Spinach Feta Frittata

About this recipe

The frittata is the egg dish that bridges breakfast and dinner, honest and elegant without pretense. Blanched spinach is the secret—squeezed dry after blanching so it doesn't waterlog the custard as raw spinach would—then folded into beaten eggs with crumbly feta that provides a salty, briny counterpoint to the soft egg set. The stovetop starts the cooking on gentle heat, letting the edges set while the centre stays creamy, then the oven's kiss sets the top to golden without overcooking the interior. Serve it warm and it's a satisfying breakfast; serve it room temperature and the flavours become clearer, the texture more refined and elegant. Feta is essential to this frittata's character—its brininess cuts through the richness of the eggs, preventing them from feeling heavy. Greek yogurt stirred into the beaten eggs adds moisture and tang without diluting the set, while oregano and chilli flakes tie the whole build to Mediterranean tradition. Spinach, when properly squeezed, adds iron and earthiness without turning the dish murky or wet. The combination tastes richer than the ingredient list suggests, achieving restaurant quality through technique rather than fussiness. The critical step is controlling the oven temperature and cooking time. Too hot and the top browns while the centre cooks to rubber; too low and you'll be waiting forever. A 200C grill or oven works best for the final blast—just enough heat to set the top in six to eight minutes without curdling the custard beneath. The centre should be just-set, with a faint jiggle in the very middle, because it will continue cooking as it cools. This is an excellent make-ahead dish: bake it the night before and slice and eat at room temperature, perfect for lunchboxes or light dinners. Serve with a simple green salad dressed with lemon and olive oil, or alongside toasted bread. Store in the fridge for four days; it tastes better on day two. Freezes well for up to two months.