Greek Spinach Frittata

Adapted from Moosewood Cooks at Home

This satisfying meal utilizes many local ingredients for the start of the summer harvest! 

Prep Time

30 minutes

Cook Time

30 minutes


2 Servings


2 tablespoons sunflower oil
1 potato, red (diced small)
1 onion (minced)
4 cups spinach (chopped)
1 tablespoon dill, fresh
4 egg
1⁄2 cup cheese, feta
  black pepper


Heat the oil in a large oven-proof skillet. Sauté the potato and onion for about 8 minutes, until they are tender and golden. If the potato begins to cling to the bottom of the pan, add a little water. Add the chopped spinach. When the spinach wilts, stir in the dill, salt if needed, and pepper. Pour the eggs over the vegetables, tilting the pan to distribute them evenly. Sprinkle on the cheese. Cover the pan and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.

To brown the top of the frittata place the frittata under a preheated broiler for about 2 minutes. If you’re skillet isn’t the oven-proof kind, carefully slide the frittata onto a plate and then flip it over, back into the skillet, to brown the other side. To serve, cut the frittata in half.