Leek and Spinach Frittata with a Creamy Whipped Feta Twist

This leek and spinach frittata is about to become your new go-to for breakfast, brunch, or even a light dinner.

I first fell in love with the idea of a frittata at a little bistro my husband and I stumbled upon during an anniversary trip. It was so simple, yet so elegant. For years, I made them at home, a reliable and easy way to use up leftover vegetables and cheese. It was my secret weapon for looking like I had it all together on a busy morning.

But you know me, I can never leave well enough alone. The frittata was good, but I wanted it to be great. I wanted it to have that little something extra that makes guests pause after the first bite and ask, “What is in this?”

The inspiration came from a dollop of whipped feta I had on a lamb dish. It was cool, tangy, and incredibly creamy. A lightbulb went off right then and there. What if I paired that bright, salty creaminess with the warm, savory earthiness of a frittata? The next Sunday, I tried it. The warm, fluffy eggs, sweet leeks, and nutty Gruyère met the cool, zesty whipped feta, and goodness gracious, it was a match made in heaven. It’s the twist that takes this humble dish from everyday to absolutely unforgettable.

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Why This Frittata Recipe Works

A frittata is one of those timeless recipes that every home cook should have in their back pocket. Its roots are in Italy, born from a spirit of resourcefulness. The name comes from the Italian word “friggere,” which roughly means “to fry.” Traditionally, it was a clever and delicious way to use up leftover pasta, meats, and vegetables from the night before, all bound together with eggs.

It’s essentially a crustless quiche, which makes it wonderfully easy and a bit healthier. There is no fussing with pie dough. You just cook your fillings, pour over the egg mixture, and bake. This simplicity is why it’s a staple for everything from quick weeknight suppers to impressive brunches for a crowd.

What makes this particular frittata recipe so special is the careful layering of flavors. We start with a classic, savory base of softened leeks and wilted spinach. We add nutty, melty Gruyère cheese and fresh herbs right into the egg custard for flavor in every single bite. It’s a solid, delicious frittata on its own.

But the real magic, the part that elevates it from good to truly memorable, is the whipped feta. The cool, tangy, and salty creaminess of the feta spread provides a perfect contrast to the warm, rich, and earthy frittata. It cuts through the richness of the eggs and cheese, brightening the entire dish and adding a luxurious texture. It’s an unexpected twist that feels both modern and sophisticated, turning a simple egg dish into a culinary experience.

Ingredients for Frittata

The beauty of a frittata lies in its simplicity, so using high quality ingredients will truly make it shine. Here’s what you’ll need to create this masterpiece, including my secret weapon for making it the best frittata you’ve ever had.

For the Frittata:

• 8 large eggs – I prefer to use farm fresh eggs when I can. The yolks are richer and they just taste better.
• 1/4 cup heavy cream – This adds a wonderful richness and creates a more tender, custardy texture.
• 1/4 cup whole milk – Works with the cream to give the frittata the perfect consistency.
• 1/2 cup grated Gruyère cheese – Please grate your own! Pre-shredded cheeses have anti-caking agents that prevent them from melting as smoothly. Gruyère has a lovely nutty flavor that is divine with leeks.
• 2 Tbsp chopped fresh chives – Adds a delicate oniony note.
• 1 Tbsp chopped fresh dill – This is key. Its slightly sweet, fresh flavor pairs beautifully with both the eggs and the whipped feta.
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 large leek, white and light green parts only, thinly sliced and well-rinsed. Leeks can be very sandy, so be sure to clean them thoroughly.
• 3 cups packed baby spinach

For the Whipped Feta Twist:

• 4 oz block feta cheese – This is our star ingredient! Using a block of feta packed in brine will give you the creamiest, most flavorful result. Avoid the pre-crumbled kind, which is often dry.
• 3 Tbsp full-fat Greek yogurt or cream cheese – This helps the feta whip up into a smooth, luscious spread. Full-fat is essential for texture.
• 1 Tbsp lemon juice, freshly squeezed – Acidity to cut through the richness.
• 1 tsp lemon zest – For that bright, aromatic citrus punch.
• 1 Tbsp olive oil – A good quality extra virgin olive oil will add a nice peppery note and help it blend smoothly.
• Fresh dill for garnish

Step-by-Step Instructions For Making Frittata

Making a frittata is a straightforward process that moves from the stovetop to the oven. Following these steps will ensure a perfectly puffed, golden brown, and delicious result every time. The most important piece of equipment is a 10-inch, oven-safe skillet. A well-seasoned cast iron or a quality non-stick pan will work wonders.

1. Preheat Oven and Prep the Egg Mixture

First things first, preheat your oven to 375°F and make sure a rack is positioned in the middle. This ensures even cooking. In a large bowl, whisk together your eight large eggs until the yolks and whites are completely combined. Then, pour in the heavy cream and whole milk. Continue to whisk until it’s all one uniform, slightly frothy mixture. Now, gently fold in the grated Gruyère cheese, chopped chives, dill, salt, and pepper. Set this bowl aside while you cook the vegetables.

2. Sauté the Vegetables

In your oven-safe skillet, melt the butter and olive oil together over medium heat. Adding oil to the butter helps prevent it from browning too quickly. Add your thinly sliced and well-rinsed leeks. This is a crucial step: cook the leeks slowly, stirring every so often, for about 5 to 7 minutes. You want them to soften and become sweet, not browned. Rushing this will result in a harsh onion flavor instead of the delicate sweetness we’re after. Once the leeks are soft, add the baby spinach in handfuls. It will look like a mountain of spinach, but it wilts down in just a couple of minutes. Stir until it’s all wilted, then use your spoon to spread the vegetables evenly across the bottom of the pan.

3. Cook and Bake the Frittata

Give your egg mixture one last quick stir, then pour it evenly over the cooked vegetables in the skillet. Let it cook on the stovetop, without stirring, for 3 to 4 minutes. You’re looking for the edges to just begin to set. This initial stovetop cooking helps give the frittata structure. Once the edges are set, carefully transfer the entire skillet into your preheated oven. Bake for 15 to 20 minutes. You’ll know it’s done when it’s beautifully puffed up and golden, and the center is set. A slight wobble is okay, as it will continue to cook a bit as it rests.

4. Prepare the Whipped Feta Twist

While that gorgeous frittata is baking, you have the perfect amount of time to whip up the topping. In a small food processor or a high-powered blender, combine the crumbled block feta, Greek yogurt, lemon juice, lemon zest, and olive oil. Blend until it’s completely smooth and creamy. You might need to scrape down the sides a couple of times to make sure everything is incorporated. The result should be a silky, tangy spread.

5. Rest, Serve, and Garnish

Once you pull the frittata from the oven, resist the urge to slice it right away. Let it rest in the skillet for at least 5 minutes. It will deflate a little, which is completely normal. This resting period allows the frittata to finish setting up, making it much easier to slice and serve. Cut it into wedges and serve warm with a generous dollop of that cool, creamy whipped feta right on top. A final sprinkle of fresh dill makes it look as amazing as it tastes.

How To Serve Frittata

One of the best things about a frittata is its versatility. It’s just as at home on a fancy brunch table as it is on a plate for a quick weeknight dinner. The way you serve it can completely change its personality.

For a beautiful brunch spread, I love to serve this leek and spinach frittata as the star of the show. Since the whipped feta adds such a lovely, elegant touch, it deserves a little fanfare. I serve it with a few complementary sides that balance its richness. Here are some of my favorite ideas:

• A Simple Green Salad: A lightly dressed arugula or mixed green salad with a simple lemon vinaigrette is the perfect counterpoint. The peppery greens and bright dressing cut through the richness of the eggs and cheese.
• Crispy Potatoes: A side of roasted breakfast potatoes or crispy hash browns adds a wonderful textural contrast and makes the meal more substantial.
• Fresh Fruit: A beautiful bowl of seasonal berries, melon slices, or a simple fruit salad brings a touch of sweetness and color to the table.
• Good Bread: You can never go wrong with slices of crusty sourdough toast or warm croissants for soaking up any leftover whipped feta.

For a lighter lunch or dinner, I often serve a wedge of the frittata on its own, maybe with a side of sliced avocado or fresh tomatoes. It’s also fantastic served at room temperature, which makes it an excellent choice for potlucks, picnics, or meal prep. You can even cut it into small squares and serve it as an appetizer. No matter how you serve it, that dollop of whipped feta is non-negotiable. It truly makes the dish.

How To Store & Reuse Frittata Leftovers

If you’re lucky enough to have leftovers, you’ll be happy to know that this frittata is just as delicious the next day. Storing and reheating it properly is key to enjoying it again. Plus, it’s one of my favorite things to have on hand for a quick and easy meal.

First, let the frittata cool down completely to room temperature. Storing it while it’s still warm can create condensation, which can lead to a soggy frittata. Once cooled, you have a couple of options for storing. You can either wrap the entire skillet tightly with plastic wrap or aluminum foil, or you can slice the frittata into individual portions and place them in an airtight container. The individual portions are my favorite method, as they’re perfectly portioned for a grab-and-go lunch.

Here’s how to handle leftovers:

• Refrigeration: The frittata will keep well in the refrigerator for up to 4 days. I recommend storing the whipped feta separately in its own airtight container. It will also stay fresh for about 4 days.
• Enjoying Cold: Honestly, I love eating a slice of frittata cold, straight from the fridge. It’s dense, savory, and satisfying. Pack a slice with a small container of the feta for an incredible work lunch.
• Reheating in the Microwave: For a quick reheat, place a slice on a microwave-safe plate and heat it in 30-second intervals until just warmed through. Be careful not to overdo it, or the eggs can become rubbery.
• Reheating in the Oven: The best way to revive a frittata’s texture is in the oven or a toaster oven. Place slices on a baking sheet and warm them at 325°F for about 10-15 minutes, or until heated through. This helps it stay tender and avoids that rubbery texture.

Leftover frittata can also be chopped up and used in a breakfast burrito or crumbled over a salad for a protein boost. It’s a versatile dish that keeps on giving.

Substitutions & Variations For Frittata

While I believe this recipe is pretty perfect as is, a frittata is forgiving and practically begs for you to get creative in the kitchen. It’s a fantastic way to use what you have on hand. Feel free to mix and match based on your preferences or what’s in your refrigerator.

Here are a few substitutions and variations that work beautifully with this frittata recipe:

• Cheese Swaps: If you don’t have Gruyère, don’t you worry. Other great melting cheeses work well. Try sharp white cheddar for a bolder flavor, fontina for an extra creamy melt, or even goat cheese crumbled into the egg mixture for a tangy kick.
• Different Vegetables: Leeks and spinach are a classic combination, but so many other vegetables would be delicious. Consider sautéed mushrooms and asparagus in the spring, or bell peppers and zucchini in the summer. Just be sure to cook any watery vegetables thoroughly to avoid a soggy frittata.
• Herb Variations: Fresh herbs are essential for flavor. If you’re not a fan of dill, fresh parsley, basil, or even a little bit of thyme would be wonderful substitutes.
• Make It Dairy-Free: For a dairy-free version, you can substitute the heavy cream and milk with an equal amount of unsweetened, full-fat oat milk or almond milk. Use a good quality dairy-free cheese alternative in place of the Gruyère. For the whipped feta, there are some excellent dairy-free feta alternatives on the market now that would work well.
• Add Some Meat: To make it a heartier meal, feel free to add some cooked, crumbled bacon, breakfast sausage, or diced ham to the vegetable mixture before adding the eggs.

The core method remains the same regardless of the fillings you choose. Sauté your fillings, pour over the egg custard, and bake until set. The whipped feta topping is delicious with almost any savory combination you can dream up, so have fun experimenting and making this frittata recipe your own.

5 FAQs About Frittata

Here are some straightforward answers to the most common questions I receive about this frittata recipe.

What is the best pan for making a frittata?

The pan you choose can make a big difference in the outcome of your frittata. The ideal pan is a 10-inch oven-safe skillet. This size is perfect for 8 to 10 eggs and ensures the frittata isn’t too thin or too thick, allowing it to cook evenly all the way through.

My personal favorite is a well-seasoned cast iron skillet. Cast iron heats evenly and retains heat beautifully, which gives the frittata a lovely golden-brown crust on the bottom and sides. It transitions seamlessly from stovetop to oven, which is essential for this recipe. Another excellent option is a quality oven-safe, non-stick skillet. The non-stick surface makes releasing the frittata an absolute breeze, ensuring you can serve perfect, clean wedges without any sticking. Avoid pans with plastic or rubber handles that are not oven-safe, as they can melt or release harmful fumes in the oven.

Why is my frittata watery or soggy?

A watery frittata is a common and disappointing problem, but it’s almost always preventable. The primary culprit is excess moisture from your fillings, particularly vegetables. Vegetables like spinach, mushrooms, zucchini, and tomatoes release a lot of water when they cook. It is absolutely essential to cook them down thoroughly before you add the egg mixture.

For this recipe, make sure the spinach is completely wilted and any liquid it releases has evaporated from the pan. If you’re using other vegetables, sauté them until they are tender and any excess moisture is gone. If you’re using frozen spinach, you must thaw it completely and then squeeze out as much water as physically possible with your hands or a clean kitchen towel. One other tip is to not add too much milk or cream. Stick to the ratios in the recipe, as too much liquid in the custard itself can also prevent it from setting up properly, leading to a watery result.

What is the difference between a frittata and a quiche?

This is a great question, as they are very similar! The most obvious difference is that a quiche has a crust, typically a buttery pastry crust, while a frittata is crustless. This makes a frittata a bit quicker to prepare and a lighter option.

Beyond the crust, there are a few other key distinctions. The ratio of dairy to egg is typically higher in a quiche, resulting in a creamier, more delicate, and very rich custard filling. A frittata has less dairy, which makes the egg flavor more pronounced and the texture a bit firmer and more compact. Also, the cooking method differs slightly. For a frittata, the fillings are mixed in with the egg base and the whole thing is started on the stovetop and finished in the oven. For a quiche, the fillings are usually layered in a pre-baked crust, and then the custard is poured over before it’s baked entirely in the oven.

How do I know when my frittata is perfectly cooked?

Knowing when to pull your frittata from the oven is key to achieving that perfect texture. An overcooked frittata can be dry and rubbery, while an undercooked one will be runny in the center. The visual cues are your best guide. The frittata should be puffed up, especially around the edges, and the surface should be a beautiful golden-brown color.

The center is the most important part to check. It should be mostly set, but it’s okay if there is a very slight jiggle right in the middle when you gently shake the pan. The residual heat will cause the frittata to continue cooking for a few minutes after you remove it from the oven, so pulling it out with that slight wobble ensures it won’t be overdone. If you’re unsure, you can insert a knife into the center. It should come out clean. The total baking time is usually between 15 and 20 minutes, but ovens can vary, so start checking around the 15-minute mark.

Can I make this leek and spinach frittata ahead of time?

Yes, absolutely! This frittata is an excellent make-ahead dish, which is one of the reasons I love it for entertaining or for meal prep. You have a couple of options. You can fully bake the frittata a day or two in advance, let it cool completely, cover it, and store it in the refrigerator. You can serve it chilled, at room temperature, or reheat individual slices as needed. The whipped feta can also be made ahead and stored in an airtight container in the fridge.

Another option is to prep all the components ahead of time. You can sauté the leeks and spinach, let them cool, and store them in the fridge. You can also whisk together the egg and dairy mixture and keep that in a separate container. When you’re ready to cook, just spread the cooked vegetables in your skillet, pour the egg mixture over the top, and bake. This method gives you that freshly-baked taste with half the prep work on the day you serve it.

Try These Recipes Next

If you loved the ease and elegance of this frittata, I know you’ll enjoy some of my other favorite recipes that are perfect for any occasion. Whether you’re planning your next breakfast, looking for budget-friendly meals, or need a new go-to dinner, I’ve got you covered.

• For more morning inspiration, check out my collection of Easy Breakfast Ideas and Recipes.
• This frittata is a great example of an affordable yet impressive meal. Find more like it in my guide to Cheap Meal Ideas.
• A frittata makes a wonderful light dinner, and if you’re looking for more simple supper solutions, you’ll find plenty in my roundup of 110 Easy Dinner Ideas.