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Sliced spinach and feta frittata in a cast-iron skillet, garnished with parsley.

Spinach Frittata With Feta: 35-Minute One-Skillet Breakfast

A 12-inch skillet frittata packed with wilted spinach and crumbled feta, baked until just set. Eight ingredients, one pan, about 35 minutes from fridge to table.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil divided
  • 1 small yellow onion thinly sliced (about 1 cup)
  • 5 oz baby spinach about 5 packed cups
  • 10 large eggs
  • 1/2 cup whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 oz feta cheese crumbled (about 1 cup)

Method
 

  1. Heat the oven to 375 °F. Heat 1 tbsp olive oil in a 12-inch oven-safe skillet over medium heat. Add the onion and cook 5-6 minutes, until soft and translucent.
  2. Add the spinach a handful at a time and toss 2-3 minutes, until fully wilted. Tip into a colander, press with a spoon to squeeze out excess liquid, then wipe the skillet dry.
  3. Whisk the eggs, milk, salt and pepper in a large bowl until no streaks remain. Stir in the feta and the spinach-onion mixture.
  4. Add the remaining 1 tbsp oil to the skillet and swirl to coat. Pour in the egg mixture and bake 20-25 minutes, until the center is just set and the edges pull away from the pan.
  5. Cool in the pan 5 minutes, run a spatula around the edge and slide the frittata onto a cutting board. Cut into 6 wedges and serve warm or at room temperature.