Greek · 35 min
Greek Frittata with Spinach, Grape Tomatoes & Feta
- 35 min
- 2–6 servings
- 359 kcal / serving
This frittata blends tender spinach with sweet grape tomatoes and tangy feta, set in a soft, savory egg base. It’s a reliable weeknight option that comes together with simple pantry staples and a quick broil finish.
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Ingredients
- ½ (5 oz) pkgbaby spinach
- ½ (4 oz) pkgcrumbled feta cheese
- 6eggs
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ mediumred onion
- red onions
From the pantry: black pepper, extra virgin olive oil, oregano, dried, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · salad spinner (optional) · spatula · stainless steel or cast iron skillet · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ mediumred onion
- red onions
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- 6eggs
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| eggs | 6 | 12 | 18 |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| red onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the spinach and dry it, then wash and halve the grape tomatoes.
- Heat a skillet over medium heat.
- Peel and dice the red onion; peel and mince the garlic.
- Coat the bottom of the skillet with oil and cook the onion, stirring often, until softened (about 3–4 minutes).
- In a medium bowl, whisk the eggs with oregano, salt, and pepper.
- Preheat the oven to broil and position the rack about 4 inches from the heat.
- Add garlic and tomatoes to the skillet and cook for 1–2 minutes, stirring to combine.
- Add the spinach and stir until wilted.
- Spread the mixture evenly in the skillet and pour in the egg mixture; as the edges set, lift them with a spatula to let uncooked egg flow underneath. Cook until the bottom and sides are firm but the top is still runny (6–8 minutes).
- Sprinkle feta over the top and broil until the top is set (2–3 minutes).
- Cut the frittata into wedges and plate to serve.
Two tips
- Wash the spinach and halve the tomatoes up to an hour ahead for quicker cooking.
- If feta isn’t handy, you can finish with any crumble-style cheese you have on hand; a light drizzle of olive oil at serving adds a gentle finish.
Nutrition per serving
- Calories
- 359 kcal
- Protein
- 23 g
- Carbs
- 9 g
- Fat
- 26 g
- Fiber
- 2 g
- Sodium
- 480 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.