Jamie Oliver's Feta & Spinach Baked Frittata

Ingredients

• 1 medium Yellow Onion (diced)
• 2 tablespoons Olive Oil (for sautéing)
• 1 cup Canned Cannellini Beans (drained and rinsed)
• 2 cups Fresh Spinach (loosely packed, washed and roughly chopped)
• 1 teaspoon Red Wine Vinegar (adds brightness)
• 6 Large Eggs (beaten)
• 0.5 cup Feta Cheese (crumbled, Greek style)
• 2 tablespoons Fresh Herbs (chopped parsley and/or dill, optional)
• 0.5 cup Shredded Mozzarella (for topping, optional)
• 2 Bread Slices (white or whole‑grain, toasted and cut into cubes)
• to taste Salt
• to taste Black Pepper
• 1 cup Cherry Tomatoes (halved)
• 1 tablespoon Olive Oil (for salad dressing)
• 1 teaspoon Balsamic Vinegar (for salad dressing)
• a few leaves Fresh Basil (torn, for salad garnish)

Instructions

1. Prep Vegetables

   Dice the onion, rinse and roughly chop the spinach, and halve the cherry tomatoes.

   Time: PT5M

2. Sauté Onions

   Heat olive oil in the skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly caramelized.

   Time: PT5M

   Temperature: medium heat on stovetop

3. Add Beans, Spinach, and Vinegar

   Stir in the drained beans, add the spinach, and splash the red wine vinegar. Cook until the spinach wilts, about 2–3 minutes.

   Time: PT5M

   Temperature: medium heat on stovetop

4. Cool the Veggie Mixture

   Transfer the sautéed mixture to a separate bowl and let it cool for about 5 minutes.

   Time: PT5M

5. Prepare Toast Crust

   Toast the bread slices until golden, then cut into ½‑inch cubes. Evenly spread the cubes on the bottom of the skillet.

   Time: PT5M

6. Beat Eggs with Herbs and Cheese

   In the mixing bowl, whisk the eggs together with chopped herbs, crumbled feta, a pinch of salt, and pepper.

   Time: PT5M

7. Combine Egg Mixture with Veggies

   Fold the cooled bean‑spinach mixture into the beaten eggs gently, ensuring even distribution.

   Time: PT2M

8. Assemble in Skillet

   Pour the egg‑vegetable mixture over the toast cubes in the skillet. Sprinkle the shredded mozzarella on top.

   Time: PT2M

9. Bake the Frittata

   Place the skillet in a pre‑heated oven at 375°F (190°C) and bake until the top is golden and the center is set, about 20 minutes.

   Time: PT20M

   Temperature: 375°F

10. Prepare Quick Tomato Salad

    While the frittata bakes, toss the halved cherry tomatoes with olive oil, balsamic vinegar, torn basil, salt, and pepper in a salad bowl.

    Time: PT10M

11. Rest and Serve

    Remove the skillet from the oven, let the frittata rest for 5 minutes, then slice and serve with the tomato salad on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

18g

Carbohydrates

20g

Fat

22g

Fiber

3g

Ingredient Substitutions

• Instead of Yellow Onion: Shallot, Leek
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Canned Cannellini Beans: Chickpeas, Great Northern beans
• Instead of Fresh Spinach: Kale, Swiss chard
• Instead of Red Wine Vinegar: Apple cider vinegar, White wine vinegar
• Instead of Large Eggs: Egg substitute (for vegans)
• Instead of Feta Cheese: Goat cheese, Cotija
• Instead of Fresh Herbs: Dried herbs (use 1 tsp)
• Instead of Shredded Mozzarella: Cheddar, Gruyère
• Instead of Bread Slices: Croutons, Pita chips
• Instead of Cherry Tomatoes: Grape tomatoes, Diced regular tomatoes
• Instead of Olive Oil: Extra‑virgin olive oil
• Instead of Balsamic Vinegar: Red wine vinegar
• Instead of Fresh Basil: Italian parsley

Equipment Needed

• Oven‑Safe Skillet
• Mixing Bowl
• Whisk
• Chef's Knife
• Cutting Board
• Spatula or Wooden Spoon
• Measuring Spoons
• Oven
• Salad Bowl

Critical Steps — Do Not Skip

• Sauté the onion until sweet but not burnt.
• Cool the vegetable mixture before adding to beaten eggs.
• Bake until the frittata is golden and fully set.

Chef Tips from the Video

• Add a pinch of nutmeg to the egg mixture for extra depth.
• Use a mix of fresh herbs like dill and parsley for a brighter flavor.
• For a richer crust, brush the toast cubes with a little melted butter before layering.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze for up to 1 month; reheat gently, though texture may be slightly softer.

Room temperature: Do not leave out more than 2 hours.

Make-Ahead Tips

• Sauté the onion, beans, and spinach a day ahead and refrigerate.
• Toast the bread cubes and store them in a sealed bag.
• Whisk the eggs with herbs and keep refrigerated; combine just before baking.

Frequently Asked Questions