Oven-Finished Frittata with Spinach and Feta
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This follows the same oven-finished frittata method, with a generous amount of wilted, squeezed spinach, oregano and crumbled feta replacing the red pepper and hard cheese; less salt is added since feta is already salty. It's a lighter-tasting, herby take on the classic.
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Method
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Equipment
- 25 cm ovenproof non-stick frying pan
- large bowl
- whisk or fork
- heatproof silicone spatula
- oven gloves
- instant-read thermometer
- chopping board and knife
- plate or board for serving
- colander
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 309 kcal |
| Protein | 19 g |
| Carbohydrate | 9 g |
| of which sugars | 3.7 g |
| of which free sugars | 0 g |
| Fat | 22.2 g |
| of which saturates | 8 g |
| Fibre | 2.4 g |
| Salt | 1.45 g |
Protein per 100 kcal
6.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Eggs
- 8 large eggs
- 2 tbsp whole milk
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 100 g feta, crumbled
Vegetables
- 2 tbsp olive oil
- 1 medium onion, finely chopped about 150 g
- 2 garlic cloves, finely chopped
- ½ tsp dried oregano
- 300 g baby spinach
- 1
Wilt and squeeze spinach. Wilt the spinach in the dry pan over medium heat in 2-3 batches, 2-3 minutes each batch, then tip it into the colander. Once it's cool enough to handle, press out as much liquid as you can and roughly chop it, since trapped water in the leaves would otherwise make the frittata soggy. Wipe the pan dry before continuing.
- 2
Whisk the eggs. Whisk the eggs, milk, salt and pepper together in the bowl, then stir in three-quarters of the feta until the mixture is evenly yellow, about 30 seconds. Using only part of the feta now keeps some back to scatter on top later for pockets of melted cheese.
- 3
Cook the onion. Heat the oil in the pan over medium heat and cook the onion for 5 minutes until soft. A moderate heat here draws out sweetness without catching, so the base of the filling isn't bitter.
- 4
Add garlic and spinach. Stir in the garlic and oregano and cook for 30 seconds until fragrant, then add the chopped spinach and stir for 1-2 minutes until glossy and dry. Cooking off any last moisture at this stage is what keeps the finished frittata firm rather than watery.
- 5
Set the base. Turn the grill (broiler) up to high and set a shelf at about 15cm from the heat. Turn the heat under the pan down to medium-low, pour in the egg mixture and stir gently for 30 seconds so the filling is evenly spread, scatter over the remaining feta, then leave undisturbed for 6-8 minutes, lifting the edge once or twice to let liquid egg run underneath. The base and edges should be set while the top stays wet.
- 6
Finish under the grill. Protecting your hands with oven gloves because the handle is very hot, put the pan under the grill for 3-5 minutes, until the spinach and feta frittata is puffed, flecked with gold and firm throughout. A knife pushed into the centre should come out completely clean with no liquid egg, and the centre should reach 71°C.
- 7
Rest and serve. Leave it to stand for 5 minutes so the feta firms up, free the edges and base with the spatula, then glide it onto the plate and cut into wedges. Resting lets the egg firm up fully so the wedges hold their shape. Serve hot or warm.
Storage
Refrigerate leftovers within 1 hour, use within 2 days, and either eat cold or reheat until piping hot all the way through (74°C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
