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Spinach and Feta Frittata

A simple oven-baked frittata loaded with wilted spinach and crumbled feta. Puffy, golden and ready in under 30 minutes for less than a quid a slice.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Brunch, Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 6 eggs
  • 100g baby spinach
  • 80g feta cheese, crumbled
  • 1 small onion, finely diced
  • 2 tbsp olive oil
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Method
 

  1. Preheat the oven to 180C. Lightly oil a medium ovenproof frying pan or baking dish.
  2. Heat 1 tbsp olive oil in the pan over medium heat. Add the onion and cook for 5 minutes until soft.
  3. Add the spinach and stir for 2 minutes until wilted. Remove from heat.
  4. In a bowl, beat the eggs with salt and pepper. Stir in the wilted spinach, onion and crumbled feta.
  5. Pour the mixture back into the pan and smooth the top. Bake for 15 to 18 minutes until set and golden.
  6. Cut into wedges and serve warm or cold.