Spinach Feta Frittata



Serving size

1/2 frittata
30 Minutes

This recipe can easily be multiplied and makes good leftovers, especially as a sandwich.

Spinach Feta Frittata


1 tsp. Olive oil
1 small White onions (thinly sliced)
3 large Egg(s)
2 large Egg white(s)
1 Tbsp Water
1/8 tsp. Ground nutmeg
1 Tbsp. Parmesan cheese (grated)
2 Ounces Fresh spinach (coarsely chopped)
1 ounce Feta cheese (crumbled)


Preheat the oven to 325°F. Place the olive oil in a medium oven proof skillet over medium high heat. Add the onion and cook for about 5 minutes until lightly browned.

Whisk together the eggs, egg whites, water, salt, pepper, nutmeg, parmesan and spinach.

Pour the egg mixture into the pan with the onions. Stir and cook for about 1 minute.

Sprinkle the crumbled feta cheese over the top and place the pan into the oven.

Cook for about 15 minutes until the frittata is firm.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Frittatas make the perfect weekend brunch and they’re great when you have guests. You can serve them hot fresh out of the oven, but they’re great cold as well.

"Although I cannot lay an egg, I am a very good judge of omelettes."

George Bernard Shaw, Playwright