Spinach & Feta Frittata

READY IN: 30mins
Recipe by Meredith .F

A yummy, healthy breakfast option from Curves' Diane Magazine.

Top Review by ImPat

I scaled this back for 1 but ended up adding a second egg for as soon as I added the egg mixture it immediately set and was not spread out over the pan so quickly beat another egg and added to the mix and the result was a delightful and filling breakfast that only took minutes to cook (about 2 on the stove top and 3 under the grill/broiler). Thank you Meredith F for posting the recipe and Karen Elizabeth for recommending, made for I Recommend tag game.

Ingredients Nutrition


  1. Preheat broiler and place heating rack 4-5" from the heating element. Microwave fresh spinach in a loosely covered bowl on high for about 3 minutes or until it is slightly wilted. Dry spinach thouroughly with paper towels and chop it coarsely.
  2. Meanwhile, coat bottom and sides of a 12" ovenproof skillet with cooking spray. Heat 1 Tbs. oil in the skillet on med-high and add onion. Cook until lightly browned.
  3. In a large bowl, beat eggs thoroughly. Stir in tomatoes, spinach, cheese, Italian seasoning, salt & pepper.
  4. Add remaining 2 teaspoons oil to the skillet with onion and tilt pan to distribute oil evenly. Pour egg mixture in, evenly distributing vegetables with the back of a wooden spoon. Cook over medium heat without stirring for about 7 minutes or until only te surface is loose.
  5. Place skillet under broiler and cook for approximately 2 minutes or until surface is lightly browned. To serve, loosen edges with a knife, flip it onto a cutting board and slice.

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