Spinach and Feta Frittata

January 31, 2009 at 7:28 pm Leave a comment

Making frittata has never come easy for me. Anytime I’ve tried, it has come out either burnt or runny. I could never find a happy medium. This morning however, I woke up with an out of character (for me at least) desire to make a badass frittata. So out I went, without a plan, in the snow and yuck to Cleveland’s famed Westside Market. It was in the parking lot that it hit me: Spinach and feta.




8 to 10 medium eggs (depending on the size of your skillet)

¾ cup of whole milk or half and half

2 ½ cups fresh chopped spinach

½ cup diced red onions (more or less to taste)

1 clove garlic, minced

2/3 cup crumbled feta cheese.

4 tbs butter

2 tsp sea salt

½ tsp ground black pepper


Preheat your over to 350 degrees (f). In a large bowl whisk eggs and milk together. Set aside for the moment.


Sauté spinach, onions, and garlic in skillet with about 1 ½ tbs of butter. Set aside.



In an oven safe cast iron skillet melt remaining butter over medium-low heat. Add egg mixture and cook for about 8 minutes or so. Stir occasionally so that cooked eggs around the middle are brought to the center, like you were making an omelet. You want it to be almost set on the bottom. Add spinach mixture and spread evenly. Add salt and pepper.


Stick the skillet into the oven and cook until the top is no longer jiggles. It took the foodiecall kitchen about 17 minutes but may take more or less time so keep an eye on it.

Let cool for about 4 minutes and garnish with diced tomatoes.



Entry filed under: Breakfast. Tags: , , , .

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