Spinach & Feta Frittata

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Spinach & Feta Frittata

Creamy baked frittata with baby spinach, fresh dill and Fairview Feta.

Ingredients to serve 2

  • 30ml x cream
  • 5g x fresh dill – chop finely
  • ½ x onion – peel and chop finely
  • 100g x baby spinach
  • 100g x Fairview Feta - cube
  • 3 x eggs (from your pantry)
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 60ml x cream
  • 10g x fresh dill – chop finely
  • 1 x onion – peel and chop finely
  • 200g x baby spinach
  • 200g x Fairview Feta - cube
  • 6 x eggs (from your pantry)
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)


Step 1

Preparation: Preheat the oven at 180°c – make sure the rack is in the middle of the oven. Prepare all ingredients as indicated above.

Step 2

Egg Mix: Add the eggs, cream, dill, salt and pepper in a medium bowl and whisk to combine; set aside.

Step 3

Frittata: In a non-stick oven proof saucepan heat a few glugs of olive oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the spinach (in batches if needed) and toss until wilted and almost all the liquid is evaporated, about 3 minutes. Spread into an even layer over the bottom of the skillet and add with the feta cubes.

Step 4

Pour the egg mixture over the spinach and cheese. Tilt the pan to make sure the egg mixture settled evenly over all the spinach. Cook, undisturbed, until the eggs at the edges of the pan begin to set, about 2 minutes.

Step 5

Bake Frittata: Transfer the pan to the oven and bake until the eggs are completely set - 10 minutes. To check, cut a small slit in the centre of the frittata. If raw egg runs into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool in the pan for 5 minutes, then slice into wedges and serve warm.