Greek-Style Frittata

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 serving
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1 tablespoon olive oil

1/2 cup grape tomatoes, halved 

1 scallion, thinly sliced 

1 cup baby spinach 

3 large eggs 

1/2 teaspoon kosher salt 

1/4 teaspoon ground black pepper 

1 ounce feta cheese, crumbled 

1 tablespoon chopped fresh parsley


  1. Heat the oil in an 8-inch skillet set over medium heat. Add the tomatoes cut-side down to the pan and cook until charred, 1 minute. Gently shake the pan to toss the tomatoes, then saute for 1 minute. Add the scallions and saute for 1 minute. Add the spinach and saute until wilted, about 1 minute.
  2. In a small bowl, add the eggs, salt and pepper, and whisk. Add the eggs to the pan, and cook until the edges begin to set, about 2 minutes. Gently lift the edge of the frittata, tilting the pan to allow any uncooked eggs to flow to the bottom of the pan. Cook until the frittata is almost set, 2 to 4 minutes.
  3. Sprinkle the frittata with the feta and parsley. Serve hot.