This spinach frittata is a quick and easy way to eat a nutritious meal for breakfast, lunch, or dinner. Featuring spinach, baby bell peppers, and creamy feta cheese, it’s super flavorful and can be ready with very little effort or meal prepped ahead of time. Serve it warm or cold, paired with a green salad or fresh fruit and enjoy.
my favorite frittata recipe
You can never go wrong with a tasty egg bake to start off your day, and this frittata recipe made with spinach, baby bell peppers, and feta cheese is one of my favorites (it may be tied with my roasted vegetable frittata)! It’s quick to put together, flavorful, and can satisfy even the heartiest of appetites.
I’m always looking for easy breakfast recipes that my whole family will eat, and I’ve found that crustless quiche and healthy frittata recipes are always a big hit! You can even easily customize frittata recipes to everyone’s tastes, and it’s not too complicated to whip up. In fact, I’ve made this spinach frittata recipe three times in the past month. It’s that good.
what is a frittata?
Frittatas are egg-based dishes and very similar to quiche, but frittatas are crustless and they typically have less milk. This makes them perfect for people following a low calorie, gluten free, Paleo or even a Keto diet. They are low carb, high protein and packed with nutrients! It’s also like an omelet, but can be easily scaled to serve more people.
ingredients needed
This delicious spinach frittata is made with simple, good-for-you ingredients that will keep you fueled right up until lunch. Here’s what you’ll need:
- Coconut oil – for cooking the veggies and eggs.
- Eggs + egg whites – you’ll need 8 eggs and 8 egg whites for this recipe. However, if you prefer, you can omit the egg whites and use 12 whole eggs.
- Milk – to make the frittata nice and fluffy! Feel free to use any milk you’d like.
- Vegetables – I used spinach, shallots and baby bell peppers in this recipe, but feel free to mix in your favorites.
- Feta cheese – Feta cheese is so wonderful in frittata recipes, but you can also use a different cheese or omit to keep this frittata dairy-free.
- Salt + pepper – to bring out all the flavors.
how to make this spinach frittata
Frittatas are super easy to make! The cooking starts on the stovetop and then they are finished in the oven. Here’s how to make a spinach frittata:
- Make the egg mixture. Start this recipe by preheating the oven and whisking together eggs, egg whites, milk, and a pinch of salt. Set aside.
- Cook veggies. Heat coconut oil in an oven-safe skillet over a medium-high heat. Sauté sliced shallot and sliced baby bell peppers until soft and fragrant. Add in chopped spinach. Stir together and cook until the spinach is just wilted.
- Combine egg mixture with veggies. Give the egg mixture another stir and pour into the skillet, covering the veggies. Sprinkle crumbled feta cheese over the top of the frittata.
- Bake. Place the skillet in the oven and bake for 10-12 minutes or until the frittata is cooked through.
- Enjoy! Once the frittata is cool enough to eat, slice and enjoy!
customize your healthy spinach frittata
- Feel free to mix and match veggies depending on what you like and have available. It’s okay to leave some out, or add some different ones into the mix.
- Change up the cheese for a different flavor: try out sharp cheddar, pepper jack or a spicy cheese or even parmesan cheese.
- Add a boost of protein with your favorite breakfast meats like ham, bacon or crumbled sausage.
Any way you make this spinach frittata recipe, it’s going to be incredible and perfect for any meal of the day – breakfast, lunch or dinner. Or meal prep this on Sunday and enjoy leftovers throughout the week!
how to store this spinach frittata
This spinach frittata recipe will keep in the fridge for up to one week, so you can enjoy a healthy, easy breakfast or lunch all week long. It’s also great for prepping ahead of time for weekend brunches! Simply place the completely-cooled frittata into an airtight container (or completely cover the pan) and store it in the fridge.
When you’re ready to eat it, just reheat individual slices in the microwave for 30-60 seconds. You can also reheat slices in the oven at 350 degrees F for about 10-15 minutes or reheat the entire pan for 20-30 minutes.
more delicious breakfast options
- Sheet Pan Pancakes
- Green Breakfast Smoothie
- Healthy Vegetable Frittata
- Healthy Banana Bread Muffins
- Banana Oatmeal Pancakes
If you make this spinach frittata recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Spinach Frittata
Ingredients
- 1 tablespoon coconut oil
- 8 eggs
- 8 egg whites* (1 cup)
- 3 tablespoons organic 2% milk, or any milk you prefer
- 1 shallot, peeled and sliced into thin rings
- 1 cup baby bell peppers, thinly sliced into rings
- 5 ounces baby spinach, roughly chopped
- 3 ounces feta cheese, crumbled
- salt and pepper to taste
Instructions
- Pre-heat the oven to 400ºF.
- In a large bowl, combine eggs, egg whites, milk, and a pinch of salt. Whisk and set aside.
- Heat a 12-inch cast-iron pan or sauté pan over a medium high heat. Add coconut oil.
- Once the coconut oil has melted, stir in the sliced shallot and sliced peppers. Season with a bit of salt and pepper. Cook for five minutes or until fragrant.
- Add in chopped spinach. Stir together and cook until the spinach is just wilted.
- Give the egg mixture one last whisk and pour into the pan, covering the veggies. Sprinkle crumbled feta cheese over the top of the frittata.
- Place in the oven and cook for 10-12 minutes or until the frittata is cooked through. You may notice your frittata puff up in the oven (that's from the air the gets whisked into the eggs) it will deflate as it cools.
- Once the frittata is cool enough to handle, slice and enjoy!
Notes
- If you prefer, you can omit the egg whites and use 12 whole eggs for this recipe.
- I always look for my feta in block form (instead of pre-crumbled). This is a great way to know you are getting good quality feta with no anticaking agents.
- This is a very flexible recipe, feel free to swap in other seasonal veggies, leftovers from the fridge, or whatever sounds good to you!
- I love making frittatas in my cast iron skillet but any large sauté pan that is oven-proof will work.
Comments
Carolyn Keierleber says
So so good! I was starving when I saw the video so I ordered the ingredients immediately and made this for dinner. Loved it. Simple. Clean and delicious. Thank you!
Sumit Singh says
This is a healthy and tasty food item it contains spinach, baby bell peppers, and creamy feta cheese. Many people will find this quick-to-make recipe useful. The suggestion to try out different seasonal recipes is also nice. I also wanted to know which coconut oil did you use?
Thanks for posting the recipe. Keep posting such information.
Debra says
My family and I all love eggs. I was in a pinch for time and decided this recipe would be worth trying. My 4 children all want me to make it again. What a great way to get extra spinach into growing bodies. Yummy! I did just the 8 eggs and left it at that so that it would cook faster. It was perfect. Next time I’ll have to make 2!
Please keep doing what you do. I found your recipes a week ago and I have already tried 6 recipes of yours. We love them all and it’s helped me to just relax a bit more because i printed up maybe 15 recipes of yours, and now I’m just rotating them.
Amanda Rush says
This was delicious. Another great recipe of yours. Thanks for sharing.
Kailee says
Yum, can’t wait to try this!
Rob Dikkers says
Thank you Dani, its very tasty and a good recipe.
Susan says
Made this for dinner tonight and followed the recipe exactly. Excellent, 10/10 would recommend.
Melissa Chernovsky says
This was so easy to make and I really enjoyed it with some fresh salsa I made and a little hot sauce. Next time I’ll add mushrooms and maybe some ham. So many different veggies you can add to this.
Dani Spies says
I love the addition of mushrooms – that’s a great idea!!