Name: Spinach Frittata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1 tbsp olive oil; 1 leek white and light green parts only; 1 clove garlic; 4 ounces baby spinach; 8 eggs; 0.5 cup half and half; 0.5 cup feta cheese; 2 tablespoons fresh dill; Salt and pepper

From the Cook

1/5

Spinach Frittata Recipe

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Spinach Frittata Recipe

1 tbsp olive oil

1 leek white and light green parts onlyhalved and sliced into half moons

1 clove garlicminced

4 ounces baby spinachsee notes for frozen spinach

8 eggs

½ cup half and halfsub with your favorite dairy or non-dairy milk

½ cup feta cheesecrumbled

2 tablespoons fresh dillchopped

Salt and pepperto taste

Instructions

Visit Blog

Instructions

Preheat the oven to 400 degrees. Heat the olive oil in a medium 10" cast iron or heatproof skillet over medium heat. Add the leek and cook 3 minutes until softened. Add the garlic and cook 30 seconds more. Add the baby spinach and cook 2-3 minutes or until completely wilted, then pour the mixture out onto a cutting board and roughly chop.

Brush olive oil from the bottom of the pan around the edges of the skillet (or add more oil if needed), then add the spinach mixture back to the pan and spread evenly across the bottom.

Beat the eggs with the half and half until well blended, then whisk in the feta cheese, chopped dill, salt and pepper to taste until combined. Pour the egg mixture over the top of the spinach mixture.

Cook the frittata on the stove top over medium heat just until the edges begin to set (about 2 minutes), then place in the oven. Bake for 8-10 minutes or until puffed and golden on top. Remove from heat and allow to cool slightly. Enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Pre-Cook Your Vegetables 🥘
Sauté the leeks and garlic in olive oil until softened, then wilt the spinach separately before adding to eggs—this removes excess moisture and prevents a watery frittata.
Crumble Feta Last ✨
Add feta cheese in the final 2-3 minutes of stovetop cooking or sprinkle it just before the frittata enters the oven to maintain its creamy texture and prevent it from becoming rubbery.
Use the Stovetop-to-Oven Method 🔥
Start cooking on medium heat for 3-4 minutes to set the bottom, then transfer to a 375°F oven for even, gentle cooking that creates a perfectly creamy center without browning the edges too quickly.
Fresh Dill Addition Timing 🌿
Reserve half your fresh dill to stir into the egg mixture before cooking and sprinkle the remaining half on top just before serving to maximize its bright, delicate flavor.
Whisk Eggs with Half-and-Half Properly 🥛
Whisk eggs and half-and-half together for at least 30 seconds until fully combined and slightly frothy—this creates a lighter, creamier texture throughout the finished frittata.