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Greek Frittata With Feta And Spinach

Greek Frittata With Feta And Spinach! Whip up a delicious brunch with this easy recipe featuring fluffy eggs, tangy feta, and nutritious spinach. Try it now!

The classic Greek flavors of feta and oregano pair perfectly with the freshness of spinach in this delicious frittata.

This versatile dish is perfect for brunch, breakfast, or even a quick dinner.

With its crispy edges and creamy center, it’s sure to become a staple in your kitchen.

Ready Time

45 mins


9 servings


  • 6 large eggs
  • 1 1/2 cups diced yellow onion
  • 2 cups fresh spinach leaves, chopped
  • 1 cup diced bell pepper
  • 1 cup diced zucchini
  • 1 cup crumbled feta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil


Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat.

Add the diced onion and sauté until softened, about 5 minutes.

Add the diced bell pepper and zucchini, and continue cooking until they’re tender, about 5 more minutes.

Add the chopped spinach leaves and cook until wilted.

In a large bowl, whisk together the eggs, dried oregano, salt, and pepper.

Add the cooked vegetable mixture, crumbled feta cheese, and grated Parmesan cheese to the bowl.

Mix well to combine.

Pour the egg mixture into a greased 9-inch pie plate or skillet.

Bake for 35-40 minutes, or until the edges are golden brown and the center is set.

Let it cool for a few minutes before slicing and serving.


Use any color bell pepper you like, but red will give the frittata a pop of color.

Don’t overfill the skillet with the vegetable mixture, as it will wilt and shrink down as it cooks.

If using frozen spinach, make sure to squeeze out as much water as possible before adding it to the skillet.

Don’t overmix the egg mixture, or it can become tough and rubbery.

You can prep the vegetable mixture ahead of time, but don’t add the spinach until you’re ready to cook it, as it will wilt quickly.

Let the frittata rest for at least 10 minutes before slicing to allow the eggs to set.

For a crisper crust, broil the frittata for an additional 1-2 minutes after baking, watching closely to prevent burning.

Nutrional Value

  • Calories: 242
  • Protein: 20g
  • Fat: 14g
  • Saturated Fat: 4.5g
  • Cholesterol: 180mg
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugar: 4g
  • Sodium: 350mg
  • Potassium: 450mg
  • Vitamin A: 20% of the Daily Value (DV)
  • Vitamin C: 60% of the DV
  • Calcium: 20% of the DV
  • Iron: 15% of the DV
Greek Frittata With Feta And Spinach
Greek Frittata With Feta And Spinach

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