Gluten-Free Spinach and Feta Frittata

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.

Prep: 10 min Cook: 25 min Total: 40 min Serves: 4

At a glance: This easy breakfast recipe yields 4 servings in about 40 minutes (10 min prep, 25 min cook). It uses 7 ingredients — including eggs, milk, olive oil — and walks through 5 steps. Updated October 25, 2026. 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, eggs, spinach and feta are low risk, though crumbled feta and milk are worth a quick label check. Use an ovenproof skillet free of residue from breaded or floured dishes.

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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

6 large eggs
0.5 cup milk
2 tbsp olive oil
4 cups fresh spinach, roughly chopped (about 4 oz)
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 chopped spinach a handful at a time and sauté for about 3-4 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, or an instant-read thermometer should read 160°F (71°C).
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)

200

Calories

15g

Protein

Carbs

14g

Fat

Fiber

400mg

Sodium

Tips & Notes

Once the spinach wilts, press it against the side of the pan with a spatula and pour off the liquid before adding the eggs. Spinach water makes the frittata soggy.
Feta is salty. Taste a crumb first, and use less than the 1/4 teaspoon of salt if your feta is very salty.
Let the frittata cool, slice it into wedges and refrigerate within 2 hours. It keeps for 3-4 days and is good cold or at room temperature.

Common questions

What cross-contamination risk is specific to Gluten-Free Spinach and Feta Frittata?

Check eggs, milk, olive oil before they go into Gluten-Free Spinach and Feta Frittata. Eggs, spinach and feta are low risk, though crumbled feta and milk are worth a quick label check. Use an ovenproof skillet free of residue from breaded or floured dishes.

How should leftover Gluten-Free Spinach and Feta Frittata be stored?

Let the frittata cool, slice it into wedges and refrigerate within 2 hours. It keeps for 3-4 days and is good cold or at room temperature.

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