Spinach and Feta Frittata

Spinach and Feta Frittata 01

Yield: 4 servings

Time: 20 minutes 

It happens once in a while that I have either just run out of ideas what to do for dinner or simply “today is not my cooking day”. Well, it doesn’t help much. Everybody is hungry. A look in the fridge and the answer comes almost immediately, frittata. Quick and easy and with a salad on the side always a winner, hot or cold.

The saltiness of feta cheese should be taken into account when seasoning the frittata.


  • 1 Tbsp extra virgin olive oil
  • 2 scallions, cut into thin slices
  • 6 cups (about 180 g) spinach, washed, drained and thick stems removed
  • 1 tsp dried tarragon or to taste
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 8 large eggs
  • 1 Tbsp unsalted butter
  • 1/3 cup (85 g) feta cheese cut into 1/2 inch (about 1 1/4 cm) or crumbled or to your taste


In a bowl beat eggs with salt and pepper. Set aside.

Heat 1 tablespoon olive oil in a 12-inch frying pan over medium heat. Add scallions and cook for 1 minutes or just until scallions are limp. Add spinach, tarragon, salt, and pepper. Cook stirring now and then until spinach has wilted and lost most of its liquid.

Return frying pan with the spinach over medium heat. Add 1 tablespoon butter let it melt. Pour egg mixture over the spinach. Reduce heat to low and let it set a bit. Add the feta cheese and let it cook undisturbed until the bottom and sides of the frittata are golden and the top is almost set. Put frittata under the broiler for 2-3 minutes. Feta cheese should be slightly melted and eggs set. Protect the handle of your frying pan with a layer of aluminum foil if it is not oven proof.

Cut into wedges and serve.

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