Spinach and Feta Frittata
Monday, March 02, 2026
"This frittata was truly egg-cellent"
This Spinach and Feta Frittata was inspired by leftover baby spinach
from when I made the
Summer Baby Spinach Salad (click
here
for the recipe), and a Pinterest scrolling session. I knew I wanted to turn
them into something breakfast-inspired.
A frittata is one of those dishes that looks impressive but
is easy to whip up. It comes together quickly with minimal prep, making it
perfect for a brunch, and with Ramadan in full swing, this
recipe is great for Suhoor (Seri).
One of the things I love most about a frittata is how customisable it
is. You can easily add mushrooms, sliced sausages, shredded chicken, diced
paloni, grated cheese or bell peppers depending on what you have in the
fridge. The second time I made this, I didn't have any feta on hand and it
still tasted just as amazing!
This Spinach and Feta Frittata is also ideal for meal planning. You
can bake it in smaller ramekins or use a muffin tray to create individual
portions, perfect for a quick breakfast on the go during busy mornings.
Stored properly, they reheat beautifully in the microwave. It can be made
ahead of time and kept in the fridge until Suhoor, because who wants to
saute onions so early in the morning.
From a nutrition point of view, this dish ticks a lot of boxes. Baby
spinach is rich in vitamins, minerals and antioxidants, while eggs provide a
solid protein-based breakfast that helps keep you fuller for longer.
Frittatas are often considered anti-inflammatory when packed with wholesome
ingredients, which can be particularly supportive for managing
PCOS.
Interestingly, the frittata originates from Italy and was traditionally a
way to use up leftovers, making this recipe a beautiful and delicious nod to
its humble, practical roots, especially how I decided to make it because I
had leftover baby spinach.
TikTok
@spicyfusionkitchen With Ramadan in full swing, this Spinach and Feta Frittata is perfect for Suhoor (Seri). It can be prepped and even baked earlier, so you're not doing the most at suhoor, just warm it up and you've got a yummy healthy breakfast. I've also made it with and without feta before, and they both tasted delicious. Full Recipe on www.spicyfusionkitchen.com 🔗 #frittata #breakfast #easyrecipe #food #foodtiktok ♬ Bala Ma Nhess Vocals Only - aestheticnoor_
Ingredients
80 - 100g Baby Spinach
1 Sliced Purple Onion (Half-Moons)
2 tsp Crushed Garlic
2 Cups Cherry/Baby Tomatoes
2 - 3 Sliced green chillies
4 - 5 Eggs
1/4 Cup Milk
1/2 tsp Baking Powder
1/2 tsp Cracked Black Pepper
1/2 tsp Dried Parsley
1/2 tsp Dried Mixed Herbs
1 tsp Paprika
1/2 tsp Salt (only add if you're not adding in Feta)
1/4 Cup Feta (cubed)
Optional
1 tsp Chicken Spice
1/2 tsp Cayennne Pepper
1/4 tsp salt (if you're skipping the Feta)
Sliced Paloni or Sausages
Cubed Bell Peppers
Sliced Mushrooms
Grated Gouda/Cheddar/Mozarella Cheese
Shredded Chicken
Garnish
Sliced Cherry/Baby Tomatoes
Sliced Purple Onion (Half-Moons)
Crumbled Feta
Method With Pictures
1. Heat a little oil in a frying pan over a medium heat for 1 - 2 minutes.
If you have an oven-safe pan, use it to save on washing up later. Add the
sliced half-moon onions, crushed garlic and sliced green chillies, then
sauté for 2 - 3 minutes, until the onions soften.
2. Next, add in the sliced cherry tomatoes. Sauté for another 2 - 3
minutes, until the cherry/baby tomatoes start to soften, keeping an eye on
the onions and reducing the heat if needed to prevent burning.
3. While the vegetables are cooking, preheat the oven to 180°C. Crack 4 - 5
eggs into a measuring jug (or mixing bowl), then add in the milk, baking
powder, cracked black pepper, dried parsley, dried mixed herbs and paprika
(add salt if you're not adding feta). Whisk until well combined.
4. Stir in the cubed feta, if using, or swap it for grated cheese if
preferred. Mix gently until the cheese is evenly distributed through the egg
mixture.
5. Add the baby spinach to the pan and allow it to wilt and cook down for 1
- 2 minutes, stirring occasionally so it combines evenly with the onions and
tomatoes.
6. If you’re using an oven-safe pan, you can skip this step. Otherwise,
transfer the vegetable mixture into a deep oven-safe dish and spread it out
evenly across the base.
7. Pour the egg mixture over the vegetables, making sure it spreads evenly
so every bite is well balanced.
8. Place the frittata in the oven (180 Degrees C) and bake for 25 - 30
minutes, depending on the thickness. It’s ready when the top is set and
lightly puffed, and a toothpick inserted into the centre comes out clean.
Start checking from 20 minutes and avoid baking longer than 35
minutes.
9. Remove from the oven and serve straight from the dish, or carefully
transfer it to a serving plate if you prefer. Garnish with sliced half-moon
purple onions, cherry/baby tomatoes and crumbled feta. Serve
hot.
Method
- Heat a little oil in a frying pan over a medium heat for 1 - 2 minutes. If you have an oven-safe pan, use it to save on washing up later. Add the sliced half-moon onions, crushed garlic and sliced green chillies, then sauté for 2 - 3 minutes, until the onions soften.
- Next, add in the sliced cherry tomatoes. Sauté for another 2 - 3 minutes, until the cherry/baby tomatoes start to soften, keeping an eye on the onions and reducing the heat if needed to prevent burning.
- While the vegetables are cooking, preheat the oven to 180°C. Crack 4 - 5 eggs into a measuring jug (or mixing bowl), then add in the milk, baking powder, cracked black pepper, dried parsley, dried mixed herbs and paprika (add salt if you're not adding feta). Whisk until well combined.
- Stir in the cubed feta, if using, or swap it for grated cheese if preferred. Mix gently until the cheese is evenly distributed through the egg mixture.
- Add the baby spinach to the pan and allow it to wilt and cook down for 1 - 2 minutes, stirring occasionally so it combines evenly with the onions and tomatoes.
- If you’re using an oven-safe pan, you can skip this step. Otherwise, transfer the vegetable mixture into a deep oven-safe dish and spread it out evenly across the base.
- Pour the egg mixture over the vegetables, making sure it spreads evenly so every bite is well balanced.
- Place the frittata in the oven (180 Degrees C) and bake for 25 - 30 minutes, depending on the thickness. It’s ready when the top is set and lightly puffed, and a toothpick inserted into the centre comes out clean. Start checking from 20 minutes and avoid baking longer than 35 minutes.
- Remove from the oven and serve straight from the dish, or carefully transfer it to a serving plate if you prefer. Garnish with sliced half-moon purple onions, cherry/baby tomatoes and crumbled feta. Serve hot.
Pin This Recipe
Pinning my recipes to your Pinterest boards is so easy.
Simply click on the picture,
and it will open up your Pinterest,
where you can save the image
and recipe links to any board are automatically added.
I hope you enjoy this
Spinach and Feta Frittata recipe.
you may be interested in also checking out
these similar breakfast/brunch recipes: 3 Easy Shakshuka Recipes
Honeycomb Bread (Khaliat Al Nahl)
Be sure to check out my social media,
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