Spinach & Golden Feta Skillet Frittata
This is the recipe FridgeChef ranks first for a typical market fridge — a 100% Fridge Match, meaning every ingredient is something a stocked fridge already holds: eggs, baby spinach, feta, garlic, lemon and olive oil. It's the poster child for cooking from the ingredients you have: one pan, twenty minutes, no shopping trip.
Ingredients
- 6 pasture eggs
- 120 g baby spinach
- 80 g Greek feta cheese, crumbled
- 2 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- Zest and juice of ½ lemon
- Salt and black pepper, to taste
Method
- Whisk the eggs with salt, pepper and the lemon zest until evenly combined.
- Heat the olive oil in an oven-safe skillet over medium heat; soften the garlic for 30 seconds without browning.
- Add the spinach in handfuls, tossing until just wilted — about 2 minutes.
- Pour in the eggs, scatter the feta over the top, and cook undisturbed until the edges set, 4–5 minutes.
- Finish under a hot grill (broiler) for 3–4 minutes, until puffed and golden.
- Rest 2 minutes, finish with lemon juice, and serve straight from the pan.
Chef's pro tips
- Dry spinach, better frittata. If your spinach is wet, squeeze it after wilting — excess water is the only way this recipe fails.
- Swap freely. Cherry tomatoes or leftover bell peppers fold in beautifully; this recipe is a template, not a rule.
- Macros: roughly 19 g protein per serving — pair with a big salad for a complete high-protein fridge dinner.
What else is hiding in your fridge?
Snap a photo and let FridgeChef match recipes to your exact ingredients — free, no sign-up.
Open FridgeChef free