Skillet pan spinach & feta frittata

Episode 17: One Pan Meals

Every now and then I create a recipe that makes me stop in my tracks and think… wow, that was good. This frittata was one of those moments. It came together so effortlessly, yet tasted like something you’d be proud to serve at a brunch or lazy weekend lunch.

It’s light, fresh and full of flavour. I’ve always loved the pairing of spinach and cheese, and this recipe combines them in the most delicious way. The spinach is gently wilted before being folded through a creamy mix of eggs, crumbled feta and nutty, melty gruyere. Each bite is soft and savoury with just the right amount of sharpness from the cheese and earthiness from the greens.

There are a few tricks I share to help you nail the perfect frittata. We layer the flavours so every bite has something going on, we make sure the eggs are just set without overcooking, and then finish it all in the oven for that golden, puffed top. And once you have the technique down pact, the flavour combinations are endless! I am thinking for my next frittata I want to do a roasted pepper, eggplant and garlic one. Yummmm!

If you’ve ever thought frittata was a little boring or dry, this one will change your mind. It certainly did for my 18 month old daughter who couldn’t stop eating it. You can see her little hand creeping into the photo for a sneaky taste. Keep reading for all my tips and the full recipe. You’ll be making frittata like a pro in no time!

This One Pan Meals series will be available exclusively to my paid subscribers. I aim to send 1 recipe every week (moving this series to a Thursday morning, Australian time)! Your support means so much and helps me keep creating the cozy, comforting recipes you love. Thank you for being here and for cooking along with me — it truly means the world. If a paid subscription is not your thing, you can access so many free recipes over on my website.