Looking for a quick, protein-packed meal? This Spinach, Tomato, and Feta Frittata is a one-pan wonder that comes together fast and works for breakfast, brunch, or a light dinner.
A family favorite, this frittata looks fancy but is incredibly simple and so tasty. I make frittatas when I want a quick, protein-filled meal with lots of veggies that keeps you full. They’re easy to make ahead and reheat well—even good served cold. If you don’t love the veggies listed, feel free to swap them for your favorites.
Why you’ll love it:
– Quick and simple: Minimal prep and cook time, great for busy nights.
– High in protein: Eggs and feta help keep you satisfied.
– Flexible: Add your favorite veggies or proteins like mushrooms, peppers, or ham.
– Delicious: A tasty mix of spinach, tomatoes, and feta.
– Cast-iron finish: Cooking in a cast-iron skillet gives a lovely crust and a subtle flavor boost.
The secret that makes the best frittata
Adding plain Greek yogurt keeps the frittata creamy and prevents it from getting rubbery. It adds moisture and a light, fluffy texture—plus a little extra protein.
Why use cast iron?
– Even heat: Cast iron cooks the frittata through evenly.
– Crispy crust: The skillet gets very hot for a nice browned edge.
– Flavor boost: It adds a subtle, unique depth to the dish.
– Built to last: A good cast-iron skillet can last for years with care.
– Extra iron: Cooking in cast iron can add some iron to your food. The exact amount depends on the food and cooking time. I like a Lodge cast-iron skillet for everyday use.
Tips & variations:
– Add-ins: Try chopped mushrooms, diced peppers, onions, or diced ham or sausage.
– Spice it up: Sprinkle red pepper flakes for heat.
– Make ahead: Refrigerate after cooking and reheat gently in a skillet or oven.
Spinach, Tomato, and Feta Frittata
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 4
Ingredients:
– 1 tbsp avocado, corn, or olive oil
– 1 cup plain Greek yogurt (2%), e.g., FAGE Total
– 8 eggs
– 2–3 cloves garlic, minced
– 2 cups packed spinach, roughly chopped
– 1/4 cup parsley, chopped
– 1/2 cup feta cheese
– 1–2 large tomatoes, thinly sliced
Instructions:
1. Preheat the oven to 375°F.
2. Whisk the eggs in a medium bowl, then stir in the Greek yogurt until smooth.
3. Heat the oil in a cast-iron or other oven-safe skillet over medium heat. Add the garlic and spinach and sauté until the spinach begins to wilt.
4. Pour the egg mixture into the pan. Stir in the feta and parsley. Cook for a few minutes, gently shaking the pan now and then, until the edges start to set. Remove from heat.
5. Top with the sliced tomatoes and transfer the pan to the oven. Bake about 20 minutes, or until set and puffed.
This Spinach, Tomato, and Feta Frittata is a healthy, satisfying meal any time of day. Enjoy!
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