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As my last posts have highlighted, this Spinach Feta Frittata was made quite a while back. To be exact, I made this recipe on Mother’s Day. So as I write this post, it was almost a month ago. I guess I have a lot of catching up to do. This brunch dish was my wife’s request. She loves a frittata and loves feta cheese. When I was making this dish, we still had our daughter at home, pre-Washington DC relocation, so it was a special Mother’s Day for us.
Spinach Feta Frittata
Allow me to reflect and boast about my wife for a quick second. My 3 kids have turned out pretty darn amazing. I have to give the majority of the credit to my wife. We had the good fortune, while the kids were young, for my wife to be a stay at home mom. She left a very exciting and exhilirating career working for the Chicago Bulls (during the Michael Jordan era). Now, that the kids are old enough, they too truly appreciate that fact their mother stayed at home for them. So this Spinach Feta Frittata is a very, very small thank you to my wife.
Returning to the recipe, what we like so much about frittatas is there consistency. A frittata is started on the stove top but finished in the oven. The frittata is moved to the oven approximately halfway through the cooking. The baking in the oven makes the frittata light and fluffy. You can put so many ingredients in a frittata. It holds up well to most anything. I guess that is true for eggs in general. What is so interesting is that a frittata can be adapted to so many different cultures just by changing up the ingredients. To prove this fact, below is a Mexican Fritatta that I posted on April 8th.
Mexican Frittata
- 9 Eggs
- 3 tablespoons olive oil. divided
- 2 cloves garlic, minced
- 1/2 red pepper diced,
- 6 ounces sliced mushrooms
- 4 ounces feta cheese
- 8 ounces spinach
- Pepper to taste
- 2 teaspoons Mediterranean Sea Salt
- 2 teaspoons Mediterranean Oregano
- Add 1 tablespoon of the oil to a skillet. Heat on medium heat.
- Add the mushrooms and diced peppers and cook until softened - about 3 minutes.
- Next, add the garlic and most of the spinach and cook until wilted.
- Add the spices and mix.
- Add the eggs and the remaining spinach. Cook until it just begins to set.
- Top with the feta.
- Move to a 325 degree oven and cook until set - approximately 10 minutes.
- Serve and enjoy!
Ingredients
Spices, and vegetables added in stages.
Mediterranean Spices
Mushrooms & Peppers
Spinach Wilting
Eggs added and then feta topped before putting the pan in the oven.
Eggs Added
Feta Topped
Added to oven to fluff up and cook through.
Plated
I could certainly go for being your taste tester today Peter! Pinned and shared!
You are welcome to come my way to be my taster!
Spinach and feta are such a great combination and I love a frittata. You can throw just about anything in one and have a full meal! This is going to be breakfast on Sunday!
This frittata looks divine! Love the spinach and creamy feta cheese! Delicious – definitely need to try this out!
There’s nothing better than delicious frittata for a perfect breakfast or brunch. This is a fine example.