Make-Ahead Frittata Squares with Spinach, Tomatoes, and Feta

This frittata with spinach, tomatoes, and feta cheese is such a good make-ahead breakfast! Bake all in one dish, then reheat squares during the week.

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: 9 squares

Ingredients

  • Butter (for the baking dish)
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 1 bunch scallions, thinly sliced
  • 5 ounces (about 3 1/2 packed cups) baby spinach leaves
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 12 large eggs
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup (about 5 ounces) crumbled feta cheese
  • 3 tablespoons chopped fresh parsley

Special equipment:

Method

1 Preheat the oven to 350F. Butter a 2-quart baking dish.

2 Cook the vegetables: In a large skillet over medium heat, heat the olive oil. Add the tomatoes and cook, stirring often, for 2 minutes, or until just starting to soften but not yet falling apart. Transfer to a separate dish and set aside.

Add the the scallions to the pan and cook for about 1 minute, or until softened. Stir in the spinach and 1/4 teaspoon of salt. Cook, stirring often, until the spinach wilts. Remove the pan from the heat and cool for a few minutes.

Stir in the crumbled feta cheese.

3 Whisk egg mixture: In a large bowl, gradually whisk the milk into the sour cream until smooth. Whisk in the eggs, 1/2 teaspoon of salt and pepper.

Frittata Squares with Spinach, Tomatoes, and Feta Frittata Squares with Spinach, Tomatoes, and Feta

5 Assemble and bake the frittata: Transfer the spinach filling from the pan into the baking dish and pour the egg mixture over top. Scatter the tomatoes on top of the eggs so they peek out, and sprinkle with the parsley.

Bake for 40 to 45 minutes, or until the eggs are set. You can check with a paring knife inserted in the middle; the eggs should be set and no longer be runny.

6 Serve: Cool the frittata for at least 10 minutes, and cut into 9 servings. Store leftovers in the refrigerator for up to a week, and reheat in the microwave.

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Comments

  • Kiesha

    I absolutely love this recipe! I didn’t have cherry tomatoes so I used 2 cups fresh diced tomatoes. I also didn’t have scallions so I used a half of a small to medium white onion. Like others, I had to cook much longer, closer to 70 minutes. I cooked until it was no longer jiggly in the middle. Very tasty! My boyfriend loved it so much, he ate it for dinner last night. Thanks for sharing this great recipe.

    xxxxxyyyyy

  • Paula

    Absolutely delicious! Substituted shredded cheddar for feta as that was all I had. Used a large Corning Ware baking dish which was perfect. Baked 45 – 50 min at 360 , and it was perfect in my oven. Cut squares like a charm. Great leftovers. Served w homemade waffles and bacon. Super brunch!

    xxxxxyyyyy

  • Jennifer

    Can you make this without the sour cream and milk? Would it change the baking time? Thanks!

  • CeeDee

    Tasty, creamy. Also great when replacing parsley with cilantro.

    xxxxxyyyyy

  • Carol

    Use larger than an 8 x 8 pan. Baked this 90 minutes and although the bottom was brown, the eggs were not done on the top. A larger pan would bake more evenly. In the 8 x 8 pan, the watery eggs puffed up 2” above the edge of the pan.

    xxxxxyyyyy

  • Sheryl Carrubba

    I made this for Christmas brunch. Beautifully festive and very tasty. I put three casseroles together, except for the tomatoes, the night before. Even though I set them out for a little while before baking, they still took a long time to cook all the way through- almost 90 mins. More than I think the refrigeration would account for, so maybe the spinach added too much moisture or something. I had to tent them with foil to keep them from over browning. But since I had a soup starter, everything worked out and they were a great hit. Still 5 stars since my issues were likely operator error, not recipe related!

    xxxxxyyyyy

  • Liz

    Do you think you could assemble it a day ahead of time and refrigerate, then bake the next day? Or maybe make all the veggies a day ahead and then add the eggs in the morning? Need to serve a crowd and it sounds delicious!!

    • Emma Christensen

      Hi, Liz! I’d either cook the veggies ahead of time, then assemble with eggs and bake the next day, OR I’d do all the baking ahead of time and just reheat it in the morning. Hope that helps! Enjoy!

  • Kelley

    Have you ever done this recipe in a mini muffin pan? Thinking of a work social that this would be perfect for.

  • Cindy Hall

    We just finished eating this wonderful frittata! Every family member said it was delicious and said this recipe is a keeper!!! The seasoning is perfect just as the instructions read. I wouldn’t change a thing! Thank you for sharing!

    xxxxxyyyyy

  • Barbara

    Excellent-delicious, easy to make and looks
    beautiful.

    xxxxxyyyyy

  • Adele

    I’m lactose intolerant can I omit the milk?

    • Emma Christensen

      Hi, Adele! Emma here, managing editor for Simply Recipes. You’d need to eliminate the milk, the sour cream, and the feta in this recipe (all of which contain dairy). This would alter the recipe fairly significantly beyond the original, but this said, I’ve made plenty of frittatas without any dairy, so I think you’d be just fine. The frittata will be less fluffy and rich (more like a thick omelette), but still tasty! Let us know how it goes!

  • Danielle

    I just made this today…easy to make and delicious. I added half a bag of cooked hash browns since I had them on hand. I will definitely make this again.

  • Maggie

    Looks delicious! Hoping to make it for a brunch immediately following an hour-long church service. Do you think I could make this beforehand, refrigerate for an hour, then throw it into the oven as guests come? Thanks in advance!

    • Emma Christensen

      Hi, Maggie! Emma here, managing editor for Simply Recipes. Yes, I think this would work just fine! I’d wait to scatter the tomatoes over the top until just before you put the frittata in the oven (otherwise they will probably sink). You may also need to extend the cooking time by 5 to 10 minutes since the ingredients will all be cold from the fridge. I’d start checking it at the normal time, but know that it might take a little longer. Enjoy!

      • Maggie

        Thank you so much for the response, Emma!! I think this will be a hit!

  • Eric

    Is there a good sub for spinach? Trying to avoid oxalates.
    Would regular yogurt work in place of sour cream?
    Also, can I use another cheese besides feta?

  • Dan

    This frittata makes a great appetizer. Make in advance and reheat in warmer or lòw oven. Cut into small fork friendly squares. Pretty and tasty. Recipe works fine as is.

  • RICK l VAN WYE

    When you assemble the frittata you say:”Transfer the tomato and spinach filling into the baking dish and pour the egg mixture over top. Scatter the tomatoes on top of the eggs so they peek out, and sprinkle with the parsley.”  Is there a second bunch of …

  • Dale Elaine

    I was wondering if anyone thought it would be possible to bake the frittata ahead, but instead of microwaving, reheat it the next day with a layer of shredded cheese and frozen tater tots on top, at the time and temperature required to cook the tots? Has anyone tried this? Most tater tot casserole recipes have the tots right down in the uncooked egg mixture, but I’m looking for a crunchier tot topper LOL. Thanks in advance!

  • Alikun

    Didn’t have milk or sour cream, so added Greek yogurt. A little more than a 1/2 cup. Great consistency! Will definitely do that again.

  • Mish

    Would the recipe still work if I substitute fat free milk and fat free Greek yogurt instead of the sour cream?

    • Emma Christensen

      Yes, I think it would work fine! The flavor will be a little less rich and the texture might be more firm (instead of silky), but I think it should set up just fine. Let us know how it turns out!

  • Linda

    I’m not much into cooking. This is fabulous! Thinking maybe add some Canadian bacon or fried sausage

  • Cynthia A. Norton

    Will this freeze well….. and has anyone tried it and how is it best to reheat from frozen?????/
    Cyndy

    • Mary Healy

      I too wonder about the results of freezing with the tomato, so I will substitute with roasted red pepper instead and maybe add a little thyme. I’m going to bake individually in muffin tins, cool and wrap each in plastic wrap to freeze. Thaw and reheat in microwave.

    • corina

      we freeze this all the time and it omes back just as good

  • Malika A. Black

    This frittata is great for weekday meals. It is also delicious with sun dried tomatoes or even roasted red peppers in oil (store bought or homemade).

    I will make this for breakfast this weekend! Thank you!

  • Marta @ What should I eat for breakfast today

    I love frittata, it’s so easy to make and so delicious :)

  • Alida @My Little Italian Kitchen

    I love frittata! I make it at least once a week as it is so easy. It makes a great mid week meal. Lovely colourful recipe!

  • monica

    this is a great supper dish. Cut it down to half and ideal for 2

  • Laura

    When do you add the feta?

    • Elise Bauer

      Hi Laura, add the feta in step two, after you’ve cooked the spinach. You could also add it with the eggs if you wanted to.