Spinach and Feta Frittata | Kevin Wagonfoot
Look, I’ve made my share of kitchen disasters, but this spinach and feta frittata is one of those rare wins I can actually take credit for. It came straight out of the 5-Ingredient Keto Cookbook, and honestly, it’s become my go-to when I need something that looks impressive but won’t stress me out.
What gets me every time is how simple it is. You throw everything in a pan, let the oven do the heavy lifting, and suddenly you’ve got a golden, fluffy slice of egg goodness that works for breakfast, lunch, or that weird dinner moment when you don’t feel like much.
Why This Works for Keto
For keto living, this frittata is exactly what you’re after. It’s loaded with protein and fat from the eggs and feta, the spinach keeps the carbs minimal and honest, and there’s no sneaky sugar hiding anywhere. It’s filling enough to keep you satisfied without the blood sugar rollercoaster, which means you actually feel like yourself the rest of the day.
From the cookbook
5-Ingredient Keto Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Spinach and Feta Frittata
This Spinach and Feta Frittata is a deliciously simple dish that brings together fresh spinach and creamy feta cheese for a satisfying meal. Perfect for breakfast or a light lunch, it's packed with fl
Ingredients
- 4 large eggs
- 2 cups fresh spinach
- 1/2 cup feta cheese
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the frittata cooks evenly and sets properly. A hot oven will help the eggs fluff up nicely.
- In a large oven-safe skillet, heat the olive oil over medium heat. Look for the oil to shimmer but not smoke. This will help to sauté the spinach and infuse the oil with flavor.
- Add the fresh spinach to the skillet, stirring frequently until wilted. This process takes about 2-3 minutes. Wilted spinach keeps the frittata light and adds essential nutrients.
- In a bowl, whisk together the eggs and black pepper until fully combined. The eggs should be slightly frothy, indicating they're well mixed. This will give your frittata a nice texture.
- Pour the egg mixture over the wilted spinach in the skillet, then crumble the feta cheese on top. Cook on the stovetop for about 2 minutes, undisturbed, until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15 minutes or until the center is set and slightly puffed. This final bake ensures the frittata is cooked through and flavorful.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Let your eggs come closer to room temperature before you start. They cook more evenly, and you'll get a fluffier result. I learned this the hard way.
- Don't skip the oven finish. That last few minutes under the broiler gives you that perfect set-on-top texture without overcooking the bottom.
- Make it once and you'll remember the ratios. After that, you can practically make it blindfolded, which is my favorite kind of recipe.
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