Spinach and Feta Frittata

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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2 red bell peppers, halved

1/2 small red onion, thinly sliced

4 large eggs plus 8 egg whites

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 clove garlic, chopped

3/4 teaspoon dried mint

8 cups baby spinach (about 10 ounces)

3/4 cup crumbled reduced-fat feta cheese

8 pitted kalamata olives, halved

1 tablespoon red wine vinegar

3 whole-wheat pitas, warmed and cut into wedges


  1. Preheat the broiler. Arrange the peppers skin-side up on a baking sheet and broil until charred, about 3 minutes. Transfer to a bowl and cover with plastic wrap; set aside. Preheat the oven to 400 degrees F. Soak the onion in a small bowl of cold water; set aside.
  2. Whisk the eggs and egg whites in a medium bowl with 1/4 cup water and a pinch each of salt and pepper. Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat. Add the garlic and mint; cook until sizzling, 20 seconds. Add the spinach and cook, stirring, until wilted, 2 minutes; season with salt and pepper. Stir in the eggs using a wooden spoon; top with the feta. Cook, undisturbed, until the mixture starts setting around the edges, 2 minutes. Bake in the oven until set and lightly golden, 15 minutes.
  3. Meanwhile, remove the charred skins from the peppers; slice into strips. Drain the onion and toss with the peppers, olives, vinegar and the remaining 1 tablespoon olive oil. Season with salt and pepper.
  4. Slide the frittata onto a board; let rest 5 minutes. Slice into wedges; drizzle with olive oil. Serve with the pita bread and salad.