Paleo Spinach Feta Frittata

There’s nothing like a frittata for turning a handful of simple ingredients into a meal that works for breakfast, lunch, or a lazy dinner. This paleo spinach feta frittata comes together in one skillet, is loaded with greens, and gets a salty, tangy kick from dairy-free feta. It’s the kind of recipe you’ll want to keep on repeat for busy mornings or weekend brunch.

Why You’ll Love This Recipe

• One skillet, minimal cleanup — everything cooks in the same pan
• Make-ahead friendly — reheats beautifully for meal prep
• Naturally paleo — no dairy, no grains, no fillers
• Customizable — swap in your favorite veggies or herbs

Ingredients

• 8 eggs
• ½ cup almond milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ cups spinach
• 3 green onions, sliced
• 1 cup Violife dairy-free feta cheese

Instructions

1. Preheat your oven to 350°F and lightly grease an oven-safe skillet.
2. Whisk the eggs, almond milk, salt, and pepper together in a large bowl until fully combined.
3. Layer the spinach, green onions, and dairy-free feta into the skillet.
4. Pour the egg mixture evenly over the top.
5. Bake for 15-18 minutes, or until the center is fully set and the top is lightly golden.
6. Cool for a few minutes before slicing and serving.

Tips for the Best Frittata

• Give the frittata a few minutes to rest before slicing so it holds together better.
• Leftovers keep well in the fridge for up to 4 days and reheat nicely for a quick meal.

Paleo Spinach Feta Frittata

Recipe by Kristin Sullinger

Course: Breakfast

Servings

4-6

servings

Prep time

15

minutes

Cooking time

18

minutes

Ingredients

• 8 eggs

• 1/2 cup almond milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 1/2 cups fresh spinach

• 3 green onions

• 1 cup Violife Dairy Free Feta Cheese

Directions

• Preheat your oven to 350°F and lightly grease an oven-safe skillet.
• Whisk the eggs, almond milk, salt, and pepper together in a large bowl until fully combined.
• Layer the spinach, green onions, and dairy-free feta into the skillet.
• Pour the egg mixture evenly over the top.
• Bake for 15-18 minutes, or until the center is fully set and the top is lightly golden.
• Cool for a few minutes before slicing and serving.

Nutrition Facts

• Serving Size: 1 serving
• Total number of serves: 4
• Calories: 183kcal
• Fat: 8.8g
• Saturated Fat: 2.8g
• Cholesterol: 334mg
• Sodium: 815mg
• Potassium: 211mg
• Carbohydrates: 4.6g
• Fiber: 0.6g
• Sugar: 2g
• Protein: 21.1g
• Vitamin A: 81mcg
• Vitamin C: 4.9mg
• Calcium: 105mg
• Iron: 2mg
• Vitamin D: 1.8mcg
• Vitamin E: 1.2mg
• Vitamin K: 73.4mcg
• Thiamin: 0.1mg
• Riboflavin: 0.4mg
• Vitamin B6: 0.2mg
• Vitamin B12: 0.8mcg
• Folate: 69mcg
• Pantothenic Acid: 1.4mg
• Phosphorus: 183mg
• Magnesium: 21mg
• Zinc: 1mg
• Selenium: 27.2mcg
• Copper: 0.1mg
• Manganese: 0.2mg

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or a low oven until warmed through.

Whether you’re serving this straight from the skillet on a lazy Sunday morning or packing up slices for busy weekday breakfasts, this spinach feta frittata is one of those recipes that earns a permanent spot in your rotation. It’s endlessly forgiving, easy to customize with whatever veggies you have on hand, and just as good reheated the next day (if it even lasts that long!). I hope this one becomes a staple in your kitchen the way it has in mine.