat olive oil in a non stick skillet over medium-high heat. Add garlic for 30 seconds, or until fragrant. Add onion and cook for 2-3 minutes and add spinach, cook until wilted. Remove from heat. In a large bowl, whisk together, egg whites, milk, and salt and pepper to taste. Then carefully stir in green onions, cherry tomatoes, and the spinach mixture. Pour the mixture into your pre-greased dish. Sprinkle feta cheese along the top and give a little sprinkle of salt and pepper. Bake for 15-20 minutes, or until center is set. Cook for 5 minutes, then serve. Per serving: 136 calories, 4.9 fat, 3.1 carbs, .8 fiber, 21.6 protein Weight Watchers Points Plus: 2 points (because vegetables do not count towards points)

SPINACH FETA FRITTATA

Steps:

• In a bowl, whisk the egg whites, eggs, water, pepper and salt; set aside. In a 10-in. ovenproof skillet, saute onion and garlic in oil for 2 minutes. Add potatoes; cook and stir until almost tender, about 10 minutes. Reduce heat; sprinkle with spinach, feta cheese and basil. , Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set. Uncover; broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

SPINACH, MUSHROOM, AND FETA FRITTATA

Steps:

• In a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
• Chop spinach and squeeze dry.
• Melt the butter in a nonstick ovenproof medium size skillet over medium heat.
• Add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
• Add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
• Stir in the spinach.
• In a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
• Pour over vegetables in skillet.
• Sprinkle feta cheese over the top.
• Put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
• Let stand for 5 minutes.
• Cut into wedges and serve.

PUMPKIN, SPINACH, AND FETA FRITTATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch square baking dish and line it with parchment paper. Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes. Combine the pumpkin and potato in a large bowl. Add the spinach, feta cheese, Cheddar cheese, and eggs; stir. Transfer mixture to prepared dish; top with sliced onion. Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.

EGG-WHITE FRITTATA WITH FETA, SPINACH, AND MUSHROOMS

Steps:

• Total: 362 calories

GREEK FRITTATA WITH SPINACH, OREGANO AND FETA CHEESE

Steps:

• Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set aside. Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined. In an 8" or 10" ovenproof skillet, heat 2 teaspoons of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the spinach and turn the heat to low. Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat the broiler. Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.

PUMPKIN, SPINACH & FETA FRITTATA

Steps:

• Preparation method Prep: 20 minutes | Cook: 25 minutes 1. Preheat oven to 200 degrees C. Lightly grease a 25cm square baking dish and line it with baking paper. 2. Place the pumpkin in a microwave-safe bowl; cover and cook in microwave on full power, stirring halfway through cooking time, until tender, about 5 minutes. Place the potato in a microwave-safe bowl; cover and cook in microwave on full power until tender enough to pierce with a fork, about 4 minutes. 3. Combine the pumpkin and potato in a large bowl. Add the spinach, feta, cheddar and eggs; stir. Transfer mixture to prepared dish; top with sliced onion. 4. Bake in preheated oven until firm, about 25 minutes. Allow to rest 5 minutes before serving.

LOW FAT SPINACH FETA FRITTATA

Steps:

• Heat the broiler.
• Combine egg substitute and milk in medium bowl; whisk together till well mixed.
• Stir in spinach, green onion, oregano, salt and pepper.
• Stir in noodles and feta.
• Spray 10" cast iron pan or ovenproof skillet with spray.
• heat over medium heat.
• Add egg mixture and cook 5 minutes or till nearly cooked through, stirring occasionally.
• Place skillet under broiler 3-5 minutes or till light brown and set.
• Remove from broiler.
• Cut in 4 wedges, top with red pepper if desired.