This spinach frittata is a simple, healthful recipe that comes together quickly. It’s a filling and nutritious breakfast, lunch, or dinner option.
It’s very tasty, with spinach, baby bell peppers, and creamy feta cheese, and you can make it with very little effort or meal planned ahead of time. Enjoy it warm or cold, with a green salad or fresh fruit as a side dish.
How To Make Spinach Frittata Recipe
I’m showing you how to make a clean and delicious spinach frittata with peppers and feta cheese. It is a super simple recipe that comes together in no time, and it’s perfect for breakfast, lunch, or eat, even as a light, fresh dinner.
And I enjoy adding frittatas to my meal prep because you can eat them cold out of the fridge or at room temperature. And I love knowing that I have an option in the fridge that is rich in protein and packed with veggies.
Spinach Frittata Ingredients
Spinach Frittata is a delicious and exciting meal, and the required ingredients are simple, check them below;
- 1 tbsp coconut butter
- 8 egg yolks and 8 egg whites* (1 cup)
- 3 tablespoons organic 2% milk (or any other milk you like)
- 1 shallot, peeled and thinly sliced
- 1 cup finely sliced baby bell pepper rings
- 3 ounces crumbled feta cheese 5 ounces baby spinach, finely cut salt and pepper to taste
- Preheat the oven to 400 degrees Fahrenheit.
- Combine eggs, egg whites, milk, and a pinch of salt in a large mixing basin. Set aside after whisking.
- Over medium-high heat, heat a 12-inch cast-iron pan or a sauté pan. Pour in the coconut oil.
- Stir in the sliced shallot and sliced peppers once the coconut oil has melted. Add a little salt and pepper to taste—Cook for about five minutes, or until the mixture is aromatic.
- Toss in the spinach, chopped. Cook, constantly stirring, until the spinach is barely wilted.
- Finish whisking the egg mixture and pour it into the pan, covering the vegetables. Sprinkle feta cheese crumbles on top of the frittata.
- Cook for 10-12 minutes, or until the frittata is cooked through, in the oven. Your frittata may puff up in the oven (this is due to the air stirred into the eggs), but it will deflate as it cools.
- Slice the frittata once it has cooled enough to handle, and enjoy!
- You can use 12 whole eggs instead of the egg whites in this recipe if you like.
- I always seek feta in a block form when I need it (instead of pre-crumbled). It is a terrific way to ensure you’re obtaining high-quality feta that hasn’t been treated with anti-caking compounds.
- Feel free to use other seasonal vegetables, leftovers from the fridge, or whatever else seems tasty to you in this recipe!
- I prefer to make frittatas in my cast iron skillet, but any large oven-safe sauté pan would suffice.
Serving: 1slice | Calories: 244kcal | Carbohydrates: 7g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 496mg | Potassium: 545mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5055IU | Vitamin C: 58mg | Calcium: 211mg | Iron: 3mg
Spinach Frittata Preparation Procedures
So to get started, I’ve got my oven preheating at 425 degrees Fahrenheit. So the first thing I like to do is prep all of my ingredients. And for my vegetables, I’m starting with 5oz of baby spinach. Now, I always buy the baby spinach prewash in a container like this.
It just makes it so easy and so convenient. And then, from here, I give it a rough chop. I’m going to end up with about four cups of chopped-up baby spinach. So you could use spinach or any other green or any other vegetable you enjoy.
So take this recipe and use it as your blueprint, using your favorite flavors or whatever you have on hand.
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Then I have 8oz of these baby Bell peppers. We love keeping these in the house as a snack. And I just sliced them into thin rings for the frittata. So we need one cup of that. And then finally, a shallot, which is just a mild onion.
And I’m just going to Peel that again and slice it into nice thin rings. The only other filling that I will use is some feta cheese.
Now, whenever you’re buying feta, try to buy it in a block form as I have here because it will always be fresher and creamier.
After all, they don’t need any antsy, caking agents or anything when they’re packing it. And then, from here, you crumble it up yourself. Always a great way to get your hands on the best feta.
Then for the body of the frittata, I’m using eight whole eggs. I recommend buying pastured eggs whenever you can. These are not only the most nutritious eggs you can get your hands on, but they are also the most delicious. And then I’m using eight egg whites. Now I like to add the egg whites to keep things a little lighter.
Plus, it boosts up the protein and the frittata. But if you prefer, you could do all eggs, in which case you would use a dozen eggs.
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If you’re doing the egg whites like I am, what I love to do is buy them recuperated just like this, and then you can measure them out. So eight egg whites would be equivalent to one cup of egg whites. Then I add just a couple of tablespoons of milk.
You can use any milk you prefer. The more fat in the milk, the richer the frittata will be. And then a little bit of salt and a little bit of black pepper. Gently whisk this together, and we are ready to whip up the frittata. So over at the stove, I have a twelve-inch cast iron skillet heating up over medium-low heat.
I love using my cast-iron skillet for the frittata because it’s so durable. It’s just a great pan to have on hand. It will cost you about $25, and it will last you a lifetime if you take good care of it.
So I am a huge fan of the cast-iron skillet. As the pan starts to heat, I will add in a tablespoon of coconut oil, let that melt, create a nice thin coating at the bottom of the pan, and then Ingo my shallots and my pepper rings.
I’ll give that a pinch of salt, and we’ll gently toss it around. I’m just going to let this go for about five to seven minutes. I like the veggies to soften up a bit, but they still have a bit of a bite to them, so I don’t necessarily want them to Brown or to get too soft.
Then I’m ready for my spinach. So this might look like a lot of baby spinach going into the pan, but if you’ve ever worked with fresh spinach before, you know how quickly it Wilts down.
So you’re going to see as the spinach hits the heat of the pan, it’s going to wilt down quickly, and it’s going to end up looking like about a third of what we started with.
Once you have the veggies right where you want them, vibrant in color but nice and tender, then I’m going to give my eggs one last whisk and pour it right over the veggie mixture.
Then I’m just going to finish this with the crumbled feta cheese bread. It is all over the top so that when you are enjoying your frittata, you get a little bit with each bite. I let this go for about a minute, just to the side, set up a little bit, and then I will transfer the pan.
Do this very carefully, especially if you’re working with cast iron because it is heavy in my 425-degree oven, and let that Cook anywhere between eight to twelve minutes.
Ten tends to be the happy medium. Now, if you guys are enjoying my simple, delicious, nutritious recipes, do me a favor and take a moment to like this video. Subscribe to the channel. And don’t forget to hit that notification bell, so you never miss a new recipe that helps me continue to create more recipes for you.
Now, you may notice that once your frittata is cooked, when you pull it out of the oven, it’s going to be puffed up in the center just like mine is.
It’s totally fine; that’s just because when you whisk the eggs, you might have gotten a bit of extra air in there, but you’re going to see as the first cools down that the egg is flattened back down, and it’s going to look just like this. So once your Spinach Frittata is cool enough to handle it, you can cut it up into slices.
You could do four pieces, six pieces, eight pieces. I did six today, but if you were going to enjoy this as your meal, I find cutting it into fours is just perfect so you can serve this on its own.
You can serve it alongside a nice salad, a sweet potato toast, really whatever turns you on. Personally, when I’m eating the fruit Tata I love to top it with a little bit of hot sauce to add a little extra kick.