Spinach and Feta Frittata

A frittata is what to make when the fridge holds a carton of eggs and not much else that adds up to dinner. This one keeps the filling simple and very green: a bag of baby spinach wilted down with red onion and garlic, a handful of cherry tomatoes for sweetness and a generous crumble of feta that softens into salty pockets as it cooks.

Unlike an omelet, there’s no folding or flipping. The eggs set gently on the stove for about five minutes, then the whole skillet slides under the broiler to puff up and turn golden on top. Cut it into wedges and you have a vegetarian supper for four, with leftovers that taste just as good cold the next day.

A note on the pan

A 10-inch skillet that can go under the broiler is the one piece of equipment that matters. An oven-safe nonstick pan makes the frittata slide right out; a well-seasoned cast-iron skillet works too and gives slightly crispier edges. Avoid pans with plastic handles. With 8 eggs, a 10-inch pan gives a frittata about an inch thick, which sets through in the time given here.

Ingredients

Eggs. Eight large eggs serve four people as a main course. Whisk them thoroughly so the whites and yolks fully combine; streaky eggs make a patchy texture.

Milk. A quarter cup keeps the eggs tender. Half-and-half makes it richer. Too much liquid, though, and the frittata turns wobbly and weeps.

Spinach. Five ounces of baby spinach looks like a mountain but cooks down to a thin layer. Wilting it first removes water that would otherwise make the eggs soggy.

Feta. Block feta crumbled by hand is creamier and less dry than pre-crumbled. Since feta is salty, the eggs need only a modest amount of salt.

Tomatoes and onion. Halved cherry tomatoes stay juicy without flooding the pan. Red onion adds mild sweetness; a couple of sliced green onions are a good stand-in.

Method

Heat the broiler. Set a rack about six inches below the broiler element and turn it on while you prep. Whisk the eggs with milk, salt, pepper and oregano until smooth.

Soften the aromatics. Warm the olive oil in the skillet over medium heat. Add the onion and cook for about three minutes, stirring now and then, until soft. Stir in the garlic for 30 seconds.

Wilt the spinach. Add the spinach a handful at a time, turning it with tongs until it collapses, about two minutes. When the pan looks almost dry, spread the vegetables evenly over the bottom and scatter the tomatoes on top.

Set the eggs. Pour the eggs over the vegetables and sprinkle with feta. Let them cook undisturbed for a minute, then every so often run a spatula around the edge and tilt the pan so runny egg slides underneath. After five to six minutes, the edges should be set while the center still looks slightly wet.

Broil. Move the skillet under the broiler for two to four minutes. Stay close: it’s ready when puffed and lightly golden, and the center no longer jiggles. Let it rest for two minutes, then loosen the edges and cut into wedges.

Three things that make a better frittata

1. Medium heat, not high. High heat makes the bottom brown and rubbery before the middle sets.
2. Dry fillings. Anything watery, like raw spinach, mushrooms or zucchini, should be cooked first.
3. Take it off early. The frittata keeps cooking from the heat of the pan as it rests. Pulled at just-set, it stays custardy instead of spongy.

Ways to change it up

• Add potatoes: Fold in a cup of diced leftover roasted potatoes with the spinach for a heartier, Spanish-style slice.
• Change the cheese: Goat cheese, shredded mozzarella or grated parmesan all work in place of feta.
• Add herbs: Fresh dill or basil stirred into the eggs goes well with the spinach and feta.
• Go Greek: Add a handful of sliced Kalamata olives and a spoonful of roasted red peppers.
• Add meat: Crumbled cooked halal chicken or beef sausage, or diced smoked turkey, can go in with the onion if you’re not keeping it vegetarian.

Substitutions and halal swaps

• Feta: many fetas are made with microbial rennet, but check the label or buy halal-certified feta. Goat cheese or crumbled halloumi also work.
• Milk: use any dairy or unsweetened plant milk, or leave it out for a firmer frittata.
• Spinach: chopped kale (cooked two minutes longer), Swiss chard or frozen spinach work. Squeeze frozen spinach very dry.
• Meat: add diced halal beef sausage or leftover roast chicken with the onion.
• Pan: without an oven-safe skillet, cover the pan and cook on low for 8 to 10 minutes until set.

What to eat it with

A green salad dressed with lemon and olive oil and a slice of crusty bread are all you need. On a hungrier night, serve it alongside the Greek chickpea salad or a cup of tomato soup. If you love eggs for dinner, the quick shakshuka is a similar one-pan idea with a spiced tomato sauce, the Turkish eggs pair poached eggs with garlic yogurt and chili butter, and you’ll find more in our egg dinner recipes and easy vegetarian dinner recipes.

Storage and reheating

Cool leftovers, then wrap the skillet or move the wedges to an airtight container and refrigerate for up to four days. Frittata is good cold or at room temperature, which makes it handy for packed lunches. To warm a slice, microwave it for 30 to 45 seconds, or heat it in a 350°F (175°C) oven for about 10 minutes. Wedges can be frozen individually for up to two months.