Easy Spinach & Feta Frittata


Easy Spinach & Feta Frittata

Easy Spinach & Feta Frittata

When it comes to a super satisfying, healthy weeknight dinner, this simple frittata is as easy as it gets. Just mix three ingredients together. Pop them in the oven. Set the timer and dinner is done. Greens protein and cheese all in the one tasty package.

I’ve been rekindling my love of frozen spinach of late. It’s just so easy to prepare and love that if I have a pack in the freezer, I know there’s a good serve of greens for me if I ever run out of fresh stuff.

enough for: 2
takes: 30 minutes

6 eggs
250g (9oz) frozen spinach, defrosted & squeezed dry
200g (8oz) feta, crumbled
chilli oil, or chilli salt to serve (optional)

1. Preheat your oven to 180C (350F). Grease a 20cm (8in) oven proof frying pan or spring form pan. Add eggs, spinach and feta. No need to season as the feta adds plenty of salt.

2. Bake for 15-20 minutes or until frittata is puffy and just cooked through.

3. Divide between two plates and drizzle with chilli oil (if using).

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WINE MATCH: A crisp dry white like a Sauvignon Blanc or Riesling.

Variations & Substitutions

short on time / too hot for the oven – cook the frittata on the stove top on a medium high heat. When almost cooked, slide onto a plate then toss and pop back in the pan top side down for the other side to set.

less green – replace spinach with cooked pasta, cooked chickpeas or roast veggies like sweet potato, eggplant, capsicum (bell peppers) or zucchini.

different cheese – I love the saltiness of feta with the spinach, however most cheese will work here. Ricotta, cheddar, goats cheese, gruyere, parmesan or even blue. Or try a mixture of cheese.

dairy-free – replace feta with cooked chickpeas, bacon, canned tuna, canned sardines or sun dried tomato. Or sprinkle with nuts like pinenuts or smoked salted almonds.

egg-free – sorry! Even I can’t think of an alternative here.

extra flavourings – soften an onion first, add the zest or a lemon (or 1/2 chopped preserved lemon).

no chilli oil – you can just leave it out or add some chopped fresh or dried chilli in with the eggs. Pesto will also work as a flavour boost. Or your favourite hot sauce.

smaller serve – this is quite generous. Consider reducing the eggs to 4 if you’re not super hungry.

carb lovers – serve with buttered bread or toast, warm flat bread or pita or toss in some cooked pasta or potato.

more substantial (low carb) – serve with some walnuts, roast almonds and some Chilli oil.

fresh greens – use any cooked greens like spinach, kale, collards or chard. Just wilt down and chop before adding to the egg and feta. If your greens are still warm, it may cook quicker so check after 10 minutes.

carnivore – serve with some bacon or salami on the side.

Waste Avoidance Strategy

eggs – will keep in the fridge for weeks or use for another meal.

frozen spinach – will keep in the freezer for months.

feta – keeps for months unopened in its packet. Or can be frozen. Or you could make a marinated feta by putting it in a super clean jar from the dishwasher and covering with oil and then keeping it in the fridge. Sometimes I like to add flavourings like bay leaves, lemon zest and pepper corns or chilli.

chilli oil – keep it in the pantry.

Prepare Ahead

Best when freshly made. Although I’ve been eating the leftovers from my photo shoot cold from the fridge and they’ve been lovely on a Summers day. Leftovers make a lovely sandwich filling.

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