Easter Frittata with Spinach and Feta – 6 Egg Bliss

Name: Easter Frittata with Spinach and Feta - 6 Egg Bliss
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 6 large eggs; 1 cup fresh spinach, chopped; 1/2 cup crumbled feta cheese; 1/4 cup milk; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Author: Carry

Published: February 12, 2026

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Easter morning in our house always starts with the smell of你敢相信吗？我的完美复活节煎蛋卷食谱竟源于一场厨房灾难！去年复活节，我手忙脚乱地准备早午餐时，不小心把菠菜掉进了正在煎的鸡蛋里。但你知道吗？这个意外创造出了我家现在最爱的节日早餐——菠菜菲达奶酪复活节煎蛋卷。

这道菜简单到令人发笑，却总是惊艳全场。六颗鸡蛋配上新鲜的菠菜和咸香的菲达奶酪，不到半小时就能做出营养满分的节日大餐。我最爱看客人们发现这么美味的料理竟然如此简单时惊讶的表情。

相信我，这道复活节煎蛋卷会成为你家新的传统美食。它完美平衡了健康与美味——蛋白质丰富的鸡蛋，营养的深绿色菠菜，还有地中海风情的菲达奶酪。最棒的是，整个烹饪过程轻松得连兔子都会嫉妒！

现在每次闻到烤箱里飘出的蛋香，我就会想起那个混乱却美好的复活节早晨。有时候，最美味的发现就藏在意外之中。

Why You’ll Love This Easter Frittata with Spinach and Feta

Let me count the ways this frittata will steal your heart (and become your new go-to Easter dish)!

Morning superhero: It’s ready in 30 minutes flat – perfect for when you’re juggling egg hunts and family visits
Protein powerhouse: Those six eggs will keep everyone full until the ham comes out of the oven
Brunch MVP: Looks fancy served in the skillet, but couldn’t be easier to make
Vegetarian delight: Our non-meat-eating guests always go back for seconds
Your canvas: Add roasted red peppers or swap feta for goat cheese – it’s endlessly adaptable

Trust me, once you try this recipe, you’ll understand why my family demands it every Easter!

Ingredients for Easter Frittata with Spinach and Feta

Here’s everything you’ll need to make my favorite Easter morning miracle – measured exactly how Grandma taught me to do it (none of that “eyeballing” business when baking eggs!):

6 large eggs – room temperature blends better, but I’ve used cold ones in a pinch
1 cup fresh spinach, chopped – measure after chopping, not before!
1/2 cup crumbled feta cheese – the good stuff, none of that pre-crumbled chalkiness
1/4 cup milk – whole milk makes it extra creamy, but 2% works fine
1 tbsp olive oil – my Greek grandmother would haunt me if I used butter
1/2 tsp salt – trust me, you’ll want every bit of this
1/4 tsp black pepper – freshly ground makes all the difference

Ingredient Notes & Substitutions

Fresh spinach wilts down perfectly, but in an Easter emergency, thawed frozen spinach works (squeeze it bone dry!). Not a feta fan? Tangy goat cheese crumbles beautifully. For dairy-free folks, almond milk and olive oil work, though the texture changes slightly. And if you’re feeling fancy, a sprinkle of fresh dill takes this from great to “when’s the next holiday?” amazing.

Equipment You’ll Need

Here’s the short and sweet list of tools that’ll make your Easter frittata magic happen:

10-inch oven-safe skillet – my trusty cast iron works perfectly
Mixing bowl – any old bowl will do, but I’m partial to my yellow Pyrex
Whisk – or a fork in a pinch (we’ve all been there!)
Measuring cups/spoons – no eyeballing the milk!
Oven mitts – that skillet gets HOT

See? Nothing fancy required – just basic kitchen gear you probably already have!

How to Make Easter Frittata with Spinach and Feta

Okay friends, let’s get cracking (egg pun totally intended)! Here’s exactly how I make this Easter frittata – follow these steps and you’ll have a perfect golden:Creation every time:

Preheat your oven to 350°F (175°C) – do this first! Nothing worse than ready-to-bake frittata with a cold oven.
Heat olive oil in your trusty oven-safe skillet over medium heat. I always swirl it to coat the sides too – makes cleanup easier later.
Add that gorgeous fresh spinach and watch it wilt down in about 2 minutes. Stir occasionally – you’ll know it’s ready when it turns deep green and reduces by half.
Meanwhile, whisk together eggs, milk, salt and pepper in a bowl. Don’t overdo it – just until yolks and whites are combined. Little bubbles are good!
Pour the egg mixture over your wilted spinach. Hear that sizzle? That’s the sound of deliciousness beginning!
Sprinkle feta evenly across the top. I like to press some pieces gently into the eggs so every bite gets cheesy goodness.
Here’s the hard part: DON’T STIR! Let it cook undisturbed for 3 minutes. This builds that perfect base.
Transfer to oven carefully (remember that hot handle!) and bake for 15-20 minutes. It’s done when the center just barely jiggles.
Let it rest for 5 minutes before slicing – this prevents scrambled eggs and makes clean cuts.

Pro Tips for Perfect Frittata

Resist the urge to stir after adding eggs – that beautiful puff comes from leaving it alone! Test doneness by inserting a knife near the center; it should come out clean with maybe a crumb or two. And please, PLEASE let it rest – those 5 minutes make all the difference between neat wedges and eggy rubble!

Serving Suggestions for Easter Frittata

Oh, the possibilities with this frittata! My absolute favorite way to serve it is right in the skillet – rustic and gorgeous with those golden edges. For Easter brunch, I surround it with fresh berries and a platter of roasted baby potatoes (tossed with rosemary – heaven!).

easter frittata with spinach and feta - detail 1

Room temperature is totally fine too – perfect for when you’re juggling egg hunts and mimosa pouring! And don’t even get me started on how amazing leftover slices taste tucked into a crusty baguette the next day.

Storage & Reheating Instructions

Leftovers? No problem! Store cooled frittata slices in an airtight container in the fridge for up to 3 days. To reheat, I prefer the oven (300°F for 10 minutes) to keep that perfect texture, but the microwave works in a pinch (30 second bursts!). Freezing? I don’t recommend it – eggs get rubbery when thawed.

Nutrition Information

Just between us – I’m no nutritionist, but here’s the scoop on what’s in each delicious slice! These estimates are based on my exact ingredients (your mileage may vary with substitutions):

220 calories – guilt-free holiday eating!
14g protein – keeps everyone full till dinner
16g fat (6g saturated) – thank you, happy eggs and feta
4g carbs – plenty of room for Easter candy later

Remember, these numbers dance a bit depending on your exact ingredients – but isn’t that the fun of home cooking?

FAQs About Easter Frittata with Spinach and Feta

Can I use frozen spinach instead of fresh?
Absolutely! Just thaw it completely and squeeze out every last drop of water – I mean, really wring it out like you’re mad at it. Frozen spinach works in a pinch, though fresh gives that lovely bright green color and slightly crisper texture.

What other veggies can I add to this frittata?
Oh honey, the sky’s the limit! Diced roasted red peppers add gorgeous color, sautéed mushrooms bring earthy depth, and caramelized onions? Pure magic. Just remember – watery veggies like tomatoes need pre-cooking and draining. My rule? Keep additions to about 1 cup total so the eggs can still set properly.

Can I make this ahead for Easter morning?
While it’s dreamiest fresh from the oven, you can bake it the night before and reheat gently. Cover with foil and warm at 300°F for 15 minutes. The texture changes slightly, but it’s still delicious – we’ve done this many Easter mornings when the bunny’s running late!

Go ahead – make this easter frittata with spinach and feta your new holiday tradition! I dare you not to fall in love with how simple yet exclusively festive it is. Snap a photo of your golden masterpiece (I know it’ll be gorgeous) and tag me – I live for seeing your kitchen wins! Whether it’s your first frittata or your fiftieth, this recipe’s got that special something that turns ordinary mornings into celebrations. Now get cracking (last egg pun, I promise) and make some Easter magic!