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Spinach and Feta Frittata Recipe

Spinach and Feta Frittata recipe


This is a yummy egg dish with spinach and cheese. It's like a big, fluffy pancake made of eggs, with green leaves and white cheese inside. You cook it in a pan and then in the oven. It's good for breakfast or lunch!


8 Eggs
100 g Feta Cheese
2 Medium-sized Potatoes
200 g Fresh Spinach
1/2 Tsp Nutmeg
1 Small Onion
1 Tbsp Olive Oil
50 g Grated Mozzarella Cheese
Salt and Pepper to taste


Preheat your oven to 180°C/356°F.
Wash and slice the potatoes into thin discs. Boil them in salted water for 5 minutes until just tender, then drain.
Crack the eggs into a large bowl. Crumble in the feta cheese and add a pinch of salt, pepper, and the nutmeg. Whisk together.
Wash the spinach and chop it roughly. Peel and finely chop the onion.
Heat the olive oil in a large, oven-safe frying pan over medium heat. Add the onion and cook until soft, about 3 minutes.
Add the spinach to the pan and cook until it wilts, about 2 minutes.
Spread the cooked potatoes evenly in the pan, then pour the egg and feta mixture over the top.
Cook on the stove for about 5 minutes, until the edges start to set.
Sprinkle the grated mozzarella cheese on top and transfer the pan to the preheated oven.
Bake for 10 minutes, or until the frittata is set and the cheese is golden brown.
Remove from the oven, let it cool for a couple of minutes, then slice and serve.

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