Spinach and Feta Frittata

Name: Spinach and Feta Frittata
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 10 large eggs; 5 oz baby spinach; 4 oz feta cheese, crumbled; ¼ cup whole milk; 1 yellow onion, diced; 2 clove garlic, minced; 2 tbsp extra-virgin olive oil; 2 tbsp fresh dill, chopped; salt and black pepper, to taste

A big skillet frittata with wilted spinach and pockets of salty feta. It bakes in one pan and covers breakfast for most of the week.

By The Mediterranean Diet Lab Editorial TeamPublished August 12, 2026easy

A spinach and feta frittata in a cast-iron skillet on a wooden board, with one wedge cut away.

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 6

Instructions

1
Heat the oven to 375°F.
2
Warm the olive oil in a 10-inch ovenproof skillet over medium heat. Cook the onion until soft and translucent, about 5 minutes, then add the garlic and cook 1 minute more.
3
Add the spinach a handful at a time, stirring until each batch wilts before adding the next. Spread it into an even layer.
4
Whisk the eggs with the milk, dill, a teaspoon of salt, and plenty of black pepper until no streaks of white remain.
5
Pour the eggs over the spinach and let them cook undisturbed for 3 to 4 minutes, until the edges begin to set. Scatter the feta over the top.
6
Transfer the skillet to the oven and bake 18 to 22 minutes, until the center is just set and no longer wobbles when you nudge the pan.
7
Let it rest 5 minutes before slicing into wedges. It keeps covered in the fridge for 4 days.

Equipment

10-inch ovenproof skillet

The Mediterranean Diet Lab Editorial Team

Recipe & Content Team

Our editorial team develops, cooks, and tests every recipe in a home kitchen using ingredients you can find at a regular U.S. grocery store. We follow widely published dietary guidance and cite our sources. We are not medical professionals, and our content is educational. It is not a substitute for personalized advice from a qualified healthcare provider.

This content is educational and is not medical advice. Nutrition information, where shown, is an approximate estimate.

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Instructions

Heat the oven to 375°F.

Warm the olive oil in a 10-inch ovenproof skillet over medium heat. Cook the onion until soft and translucent, about 5 minutes, then add the garlic and cook 1 minute more.

Add the spinach a handful at a time, stirring until each batch wilts before adding the next. Spread it into an even layer.

Whisk the eggs with the milk, dill, a teaspoon of salt, and plenty of black pepper until no streaks of white remain.

Pour the eggs over the spinach and let them cook undisturbed for 3 to 4 minutes, until the edges begin to set. Scatter the feta over the top.

Transfer the skillet to the oven and bake 18 to 22 minutes, until the center is just set and no longer wobbles when you nudge the pan.

Let it rest 5 minutes before slicing into wedges. It keeps covered in the fridge for 4 days.

Equipment

10-inch ovenproof skillet