Corn, Spinach and Feta Frittata
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.
Quick Look: Corn, Spinach and Feta Frittata
- 🔪 Prep time: 5 minutes.
- 🍳 Cook time: 10–15 minutes baking, plus sautéing.
- 🍽️ Servings: 2.
- 🥣 Main ingredients: Eggs, corn, spinach, onion, feta, olive oil, and seasonings.
- ➡️ Method: Chop vegetables → sauté → transfer to baking dish → add whisked eggs and feta → bake until set.
- ⭐ Difficulty: Easy.
- 🥢 Best served with: Toast, a simple salad, or breakfast potatoes.
Jump to:
- Quick Look: Corn, Spinach and Feta Frittata
- What's So Great About the Recipe?
- Recipe Ingredients
- Substitutions & Variations
- How to Make Corn, Spinach and Feta Frittata
- 💭Top Tip
- Tips & Tricks to Nail the Recipe
- Equipment
- How to Store Leftovers
- How to Serve Corn, Spinach and Feta Frittata
- Troubleshooting and FAQs
- More Recipes to Try
- Corn, Spinach and Feta Frittata
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.
Recipe Ingredients
Spinach: Chop it and sauté until wilted so excess moisture does not water down the eggs.
Corn: Adds sweetness and texture. Drain well if using canned corn.
Eggs: Whisk before pouring over the cooked vegetables.
Onion: Adds a savory base when sautéed.
Feta cheese: Crumbles over the top for a salty, creamy finish.
Olive oil: Used for sautéing and greasing the baking dish.
Seasonings: Salt and black pepper keep the flavors simple. Jalapeño is an optional addition for heat.
See recipe card for quantities.
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.
How to Make Corn, Spinach and Feta Frittata
Step 1: Start by chopping the jalapeno, onion and spinach.
Step 2: Heat oil in a pan and sauté the onion, jalapeno, corn and finely chopped spinach for a few minutes.
Step 3: Transfer this to a baking dish and pour 2 whisked eggs over it. Sprinkle some salt, pepper and other seasonings of your choice.
Step 4: Top this with the feta cheese and bake at 375 for 10-15 minutes.
💭Top Tip
Grease the baking dish well and spread the vegetables evenly before adding the eggs. Check the center for doneness before serving.
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.
How to Store Leftovers
Your leftover spinach and feta frittata can be transferred to a food safe container and refrigerated for up to 3–4 days. You can reheat it in the microwave and dig in immediately!
How to Serve Corn, Spinach and Feta Frittata
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.
Troubleshooting and FAQs
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.
More Recipes to Try
Looking for other recipes like this? Try these:
If you tried this Corn, Spinach and Feta Frittata or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Corn, Spinach and Feta Frittata
Ingredients
- 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
Instructions
- 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.
