Spinach and Feta Frittata With Lemon Greens
A fluffy, protein-packed frittata paired with a bright, citrusy side salad. Cottage cheese melts seamlessly into the eggs for hidden creaminess and an extra nutritional boost.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthHair changes
Rule out the bigger picture
Hair changes can have several causes. Track the pattern and ask a clinician about persistent or sudden changes.
Track: timing + shedding pattern
Low energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Appetite changes
Notice patterns without judgment
One meal does not determine body weight. Look at fullness, energy and repeatable eating patterns over time instead.
Track: fullness + meal rhythm
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Before you start
Your 25-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Oven · Large skillet · Whisk · Mixing bowl · Knife and cutting board
Time saver
Frittatas are excellent for meal prep. Store the remaining half in an airtight container in the fridge for up to 3 days, and enjoy it cold or gently reheated for tomorrow's lunch.
Do these three things first
- 1Preheat your oven to 375°F.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
For the Frittata
For the Salad
From Your Pantry
Cook along
One clear step at a time
0 of 7 steps complete
Next: Preheat your oven to 375°F
- 01
Preheat your oven to 375°F
Preheat your oven to 375°F.
Tap card to mark done - 02
In a medium bowl
In a medium bowl, whisk together the eggs, cottage cheese, a pinch of salt, and black pepper until well combined.
Tap card to mark done - 03
Heat 1/2 tablespoon of olive oil in…
Heat 1/2 tablespoon of olive oil in an 8-inch oven-safe skillet over medium heat. Add the baby spinach and sauté for 1 to 2 minutes until just wilted.
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Pour the egg mixture over the spinach
Pour the egg mixture over the spinach, stirring gently to distribute the greens evenly. Sprinkle the crumbled feta cheese over the top.
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Let it cook undisturbed for 2 minutes…
Let it cook undisturbed for 2 minutes on the stove, then transfer the skillet to the oven. Bake for 12 to 15 minutes, or until the center is set and the edges are lightly golden.
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While the frittata bakes
While the frittata bakes, prepare the salad. In a large bowl, whisk together 1 tablespoon of olive oil, a squeeze of fresh lemon juice, 1/2 teaspoon of Dijon mustard, salt, and pepper. Toss the mixed greens in the dressing just before serving.
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Slice the frittata in half and serve…
Slice the frittata in half and serve warm alongside the dressed greens.
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The nutrition underneath
Why this bowl holds together
Frittatas are excellent for meal prep
Frittatas are excellent for meal prep. Store the remaining half in an airtight container in the fridge for up to 3 days, and enjoy it cold or gently reheated for tomorrow's lunch.
Wait to dress tomorrow's salad portion…
Wait to dress tomorrow's salad portion until right before you eat to keep the greens crisp.
If you don't have an oven-safe…
If you don't have an oven-safe skillet, you can cook this entirely on the stovetop by covering the pan with a lid and lowering the heat until the eggs cook through.
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