Gluten-Free Spinach and Feta Frittata
By the Gluten Free Recipes team ·
This vibrant frittata is packed with savory spinach and tangy feta cheese, offering a delightful fluffy texture and a burst of Mediterranean flavors. It's a perfect make-ahead breakfast or light lunch that's both satisfying and naturally gluten-free.
At a glance: This easy breakfast recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 7 ingredients — including eggs, milk, olive oil — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Spinach and Feta Frittata: When preparing this breakfast recipe, ensure all ingredients, especially pre-crumbled feta cheese and any spices, are sourced from brands that guarantee they are free from gluten. Be mindful of shared utensils and cooking surfaces that may have come into contact with gluten-containing foods In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Spinach and Feta Frittata: This recipe is naturally gluten-free, relying on eggs and vegetables as its base. Always verify that all packaged ingredients, such as feta cheese, are certified gluten-free.
Ingredients
- 6 large eggs
- 0.5 cup milk
- 2 tbsp olive oil
- 1 cup fresh spinach, roughly chopped
- 0.5 cup crumbled feta cheese
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease an oven-safe skillet, about 8-10 inches in diameter. In a medium bowl, whisk together the 6 large eggs, 0.5 cup milk, 0.25 tsp salt, and 0.25 tsp black pepper until well combined and slightly frothy, about 1-2 minutes. This ensures an even base for your frittata.
- 2
Heat 2 tbsp olive oil in the prepared skillet over medium heat until shimmering. Add the 1 cup roughly chopped fresh spinach and sauté for about 2-3 minutes, or until it wilts down and becomes tender. The spinach should release its moisture and become vibrant green.
- 3
Sprinkle the 0.5 cup crumbled feta cheese evenly over the wilted spinach in the skillet. Pour the whisked egg mixture over the spinach and feta, ensuring it covers the ingredients evenly. Gently shake the pan to distribute the egg mixture.
- 4
Transfer the skillet to the preheated oven and bake for approximately 18-20 minutes. The frittata is ready when the edges are set and lightly golden brown, and the center is just firm to the touch. A toothpick inserted into the center should come out clean.
- 5
Carefully remove the skillet from the oven and let the frittata rest for about 5 minutes before slicing and serving. This allows the frittata to set further, making it easier to cut. Enjoy warm or at room temperature.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
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