Spinach and Feta Frittata

This recipe is for a spinach and feta frittata, but to be honest you can substitute ½ a cup of any veggies you like for the spinach. You could try ½ a cup of chopped broccoli, mushrooms, red capsicum or even delicious chunks of fresh asparagus.

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Spinach and Feta Frittata

Try ½ a cup of chopped broccoli, mushrooms, red capsicum or even delicious chunks of fresh asparagus instead of spinach.
Prep Time 15 mins
Course Breakfast
Cuisine French
Servings 4
Calories 361 kcal


  • Pan


  • 1 tsp olive oil
  • ½ small brown onion peeled and finely sliced
  • 1 tsp garlic
  • 250 g baby spinach
  • 4 eggs
  • ½ cup crumbled feta cheese
  • Salt and pepper to taste


  • Preheat your grill to medium-high heat.
  • Using a non-stick frying pan that you can put under the grill, heat the oil over a medium heat.
  • Add the onion and cook until just starting to brown. Add the spinach and toss for a minute or two until it begins to wilt. Remove from the heat and allow to cool.
  • Beat the eggs in a bowl. Add in the cooled spinach and onion, and then the feta. Season to taste.
  • Put your frying pan back on a medium heat and add the eggs. Stir gently with a spatula until you feel the egg start to set on the bottom. Turn off the heat so the frittata stays quite runny.
  • Place your frying pan under the grill for 2 to 3 minutes, or until the frittata is golden and cooked all the way through (check with a fork.)
  • Place a plate over the pan and turn over quickly but carefully to release the frittata. Serve hot or cold with a crispy side salad.
Keyword breakfast, easy, healthy

Editorial Team

The Editorial Team is the news account for the Medical Team at OhMy.Health. All articles published by the Editorial Team are peer reviewed by: Dr. Eszter Tanczos Olver (MD) & Carron Howard, Licensed Physiotherapist, Pilates & HIIT Trainer.
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