Feta And Spinach Frittata Recipe-Step by Step Guide

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Feta And Spinach Frittata Recipe-Step by Step Guide:-This simple frittata of spinach and feta is prepared in twenty minutes. It is crafted with a limited number of ingredients, one of which is Horizon Organic Grassfed Milk, and is bursting with flavour. Ideal for brunch gatherings or as a weeknight dinner accompanied by a simple salad.

Feta And Spinach Frittata Recipe-Step by Step Guide



When time is of the essence and you need to feed a large group, egg frittatas are a godsend. Their ease of making and limitless personalisation are two of my favourite features. Although most people have them for brunch, when I’m in a rush on a weeknight, I’ll make one and serve it with a simple green salad.




For The Eggs:

  • 12 large Horizon Organic eggs
  • ½ cup Horizon® Organic Grassfed Whole Milk
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper


For The Frittata:

  • 1 tablespoon vegetable oil
  • 3 scallions sliced thinly
  • 3 cloves of garlic minced
  • 5 cups of baby spinach washed and spin-dried
  • ½ cup crumbled feta cheese

As Garnish:

  • 1 to mato cut into small chunks¼ cup red onion
  • 2 tablespoons of lemon juice freshly squeezed
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • Pinch of ground black pepper
  • ¼ cup fresh parsley chopped



Also Read:-Vanilla Bourbon Cherry-Blueberry Pie Recipe


  • Bake at a temperature of 350 degrees Fahrenheit.
  • Get ready to make the egg mixture: Eggs should be broken up in a large bowl. Put the milk in the bowl, then season it with salt and pepper. Use a whisk to stir it. Put aside for later.


  • The filling can be made by: Warm the oil in a nonstick skillet measuring 12 inches square over medium heat. The scallions should be cooked for two to three minutes, stirring them frequently, until they have become more tender.
  • The garlic should be stirred in and cooked for thirty seconds.


  • Take the baby spinach and continue to cook it until it has wilted. Sprinkle some of the feta cheese on top of it.
  • The eggs should be poured in. After approximately thirty to forty-five seconds, use a spatula to scrape and stir the bottom of the skillet in a gentle manner until large curds form but the eggs are still wet.


  • First, make sure the top is smooth and even, and then wait thirty seconds for it to cook.
  • It should be placed in the oven and baked for approximately 8 to 9 minutes, or until the centre is no longer jiggly and the edges are golden brown.


  • In the meantime, prepare the topping by: In a bowl, combine the tomatoes, onions, lemon juice, olive oil, parsley, and seasonings according to your taste.
  • As soon as the frittata has reached the desired level of doneness, use a spatula to carefully loosen the edges, and then transfer it onto a cutting board. Allow it to cool for a whole minute.
  • Spread the tomato mixture on top as a garnish. Please slice and serve.


  • Calories: 230kcal
  • Carbohydrates: 6g
  • Protein: 15g
  • Fat: 17g
  • Saturated Fat: 7g
  • Cholesterol: 341mg
  • Sodium: 588mg
  • Potassium: 390mg
  • Fiber: 1g
  • Sugar: 3g
  • Vitamin A: 3346IU
  • Vitamin C: 17mg
  • Calcium: 171mg
  • Iron: 3mg



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