Garden Veggie Frittata with Spinach and Feta

Why You’ll Love This Recipe

• Loaded with colorful veggies and tangy feta for big flavor in every bite.
• Baked, not fried—hands-off and weeknight easy.
• Customizable: swap vegetables with the seasons and use what you have.
• Meal-prep friendly and delicious hot, warm, or room temp.

Grocery List

• Produce: Baby spinach, cremini mushrooms, red bell pepper, yellow onion, garlic, lemon, fresh dill, fresh parsley
• Dairy: Eggs, whole milk, feta, Greek yogurt
• Pantry: Olive oil, kosher salt, black pepper, dried oregano, red pepper flakes (optional)

Full Ingredients

For the Garden Veggie Frittata

• 1.5 tablespoons olive oil
• 1/2 medium yellow onion, diced (about 3/4 cup)
• 1 medium red bell pepper, diced (about 1 cup)
• 8 ounces cremini or button mushrooms, thinly sliced (225 g)
• 2 cloves garlic, minced
• 5 ounces baby spinach (142 g)
• 8 large eggs
• 1/2 cup whole milk (120 ml; or half-and-half for richer)
• 3.5 ounces feta, crumbled (100 g), divided
• 3/4 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• Pinch red pepper flakes (optional)

For the Herby Yogurt

• 3/4 cup Greek yogurt (2% or whole; about 180 g)
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon olive oil
• Pinch kosher salt and black pepper

Optional Garnishes

• Additional chopped dill or parsley
• Chives, thinly sliced
• Crushed red pepper flakes
• Cherry tomatoes, halved

Step-by-Step Instructions

Step 1: Preheat and prepare the skillet

Set an oven rack in the center and preheat to 375°F (190°C). Use a well-seasoned 10-inch cast-iron or other oven-safe skillet. Heat the skillet over medium heat and add the olive oil, tilting to coat the bottom and sides lightly. This helps prevent sticking and promotes even browning.

Step 2: Sauté the vegetables

Add the diced onion and bell pepper. Cook, stirring occasionally, until softened, 4–5 minutes. Add the sliced mushrooms with a pinch of salt and cook until the mushrooms release their moisture and it mostly evaporates, 4–5 minutes more. Stir in the minced garlic and cook just until fragrant, about 30 seconds. Add the spinach and cook, tossing, until just wilted, 1–2 minutes. Taste and season the vegetables with a small pinch of salt and pepper. Spread the mixture evenly across the skillet.

Step 3: Whisk the egg mixture

In a medium bowl, whisk together the eggs, milk, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, dried oregano, and optional red pepper flakes until the eggs are smooth and slightly frothy. Stir in half of the crumbled feta, reserving the rest for the top.

Step 4: Combine and briefly set on the stove

Pour the egg mixture evenly over the hot vegetables. Sprinkle the remaining feta over the surface. Cook on the stove over medium heat for 1 minute, undisturbed, to begin setting the edges. This brief stovetop step ensures a tender, custardy center with nicely set sides.

Step 5: Bake until puffed and just set

Transfer the skillet to the oven and bake 12–16 minutes, until the frittata is puffed, the edges are golden, and the center is just set with a slight jiggle. A thin knife inserted near the center should come out mostly clean. Do not overbake, as carryover heat will continue to cook the eggs.

Step 6: Mix the herby yogurt

While the frittata bakes, combine the Greek yogurt, lemon juice, lemon zest, dill, parsley, olive oil, and a pinch of salt and pepper in a small bowl. Stir until creamy and well blended. Adjust seasoning with more lemon or salt to taste.

Step 7: Rest, slice, and serve

Remove the frittata from the oven and cool in the skillet for 5 minutes to set. Slice into 6 wedges. Serve warm or at room temperature with a generous dollop of herby yogurt and any desired garnishes.

Pro Tips

• Use the right pan: A 10-inch skillet yields a nicely thick frittata. For a 12-inch skillet, reduce bake time by a few minutes.
• Cook out moisture: Let mushrooms release and evaporate their liquid to avoid a watery frittata.
• Don’t overbeat: Whisk eggs until just smooth and lightly frothy; too much air can make the texture spongy.
• Stop early: Pull from the oven when the center still has a soft wobble; it will finish setting as it rests.
• Feta in two parts: Folding some into the eggs and sprinkling some on top creates creamy pockets and a pretty finish.

Variations

• Spring greens: Swap mushrooms and pepper for asparagus and peas; add 2 tablespoons grated Parmesan.
• Zucchini and tomato: Use 1 small zucchini (thinly sliced) and 1 cup halved cherry tomatoes; drain tomatoes well.
• Dairy-free: Use 1/2 cup unsweetened almond milk and omit feta; finish with a drizzle of olive oil and extra herbs.

Storage & Make-Ahead

Refrigerate leftover frittata slices in an airtight container for up to 4 days. Reheat gently at 300°F (150°C) for 8–10 minutes or microwave 30–60 seconds. Frittata can be frozen: wrap individual wedges tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating. The herby yogurt keeps 3–4 days refrigerated; stir before serving.

Nutrition (per serving)

Approximate: 230 calories; 15 g protein; 15 g fat; 7 g carbohydrates; 1 g fiber; 560 mg sodium. Values will vary with ingredient brands and garnishes.