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.
This family-favorite frittata looks fancy but is surprisingly easy and so tasty. I love making frittatas because they’re a quick, filling option loaded with protein and veggies. They also reheat well and even taste great cold. If you don’t love the vegetables listed, swap them for your favorites.
Why you’ll love it:
– Simple and fast: Minimal prep and cook time make it great for busy nights.
– High in protein: Eggs and feta help keep you full.
– Versatile: Mix in mushrooms, peppers, onions, or any veggies you like.
– Delicious: Spinach, tomatoes, and feta create a flavorful combo.
– Cast-iron cooked: Using a cast-iron skillet gives a lovely crust and a hint of iron flavor.
The secret that makes it extra good
Adding Greek yogurt gives the frittata a creamy, tender texture and keeps it from turning rubbery. It also adds extra protein.
Why use cast iron?
– Even heating: Cast iron cooks evenly, so the frittata sets nicely.
– Crispy crust: A hot skillet creates a golden, slightly crispy edge.
– Flavor boost: Cast iron adds a subtle depth of flavor.
– Long-lasting: With care, cast iron can last for years.
– Adds iron to food: Cooking in cast iron can increase the iron content of your meal.
Tips & variations:
– Add-ins: Try mushrooms, diced peppers, onions, or cooked ham or sausage.
– Spice it up: A pinch of red pepper flakes adds heat.
– Make ahead: Refrigerate after cooking and reheat gently in the skillet or oven.
Spinach, Tomato, and Feta Frittata
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
– 1 Tbsp avocado, corn, or olive oil
– 1 cup plain Greek yogurt (FAGE Total 2% or similar)
– 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, sliced thin
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk the eggs well. Stir in the Greek yogurt until blended.
3. Heat oil in a cast-iron or oven-safe skillet over medium heat. Add garlic and spinach and sauté until the spinach starts 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, until the edges begin to set. Remove from heat.
5. Top with the sliced tomatoes and transfer the skillet to the oven. Bake for about 20 minutes, or until the frittata is set and puffed.
This Spinach, Tomato, and Feta Frittata is a healthy, satisfying meal that’s great any time of day. Enjoy!