Quick easy cooking is the way to go. This simple spinach frittata with mint and feta makes the perfect brunch or lunch with salad on the side or add something more substantial for supper.
This spinach frittata with mint and feta is my low carb take on the famous spanakopita (spinach pies) of Greece.
But by replacing the filo pastry with the eggs and forming the spinach, mint and garlic into a frittata is a cunning way to cut those carbs without losing the fabulous flavours of Greece.
- Spinach of course. I have just used frozen spinach because I didn’t have any fresh spinach to hand. If you are using frozen spinach make sure it is completely defrosted and give it a good squeeze to remove extra water before you use it.
- Eggs, free-range please.
- Greek yogurt and Feta cheese for a touch of Greek magic. Actually, if you fancy something different here is how to make your own homemade Greek-style yogurt.
- Garlic, lemon and salt and pepper
I have used two cloves of garlic in this recipe. Now don’t recoil in horror thinking that it’s a hell of a lot for one person, it is.
However, I don’t use it as it is. No, I roast the garlic for 10 minutes in the oven at 180C. Roasting garlic turns it’s usually pungent taste into something delightfully squishy and oh so sweet with a real depth of flavour.
How to make this recipe
This is such a simple recipe for spinach frittata to pull together.
Start by roasting the garlic as I mentioned above. Don’t even bother peeling it. You want all that amazing flavour for this simple frittata.
Once that has roasted and cooled down enough for you to squish out the gooey garlic start whisking the eggs.
Now add all the ingredients to this bowl and whisk it all in. Reserve a bit of the feta to sprinkle on top of your frittata.
Pour the batter into a prepared baking tin (or muffin tins) and bake till risen and golden.
This looks amazing when it comes out of the oven all puffy and perfect. Alas, it will soon settle down and lose this magnificent shape but still tastes amazing.
How many does this frittata serve
This recipe is for one person, me, it was my lunch today. Just double up on measurements to make a larger quantity. I made mine in one 14cm pie tin.
If you want to feed more folks then simply double up this recipe to make a much bigger frittata.
Breakfast, brunch or lunch, even supper – the choice is yours!
This spinach and feta frittata can be served hot or cold.
Instead of using a single pie tin this batter makes just the right amount to fill 2 muffin tins so perfect for lunch on the go!
Serve your frittata with mint spinach and feta either on it’s own as a snack or with a simple salad.
Looking for more easy egg recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Frittata with mint spinach and feta
- 1 tsp olive oil
- 2 cloves of garlic unpeeled
- 100 g frozen spinach defrosted and water pressed out
- zest of half a lemon
- 2 free range eggs
- 1 tbsp Greek yogurt
- 1 tbsp chopped fresh mint
- 2 tbsp crumbled feta cheese
- ground black pepper to taste
- Preheat oven to 180C and grease either 2 holes of a muffin tin or a 14cm pie dish
- Roast the garlic cloves on a piece of foil for 10 minutes till squishy and allow to cool a little
- Whisk the eggs in a bowl with the mint, pepper, lemon zest, Greek yogurt and drained spinach
- Peel and mash the garlic and stir into the egg mixture
- Stir well then pour the mixture into the prepared tin and bake for approximately 30 minutes till risen and golden