This effortlessly baked spinach frittata is perfect for breakfast or meal prep, staying fresh for days. Made with just three simple ingredients and no stovetop needed, it’s quick, convenient, and packed with protein and leafy greens—plus, it tastes amazing!
INGREDIENTS
- 1 lb frozen spinach, thawed and squeezed dry
- ½ cup crumbled feta cheese
- 6 eggs
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
INSTRUCTIONS
- Preheat & Prepare
Preheat the oven to 375°F (190°C). Grease or line an 8-inch (20 cm) baking dish with parchment paper. - Drain the Spinach
Place the thawed spinach in a colander and squeeze out as much excess water as possible. - Whisk the Eggs
In a large bowl, whisk together the eggs, salt, and black pepper until well combined. - Assemble & Bake
Spread the spinach and crumbled feta evenly in the prepared baking dish. Pour the egg mixture over the top, ensuring it spreads evenly. - Bake to Perfection
Bake for about 15 minutes, until the frittata is just set, fluffy, and lightly golden. Avoid overbaking, as this can make it tough. - Serve & Enjoy
Serve warm, ideally fresh out of the oven. It pairs perfectly with a simple salad and Italian focaccia.
STORAGE TIPS
- Store cooled leftovers in an airtight container in the fridge for up to 2–3 days.
- Reheat in the microwave, oven, or on the stovetop until warmed through.
- Not freezer-friendly—best enjoyed fresh!
