Frittata with Spinach
Eggs, spinach, onion and feta cooked in a pan on the hob and finished under the grill until set and golden.
Photograph credit: Frittata slice by Dedda 71 · CC BY 3.0 · Wikimedia Commons
Keep the heat low. That is the short, sharp rule, because a frittata cooked fast is tough on the base and raw on top. Gentle heat sets the egg slowly and gives a creamy, tender result.
Wilt the spinach in the pan and squeeze out the water, since wet spinach makes a watery frittata. Soften the onion in the oil for 5 minutes. Beat the eggs with the salt, pepper and a splash of milk, and stir in the spinach, feta and onion. Use an ovenproof pan. The frittata starts on the hob and finishes under the grill, so a plastic handle will not survive.
Pour the mix into the hot oiled pan and cook on a low heat for 8 minutes, until the edges are set and the middle is still slightly runny. Slide the pan under a hot grill for 3 minutes until the top is golden and just set.
Loosen the edge, slide onto a board and cut into wedges. It is as good cold as hot.
The Method for Frittata with Spinach
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Wilt the spinach in a dry pan for 2 minutes, cool and squeeze out the water.
-
Soften the onion in the oil in a 24 cm ovenproof pan for 5 minutes.
-
Beat the eggs with the milk, salt and pepper and stir in the spinach and feta. Pour into the pan.
-
Cook on a low heat for 8 minutes until the edges are set.
-
Slide the pan under a hot grill for 3 minutes until golden on top. Cut into wedges.
Related guide: Pan and tin size.
Something wrong or unclear in this recipe? Report a problem with this recipe.
A Few Pointers
- Squeeze the spinach dry.
- Use an ovenproof pan.
- Keep the heat low.
- Do not overcook the top.
Serve It With
Green salad · Crusty bread · Cherry tomatoes · Roasted potatoes
Leftovers and Storage
Keeps in the fridge for 3 days. Serve cold or reheat gently.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More Italian cooking and breakfast ideas from Weekly Delight.
Asparagus Frittata
Eggs poured over soft asparagus and onion and finished in the oven until just set, with Parmesan and chives. Four…
Vegetable Frittata
Eggs started on the hob and finished under a grill, with the vegetables cooked properly first so they do not water…
Greek Omelette
A folded three-egg omelette with feta, spinach, black olives, tomato and oregano.
Baked Eggs with Spinach and Feta
Eggs baked into a bed of garlicky spinach with feta crumbled over, straight from oven to table in the pan.
Savory Oatmeal with Egg and Spinach
Rolled oats cooked in vegetable stock with garlic and spinach, topped with a fried egg and a little Parmesan. A…
Spinach and Feta Breakfast Wrap
Soft scrambled eggs with wilted spinach and feta rolled in a whole wheat tortilla. Two wraps in 18 minutes, easy to…