Loukanika & Feta Frittata
A fluffy, golden frittata loaded with crisped loukanika, tangy feta, spinach, and tomato — a Greek-leaning one-pan breakfast that's just as good cold the next day.
Our Loukanika salami is bright and citrusy, built on orange zest, garlic, and oregano — flavors that feel right at home in a Greek-leaning frittata with feta, spinach, and tomato.
Crisp the loukanika to render its flavor into the pan, wilt in the greens, then let the eggs set low and slow before finishing in the oven. The feta goes tangy and creamy, and the whole thing slices into tidy wedges.
It's a make-once, eat-all-week kind of breakfast — great warm, room temp, or cold from the fridge.
Ingredients
For the Frittata
8 large eggs
1/4 cup milk
1 tablespoon olive oil
4 oz Loukanika salami, diced
1/2 red onion, diced
2 cups baby spinach
1/2 cup cherry tomatoes, halved
3 oz feta, crumbled
salt and black pepper
For Serving
fresh dill or oregano
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Instructions
Preheat the oven to 375°F. Whisk the eggs with the milk, a pinch of salt, and pepper.
Heat the olive oil in a 10-inch oven-safe skillet over medium. Add the loukanika and cook 2 to 3 minutes until the edges crisp.
Add the red onion and cook 3 to 4 minutes until soft. Stir in the spinach and cook just until wilted.
Scatter the tomatoes over the top, then pour in the eggs. Crumble the feta over and cook undisturbed for 2 to 3 minutes until the edges begin to set.
Transfer the skillet to the oven and bake 10 to 12 minutes, until the center is just set and the top is golden.
Finish with fresh dill or oregano. Let rest a few minutes, then slice and serve.
Chef Notes
Cook the filling first and let the eggs set gently on the stovetop before the pan goes in the oven — that's how you get a frittata that's custardy, not rubbery.
Pull it from the oven when the center is just barely set; it keeps cooking from residual heat. A good non-stick or well-seasoned cast-iron pan makes it slide right out.
Substitutions & Tips
Dry Chorizo, Saucisson Basque, or Spiced Juniper all work in place of loukanika. Swap the feta for goat cheese, and use kale or chard instead of spinach if that's what you have.
Love loukanika? Try our Loukanika & Whipped Feta Flatbread, or another baked-egg breakfast in our Basque Piperade.
Serving & Storage
Serve warm or at room temperature, cut into wedges.
Frittata keeps beautifully — store covered in the fridge for up to 4 days and eat cold or gently rewarmed. It's great for meal prep and packs well for lunch.
Published
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