Best Spinach Frittata

I have a wonderful spinach onion frittata recipe that calls for frying half an onion in olive oil, adding garlic, spinach and seasonings, and then adding that mixture to an egg-yogurt-Parmesan mixture.

It’s a delicious frittata, but it requires a fair amount of work. Last night, pressed for time, I decided to simply chop the spinach and mix it plus some onion powder with the rest of the ingredients. I also used feta in lieu of the Parmesan, because that’s what I had in the fridge.


The result was so good! Some of the spinach got baked and wilted inside the frittata, while some remained on top and got a little crispy and browned. It was delicious, satisfying, and very easy to make, so this is my new weeknight spinach frittata recipe. I hope you like it too.

Yield: 8 slices


  • 8 large eggs
  • ½ cup whole-milk Greek yogurt
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon onion powder
  • 4 oz cubed whole-milk feta cheese
  • 1 (5oz) bag baby spinach, roughly chopped
  • Olive oil spray (make your own using a spray bottle)


  1. Preheat oven to 400 degrees F. Place a 9-inch pie dish in the oven.
  2. In a large bowl, whisk together the eggs, yogurt, salt, pepper and onion powder. Stir in the cheese and the spinach.
  3. Carefully, using oven mitts, remove the baking dish from the hot oven. Spray with nonstick spray. Transfer the egg mixture to the baking dish. Bake 30-35 minutes, until golden brown and puffy and a knife inserted in center comes out clean.
  4. Allow to cool 5 minutes in pan, then invert onto a platter and from the platter to a cooling rack. Cool 10 more minutes before serving – frittatas taste better at room temperature than when hot.

Nutrition Per Serving

Serving size: 1 slice; Calories: 132; Fat: 8g; Carbohydrates: 4g; Sugar: 0g;Sodium: 375mg; Fiber: 0g; Protein: 10g