Easy Spinach Frittata

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This super easy baked spinach frittata is a terrific way to make breakfast or a make ahead meal you can keep for days. It’s a breeze to whip up, it uses only 3 basic ingredients and no stove required!

It’s also convenient, packed with protein and leafy greens, and tastes so good!

Close-up of two slices of spinach frittata served on a small wooden board.

I’m sharing a super lazy spinach frittata recipe here, nothing ground breaking, but just a lovely shortcut to make a filling, fresh meal that requires minimal ingredients and little effort.

This Italian egg-based dish similar to a quiche (but without the crust!) has been one of my staples since I was a student, and it’s still going strong in my household.

The recipe uses only 3 ingredients: frozen spinach, feta, eggs (salt and pepper, of course!) and no stove or pans required.

It’s one of those easy recipes perfect for a brunch or a busy weeknight dinner, and it’s absolutely great to get LOADS of green vegetables without even realising it. : )

Frittata with spinach is also super convenient and keeps well, it’s easy to transport (hello packed lunch!) and kid-approved.

List of the ingredients

  • Eggs
  • Frozen spinach
  • Feta cheese (or goat cheese)
  • Salt & pepper
Top view of the ingredients to make a spinach frittata. White surface in the background.

How to make spinach frittata

(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)

  • Preheat the oven.
  • Place the thawed and squeezed spinach in a baking pan.
  • Add the crumbled feta.
  • Pour the egg mixture and bake. Easy peasy!
Top view of a squared pan containing the ingredients to make spinach frittata and showing four different steps of the recipe.

Recipe notes

Spinach frittata ingredients

Spinach: if chopping veggies doesn’t fit in your busy schedule, frozen spinach is so terrific to keep on hand and great to pack your frittata with healthy leafy greens. And this spinach frittata recipe uses 1 lb of spinach, just saying!

Eggs: convenient and economical, eggs provide plenty of protein.

Cheese: the savory feta – or goat cheese – adds rich flavor and creamy factor, so you don’t want to skip the cheese in this recipe. I used the block of feta, it’s convenient and tastes better than the crumbled option.

Salt & pepper: as usual, you need both salt and pepper to add more flavor.

Close-up of a spinach frittata in the squared pan over a light blue background.

Fancy some variations?

Frozen spinach are so convenient, but this crustless quiche is very flexible so you’re welcome to use some leftover roasted potatoes, sautéed kale, leeks or peas instead of spinach.

And if you don’t keep it vegetarian, you might toss in some shredded ham, bacon, or grated cheddar cheese or parmesan cheese for more flavor.

Spinach frittata leftovers

You can be creative with leftover frittatas, it’s versatile and keeps well:

  • Use a slice of spinach and feta frittata as a sandwich filling: it makes one of the most popular filling for panini in Italy (speaking of which, have you ever tried these EASY panini rolls?!).
  • Make the perfect lunch box. I usually cut spinach frittata into little squares for my little one, it makes a balanced school lunch box alongside fresh vegetables, bread, and fruit.
Cubes of spinach frittata in a rectangular meal prep container with vegetables and blueberries.
Recipe updated: originally posted in October 2018, I’ve tweaked the post adding more notes.

More recipes with spinach?

If you love healthy spinach, you might love these delicious recipes:

Lastly, did you make this spinach frittata? Leave a comment and/or give this recipe a rating, I would love to hear from you guys and get your feedback!

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Close-up of two slices of spinach frittata served on a small wooden board.
Print Recipe
5 from 2 votes

Spinach Friitata

This super easy baked spinach frittata is a terrific way to make breakfast or a make ahead meal you can keep for days. It's a breeze to whip up, it uses only 3 basic ingredients and no stove required!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Main Course
Cuisine: Italian
Keyword: baked frittata, spinach frittata
Servings: 4
Calories: 177kcal
Author: Katia


  • 1 lb frozen spinach, thawed and squeezed
  • ½ cup feta cheese, crumbled
  • 6 Eggs
  • ¾ teaspoon salt
  • teaspoon black pepper


  • Preheat the oven to 375°F/190°C
  • Grease or line a 8-inc/20 cm baking dish with parchment paper.
  • Place your thawed spinach in a colander over the sink and squeeze the water out of it.
  • In a large bowl, whisk 6 eggs, salt and freshly ground black pepper. 
  • Arrange spinach and crumbled feta over the baking dish.
  • Add the egg mixture over and spread to ensure it's evenly dispersed. Bake until just firm, but still fluffy and golden. It takes about 15 minutes. Be careful not to overbake or the frittata can get tough.
  • Serve fresh, ideally when it's still warm. It goes well with a simple salad on the side and Italian focaccia.


  • Storage: store cooled leftovers covered in an airtight container in the fridge up to 2-3 days. Reheat in the microwave or oven, or on the stovetop until hot. Best when fresh. This spinach frittata is not freezer friendly.  
  • Nutrition facts: the nutrition values are  for one serving and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.


Calories: 177kcal | Carbohydrates: 6g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 262mg | Sodium: 827mg | Potassium: 493mg | Fiber: 3g | Sugar: 1g | Vitamin A: 13628IU | Vitamin C: 6mg | Calcium: 275mg | Iron: 3mg


  1. Hi! looking to use egg white and raw baby spinach as replacements in this recipe. Any suggestions or tips?

    1. Hi Tonya, I’ve never tried to make this recipe with egg whites, but I think they should work anyway – but I have no idea about the baking time.
      As for the spinach, I recommend sauteing it with some olive oil in a skillet just until wilted, and remove excess water. x

  2. How many eggs is in this recipe?

    1. If you check the recipe it says 6 eggs. x

  3. 5 stars
    I cannot believe how delicious this is! Three ingredients and simple as can be to prepare! Thank you!

    1. I’m so pleased, Janet!
      Thanks so much for sharing and have a great weekend. x

  4. Do you have the nutrition info for this please?

    1. Hi Amy, I’ve added the nutrition facts now! : )

  5. Can I make in the microwave? I prefer not to use oven.

    1. Hi Linda, I think so, but I’ve never tried this recipe in a microwave myself. Sorry I can’t help you with the baking time. X

    2. Any substitute for Feta?

    3. Hey Debbie! Goat cheese (which has similar texture and flavor) or grated parmesan cheese (although different texture, it melts in the oven and brings savory flavor).
      You might also try grated cheddar, but you don’t want to use cheese that is too soft or too sweet. This recipe is easy to whip up and it doesn’t require to cook spinach separately, however, you need to make sure to add enough flavor to the egg mixture (tasty cheese, seasoning, etc..) otherwise it will taste pretty bland. x

    1. It’s fine 😊

    1. Hi Matt, thanks for stopping by! 🙂

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