Spinach and Feta Cheese Baked Frittata

If you like eggs, then frittatas are the absolute best egg recipe there can be. Loaded with veggies, cream and cheese with a creamy fluffy texture and supremely filling. They are easy to make and can be made using whatever little tidbits you find in your fridge that you need to use up. This frittata is a special one though, made with spinach, bell pepper, cherry tomatoes and loaded with Feta and Parmesan cheese. Absolute YUM!!!

We like to eat frittatas for breakfast, lunch even for dinner. It’s a cheap meal which comes together quickly. You can make them with almost any ingredient you have on hand so they are perfect for using up all the little leftover vegetables and cheeses left in your refrigerator. Since they are great hot right out of the oven or at room temperature, they are perfect for entertaining.

Check out my other favorite frittata recipe: Arugula, Portobello and Feta Frittata

What you’ll need…

P.S. For exact measurements check out the recipe card at the end of this post.

• 1 T olive oil
• 10 eggs (prefer free range)
• 1/2 cup heavy whipping cream
• Sea salt and black pepper, to taste
• 1 medium red or green bell pepper, diced
• 2 scallions, sliced
• 1 c. cherry tomatoes, halved
• 2 c. fresh spinach, chopped (do not use frozen, it will just spoil your dish)
• 4 oz. feta cheese, crumbled
• 1/2 c. parmesan cheese, freshly grated
• 1/2 c. fresh basil, roughly chopped

What you’ll need to do…

1| Preheat oven to 400F/200C

2| Grease a large cast iron skillet or a baking dish with one tablespoon of olive oil. Set aside.

3| In a large mixing bowl, whisk together eggs and the heavy cream. Season with salt and pepper, to taste.

4| Spread the green pepper, scallions, spinach, and cherry tomatoes on the bottom of the prepared skillet and season with salt and pepper to taste. Pour the egg mixture over the veggies.

5| Top with feta and parmesan cheeses.

6| Bake until the eggs are fully set and slightly browned around the edges, 18-20 minutes.

7| Remove from oven and let cool for 5 minutes before slicing. Serve topped with fresh basil. Enjoy!

Spinach and Feta Cheese Baked Frittata

Baked frittata loaded with cheese, nice and fluffy. Make this for lunch or brunch easy, filling and tasty.

Cooking Method: Baked Cuisine: American Courses: Breakfast, Brunch Recipe Keys: Gluten Free Low Carb M Meal Prep

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Ingredients

Servings

• 1 tbsp olive oil
• 10 eggs
• ¹⁄₂ cup heavy whipping cream
• Sea salt and black pepper, to taste
• 1 medium red or green bell pepper, diced
• 2 scallions, sliced
• 1 cup cherry tomatoes, halved
• 2 cup fresh spinach, chopped
• 4 oz feta cheese, crumbled
• ¹⁄₂ cup parmesan cheese, freshly grated
• ¹⁄₂ cup fresh basil, roughly chopped

Instructions

1. Preheat oven to 400F/200C.

2. Grease a large cast iron skillet or a baking dish with one tablespoon of olive oil. Set aside.

3. In a large mixing bowl, whisk together eggs and the heavy cream. Season with salt and pepper, to taste.

4. Spread the green pepper, scallions, spinach, and cherry tomatoes on the bottom of the prepared skillet and season with salt and pepper to taste. Pour the egg mixture over the veggies.

5. Top with feta and parmesan cheese generously.

6. Bake until the eggs are fully set and slightly browned around the edges, 18-20 minutes. 

7. Remove from oven and let it cool for 5 minutes before slicing. Serve topped with fresh basil. Enjoy!

   

Keywords: spinach and feta baked frittata