This corn, spinach and feta frittata is the perfect easy breakfast recipe to whip up when you're short of time, and are looking for something delicious and healthy.
It is the celebration of the marriage of corn and spinach, and with the tanginess and cheesiness of the feta thrown in.
I'm a big sucker for breakfasts that are easy to put together and feed a crowd, and this frittata is just that!
I always find myself putting together versions of this recipe whenever I have some guests over, and it always turns out so freaking delicious!
This version, however, is an all time favorite in my household, and for many reasons. It has the tanginess from the cheese and the heat from the jalapenos, both of which beautifully complement the corn, spinach and the eggs.
What's So Great About the Recipe?
What I love the most about this recipe is the fact that it is super customizable. I could add in some other ingredients of my choice, or even play around with the seasonings.
Plus, it is super nutritious and healthy, and a great way to start the day.
- Golden corn
- Feta cheese
See recipe card for quantities.
How to Make the Corn, Spinach and Feta Frittata
Start by chopping the jalapeno, onion and spinach.
Heat oil in a pan and sauté the onion, jalapeno, corn and finely chopped spinach for a few minutes.
Transfer this to a baking dish and pour 2 whisked eggs over it. Sprinkle some salt, pepper and other seasonings of your choice.
Top this with the feta cheese and bake at 375 for 10-15 minutes.
Substitutions & Variations
- Chopped or sliced bell peppers and zucchini also make for great additions to the frittata.
- If you don't have jalapenos, you can add a bit of paprika or some red pepper flakes to bring in some heat.
- For the tanginess, you can add some capers and/or olives too.
- To make the frittata more protein rich, chop up some breakfast sausages and add them into the mix with the spinach.
Remember to use a well seasoned cast iron pan or a non stick frying pan or skillet to make the frittata. This will ensure that it doesn't end up sticking to the edges and the bottom while it is being cooked.
Your leftover spinach and feta frittata can be transferred to a food safe container and refrigerated for 3-5 days, if not more. You can reheat it in the microwave and dig in immediately!
Tips & Tricks to Nail the Recipe
- To lend a frittata a Mediterranean twist, you can swap the corn with tomatoes (even better, cheery tomatoes) and some olives and seasonings.
- You can also try a broccoli and mushroom loaded frittata if that's what you have at hand.
- To lend some extra flavor and a nice pop of color to the frittata, don't forget to top it with a generous sprinkle of some chopped herbs of your choice. You could use scallions, cilantro, parsley or even basil, depending on what you have at hand.
- If you're having trouble removing the frittata from the pan, allow the pan to rest on your countertop for a few minutes. The steam will automatically release the frittata from the pan and you'll be able to get the frittata out easily.
- If you want some extra crispiness to the frittata, flip it over in the pan and cook it for a few extra minutes until it gets golden.
Serving Ideas & Suggestions
Your corn, spinach and feta frittata tastes best when you serve it right away. You can dig into it right away or top it with some salsa or any other seasoning or sauce of your choice to bring in some extra flavor.
I love topping it with my favorite garlic bread seasoning, which, in my opinion, adds a punch of flavor to any and all foods.
Feta cheese actually complements the flavors of the other ingredients in the dish, but if you really want to try out another kind of cheese, you could opt for cheddar or mozzarella cheese too.
You sure can! While frozen spinach is the best choice for this recipe, you can definitely use bagged, frozen spinach too if that's what you have at hand. You don't even need to thaw it.
Looking for other recipes like this? Try these:
Corn, Spinach and Feta Frittata
- ½ cup corn
- 1 bag spinach
- 1 onion chopped
- 2 large eggs
- 1 tablespoon olive oil
- ¼ cup feta cheese
- salt to taste
- 1 teaspoon ground pepper
- Start by chopping the jalapeno, onion and spinach.
- Heat oil in a pan and sauté the onion, jalapeno, corn and finely chopped spinach for a few minutes.
- Transfer this to a baking dish and pour 2 whisked eggs over it. Sprinkle some salt, pepper and other seasonings of your choice.
- Top this with the feta cheese and bake at 375 for 10-15 minutes.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove