Let’s make a spinach and feta frittata for a protein-packed breakfast bake, made with fresh spinach, tangy feta cheese, and fluffy eggs!
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Spinach and Feta Frittata
This breakfast bake is not only delicious, it’s also gluten-free and a perfect meatless option for brunch.
My daughter and I have been trying to eat a bit healthier for breakfast (no more pop-tarts) and eggs are a great option.
There is nothing like a hearty, protein-packed breakfast to start the day! 😋
Thankfully, my dad has chickens and gives me what seems like a never-ending supply of farm fresh eggs.
With the spike in groceries, this is also a helpful savings. Thanks Dad!
Look at the size of these beauties:
If you follow me on Facebook you may have seen the grilled chicken, zucchini and pasta recipe I shared for #farmersmarketweek.
This simple dish is also part of the yearly event with a dozen other food bloggers.
There are so many yummy recipes shared that you don’t want to miss. Check them all out with the links at the bottom of this post.
A big thank you to Jolene from Jolene’s Recipe Journal for hosting farmers market week.
Now let’s get to the recipe so you can make your own. There is also a printable recipe card below so you can easily add it to your recipe box.
Ingredients for Spinach and Feta Frittata
- Farm Fresh Eggs – 8
- Fresh Spinach – 4 cups
- Feta Cheese – 6 ounces
- Almond Milk – 3/4 cup
- Salt – 1/2 tsp
- Pepper – 1/4 tsp
- Garlic Powder – 1/4 tsp
- Olive Oil – 2 tbls
Kitchen Supplies
How to Make Spinach and Feta Frittata
Heat the olive oil in a baking pan. Add 4 cups of fresh spinach. Season with salt and pepper. Cook until wilted.
Add the milk and eggs to a large mixing bowl, with salt, pepper and garlic powder. Whisk until well-blended.
Fold in the cooked spinach and feta cheese into the milk and egg mixture. Pour into your baking dish.
Bake in the preheated oven between 35-40 minutes. Test it by inserting a toothpick in the center. If it comes out dry it is done.
Remove it from the oven and let it sit for about 5 minutes.
Serve immediately. Look at how light and fluffy this frittata is:
This was a hit with my nephew and brother-in-law. Did I mention how much my daughter and I loved it?
Think about Christmas morning, Mother’s Day brunch, or just a Sunday breakfast with the family.
It is an extremely versatile recipe, so you can add your favorite cheese and veggies. What about adding mushrooms and bacon or ham?
The possibilities are endless. I’m thinking of using asparagus next!
Let me know if you give this recipe a try!
If you do, please share it with us on Facebook or Instagram by tagging @ourcraftymom. It totally makes my day.
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Now it’s time to enjoy all the other #farmersmarketweek bloggers to see what recipes they will be sharing.
Farmers Market Week
Thank you for stopping by. Have a great day!
Spinach and Feta Frittata Bake
This healthy, spinach and feta frittata is gluten-free and a delicious meatless option for Sunday breakfast or a holiday brunch.
Ingredients
- Farm Fresh Eggs - 8
- Fresh Spinach - 4 cups
- Feta Cheese - 6 ounces
- Almond Milk - 3/4 cup
- Salt - 1/2 tsp
- Pepper - 1/4 tsp
- Garlic Powder - 1/4 tsp
- Olive Oil - 2 tbls
Instructions
- Preheat the oven to 350°F.
- Spray an 8x8 baking dish with non-stick cooking spray.
- Heat the oil in a large skillet.
- Add 4 cups of spinach and season with salt and pepper.
- Cook until wilted.
- Add the eggs, milk, salt, pepper and garlic powder into a large mixing bowl.
- Whisk until blended.
- Slowly fold in the cooked spinach and feta cheese.
- Pour into the 8x8 baking dish.
- Cook between 35-40 minutes until a toothpick placed in the center of the frittata comes out clean.
- Let it sit for 5 minutes before cutting.
- Serve immediately.
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Colleen - Faith, Hope, Love, & Luck
Saturday 10th of August 2024
Feta and eggs...my favorite breakfast combo! Especially when spinach is thrown in as well...YUM!