Spinach, Leek and Feta Cheese Frittata is a simple, satisfying dish that cooks in one pan and is ready in about 30 minutes. Greek-inspired and full of bright flavor, it’s a versatile meal that works for breakfast, brunch, lunch or dinner.
If you ever find yourself with extra eggs after a holiday or a busy week, frittatas are a perfect solution. They’re an easy way to use up eggs, vegetables, cheeses and herbs you have on hand, without a lot of fuss.
Frittatas differ from omelets in that they’re started on the stovetop and finished under the broiler, so there’s no flipping or folding required. Vegetables and any raw meats should be cooked first, then spread evenly in the pan before adding the egg mixture.
What is a frittata?
Frittata comes from the Italian word for “fried.” It’s essentially an open-faced egg dish, similar to a crustless quiche, that’s cooked gently on the stove and finished under the broiler so the top sets and browns. Mastering the technique gives you a fast, protein-packed meal any time of day.
How to make Spinach Leek and Feta Cheese Frittata:
Gather the ingredients:
- Butter and olive oil
- 1 large leek (white and light green parts)
- 1 container (5–6 oz) baby spinach
- 1 clove garlic, minced
- Fresh dill (or dried)
- Crumbled feta cheese
- 3 large eggs and 3 large egg whites
- 2 tablespoons milk
- Salt and freshly ground black pepper
A note about leeks:
- Leeks can trap dirt between their layers, so wash them thoroughly. Halve and thinly slice the white and light green parts, then soak in a bowl of water and swish to release grit. Lift the leeks out with a slotted spoon and drain before cooking.
- Cook vegetables and any raw meats first in the same skillet you’ll use for the frittata. Drain excess fat if needed.
- Spread the cooked filling evenly across the bottom of the pan and sprinkle with feta.
- Pour the whisked egg and milk mixture over the filling and let it set gently on the stovetop before finishing under the broiler.
Key technique tips:
- After pouring the eggs into the pan, use a heat-resistant spatula to gently move the mixture around so cooked and uncooked egg are evenly distributed—without scrambling.
- When the edges start to hold together, top with extra cheese if desired and transfer the pan to the broiler. Watch closely; the top will brown and set in just a few minutes.
- Leave the oven door slightly open while broiling so you can monitor progress and prevent over-browning.
A few more tips:
- To avoid shell fragments, crack eggs on a flat surface rather than the edge of a bowl.
- When removing the hot skillet from the oven, immediately cover the handle with a towel or oven mitt. Don’t set the pan down with the hot handle exposed—this can cause serious burns.
A simple tomato salad or a green side makes a bright, fresh accompaniment to this frittata. Enjoy!
Want more great breakfast and brunch recipes? Be sure to try my:
- Easy Hash Brown Frittata with Pesto and Goat Cheese
- Spaghetti Squash, Broccoli, Bacon and Cheddar Mini Quiches
- Muffin Pan Stratas with Basil and Sun-Dried Tomatoes
Spinach Leek and Feta Cheese Frittata
Equipment
-
8-inch oven- and broiler-safe sauté pan or well-seasoned cast-iron skillet
-
Mixing bowl and whisk
-
Heat-resistant spatula
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large leek, white and light green part only, halved and thinly sliced (about 1 cup)
- 1 container (5–6 ounce) baby spinach
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
- 1/3 cup crumbled feta cheese
- 3 large eggs
- 3 large egg whites
- 2 tablespoons milk
Instructions
- Position an oven rack about 6–8 inches from the broiler and preheat the broiler.
- Heat butter and olive oil over medium heat in an 8-inch oven- and broiler-safe sauté pan. Add the leeks and reduce heat to medium-low. Cook the leeks slowly for 15–20 minutes, stirring often, until very soft but not browned.
- Add the spinach and garlic and cook 1–2 minutes, until the spinach wilts. Stir in salt, pepper and dill. Spread the leek and spinach mixture evenly in the pan and sprinkle with feta.
- Whisk the eggs, egg whites and milk in a bowl. Pour the egg mixture over the vegetables in the pan.
- Let the eggs cook slowly on the stovetop. With a heat-resistant spatula, gently move the mixture so cooked and uncooked egg distribute evenly without scrambling. When the edges begin to set, transfer the pan to the broiler and broil 2–4 minutes until the top is set and lightly browned.
- Cut into wedges and serve warm.
Notes
I used a well-seasoned cast-iron skillet; if yours isn’t seasoned, a stainless steel skillet works well.
Substitutions:
- Swap the spinach for kale, Swiss chard, or arugula.
- Use goat cheese instead of feta for a milder, creamier flavor.
Tip:
- Add leftover cooked potatoes for extra heartiness.
Freezer-friendly:
- Cut the frittata into pieces and freeze on a baking sheet. Once solid, transfer to an airtight container or freezer bag. To reheat, thaw in the refrigerator and warm in the microwave or in a 300°F oven wrapped in foil until heated through.
Nutrition
Calories: 304 kcal
Carbohydrates: 10 g
Protein: 20 g
Fat: 20 g
Nutritional values are estimates based on typical ingredients and may vary with brands and portion sizes. Adjust for dietary needs as necessary.
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