Simple Spinach Frittata

This super easy and tasty recipe is so quick to prepare! Use your leftovers along with several handfuls of spinach ( I am a huge spinach fan and love it so I am quite heavy handed haha). Packed full of polyphenols, protein, B Vitamins and iron, this is the easiest lunch option I have ever made. Get creative and add anything to your frittata’s as this is just a basic recipe to use.

Simple Spinach Frittata



Prep time




  • 1 large packet of thawed frozen spinach OR 4 large handfuls of fresh spinach

  • 9 eggs

  • 1/4 cup milk (optional or non dairy milk)

  • 2 garlic cloves, chopped finely

  • 1 leek, chopped finely

  • 1/2 cup sun-dried tomatoes

  • 1 capsicum, diced

  • 1 cup mushrooms, chopped thinly

  • 1/4 cup parmesan

  • 1 tsp basil Or 2 drops doTERRA Basil Oil

  • 1 tsp coriander Or 2 drops doTERRA Coriander Oil

  • 1/2 block of feta, crumbled


  • Sauté leeks and garlic in 1 Tbsp olive oil in a frying pan you can use in an oven (preheat to 180 degrees)
  • Add mushrooms and capsicum and cook for another 2-3 minutes. Add sun-dried tomatoes.
  • Whisk eggs, milk, basil, coriander and parmesan together. Pour mixture over the sautéed vegetables evenly and crumble the feta on top. Simmer on low for 5 minutes.
  • Bake in oven for 10-15 minutes until frittata is completely cooked through.
  • Serve with a large green crispy salad or some green vegetables and season accordingly.

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