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Slightly tangy thanks to the feta cheese, this spinach frittata is golden, light in texture, and flavored with chives and cilantro. Perfect for a savory weekend breakfast or light weeknight dinner.

spinach feta frittata in a cast iron skillet with one slice cut out

Why you should try this recipe

raw spinach, cilantro, feta cheese, shallot, eggs, chives, cumin seeds, olive oil, butter, salt and pepper on a grey surface

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The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

  • Spinach – herby, nutty, and has a subtle tang and sweetness. The perfect leafy green to include in a frittata.
  • Feta cheese – elevates the frittata with a tang and creaminess.
  • Free-range eggs – the main ingredient, the better the quality of the egg, the better the frittata.
  • Shallots – add pepperiness and a slight sweetness to the dish.
  • Cumin seeds – for their earthy flavor and savoriness, that pair so well with spinach.
  • Chives and cilantro – both herbs complement spinach amazingly well. Onion-y for the chives, lemony, and peppery for the cilantro: a delicious combo.
  • Unsalted butter – helps the frittata fluff up and adds depth of flavor.
  • Salt and pepper – to season.

close-up of raw spinach leaves

How to Make Spinach Frittata With Feta And Cumin?

(Note: please see the recipe card below for the complete written instructions and measurements.)


  • Start by coarsely grounding cumin seeds in a mortar and pestle or spice grinder.

Pre-cook the spinach.

  • Peel the outer layer of a shallot, cut the root and tip, and then cut it in half lengthwise.
  • Using a sharp knife, cut thin slices, lengthwise, about ⅛-inch (3mm) thick.

Cook the spinach.

  • In an ovenproof skillet, heat olive oil and butter. When the butter has melted, add the cumin and toast for 1 minute, or until fragrant and sizzling.
  • Add the sliced shallots and cook until soft and translucent, about 2 minutes.

  • Transfer the spinach and cook covered with a lid until just wilted and still firm, about 4-5 minutes. 

Meanwhile, prepare the egg mixture.

  • In a mixing bowl, crack the eggs, add salt and pepper, and whisk until well combined.
  • Add the chopped herbs, stir until roughly combined, and set aside.

Assemble the spinach frittata.

  • Pour the egg mixture into the skillet.
  • Using a wooden spoon or spatula, stir roughly, making sure the egg mixture flows underneath the spinach.
  • Evenly crumble the feta on top of the frittata, and sprinkle with the remaining ground cumin.

Cook the frittata.

  • Turn the heat to medium-low, cover with a lid, and cook for 15-18 minutes, or until the egg mixture at the bottom and around the edges is set (it is okay if the surface is still wobbly).
  • While the frittata is cooking, preheat the oven to broil. 
  • Transfer to the oven and broil for 4-5 minutes, until the top is golden. I recommend staying near the oven while broiling the frittata, as it can burn pretty easily. 

Note: do not touch the frittata once during the cooking process, or you’ll end up with scrambled eggs.

golden spinach frittata topped with fresh cilantro

  • Sprinkle with chopped chives and cilantro, and serve immediately. Enjoy with a glass of Sauvignon Blanc!
spinach feta frittata in a cast iron skillet with one slice cut out

Nim Keys – Useful Tips

  1. I recommend using cumin seeds vs. pre-ground cumin. Freshly ground seeds are more fragrant and add texture to the frittata.
  2. Toasting the ground cumin seeds in fat helps enhance the flavors. This method, called “fry” is commonly used in Indian cuisine to help spices release the maximum flavor in the dish.
  3. Using a lid to cook both the spinach and the frittata creates a steamy environment that speeds up the cooking process.
  4. Do not touch or stir the frittata while cooking. The eggs need to set gently to obtain the classic frittata texture. Stirring it will break the egg structure and you’ll end up with scrambled eggs instead.
  5. Be extra careful when handling the hot skillet. The handle of most ovenproof skillets will stay hot for a long time. Proceed with caution and good oven mitts!

close-up of a golden spinach frittata with chopped chives on top

Wine Pairing🍷


SAUVIGNON BLANC

Pronounced “Saw-vin-yon blæŋ”

Sauvignon Blanc’s crispy acidity will match the tanginess of feta cheese, while its herbaceousness will bring out the flavors of spinach and fresh herbs.

WINE APPELLATION SUGGESTIONS

  • Sauvignon Blanc from the Casablanca Valley (Chile)
  • Pouilly Fumé from the Loire Valley (France)
  • Sauvignon Blanc from Marlborough (New Zealand)

a slice of spinach frittata with feta and cumin on a blue plate

FAQ

Can I make this recipe ahead of time?

You can cook the spinach and prepare the egg-herb mixture ahead of time and store them separately in the fridge until ready to use. At the last minute, assemble everything in a greased oven-proof skillet and follow the recipe’s cooking instructions.

How long does this frittata keep?

You can keep it in the fridge in an airtight container for up to 2 days. To reheat, place in a preheated oven at 400°F (200°C) for 15 minutes, or until heated through.

I don’t like cilantro, what can I substitute it with?

Dill, parsley, or chervil would work great in this frittata!

Other Vegetarian Breakfast Recipes


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spinach feta frittata in a cast iron skillet with one slice cut out

Spinach Frittata With Feta And Cumin

Slightly tangy thanks to the feta cheese, this spinach frittata is golden, light in texture, and flavored with chives and cilantro. Perfect for a savory weekend breakfast or light weeknight dinner.
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Brunch
Cuisine Mediterranean
Diet Vegetarian
Servings 4

EQUIPEMENT

INGREDIENTS
 

  • 1 teaspoon cumin seeds (alternatively, use ground cumin)
  • 1 medium shallot
  • ½ tablespoon extra-virgin olive oil
  • 2 tablespoons (30 g) unsalted butter
  • 7 ounces (200 g) raw spinach (baby spinach or regular spinach)
  • 8 free-range eggs
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • cup (20 g) chives thinly chopped
  • ¾ cup (20 g) cilantro thinly chopped
  • 7 ounces (200 g) feta cheese

INSTRUCTIONS

  • Start by coarsely grounding cumin seeds in a mortar and pestle or spice grinder.
  • Peel the outer layer of a shallot, cut the root and tip, and then cut it in half, lengthwise. Using a sharp knife, cut thin slices, lengthwise, about ⅛-inch (3mm) thick.

Cook the spinach.

  • In an ovenproof skillet, heat olive oil and butter. When the butter has melted, add the cumin and toast for 1 minute, or until fragrant and sizzling.
  • Add the sliced shallots and cook until soft and translucent, about 2 minutes.
  • Transfer the spinach and cook covered with a lid until just wilted and still firm, about 4-5 minutes. 

Meanwhile, prepare the egg mixture.

  • In a mixing bowl, crack the eggs, add salt and pepper, and whisk until well combined.
  • Add the chopped chives and cilantro, stir until roughly combined, and set aside.

Assemble the spinach frittata.

  • Pour the egg mixture into the skillet. Using a wooden spoon or spatula, stir roughly, making sure the egg mixture flows underneath the spinach.
  • Evenly crumble the feta on top of the frittata, and sprinkle with the remaining ground cumin

Cook the frittata.

  • Turn the heat to medium-low, cover with a lid, and cook for 15-18 minutes, or until the egg mixture around the edges is set (it is okay if the surface is still wobbly). While the frittata is cooking, preheat the oven to broil. 
  • Transfer to the oven and broil for 4-5 minutes, until the top is golden. I recommend staying near the oven while broiling the frittata, as it can burn pretty easily. 
  • Sprinkle with chopped chives and cilantro, and serve immediately. Enjoy with a glass of Sauvignon Blanc!

NIM KEYS – USEFUL TIPS

  1. I recommend using cumin seeds vs. pre-ground cumin. Freshly ground seeds are more fragrant and add texture to the frittata.
  2. Toasting the ground cumin seeds in fat helps enhance the flavors. This method, called “fry” is commonly used in Indian cuisine to help spices release the maximum flavor in the dish.
  3. Using a lid to cook both the spinach and the frittata creates a steamy environment that speeds up the cooking process.
  4. Do not touch or stir the frittata while cooking. The eggs need to set gently to obtain the classic frittata texture. Stirring it will break the egg structure and you’ll end up with scrambled eggs instead.
  5. Be extra careful when handling the hot skillet. The handle of most ovenproof skillets will stay hot for a long time. Proceed with caution and good oven mitts!

NUTRITION

Calories: 343kcalCarbohydrates: 6gProtein: 20gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 387mgSodium: 1024mgPotassium: 489mgFiber: 2gSugar: 1gVitamin A: 5867IUVitamin C: 17mgCalcium: 358mgIron: 4mg
Keyword egg breakfast, frittata, savory breakfast, spinach frittata
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!

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