Spinach Feta Frittata Tomatoes (Printable)

Fluffy frittata with tender spinach, tangy feta, and sweet sun-dried tomatoes served warm or room temp.

# What You Need:

→ Vegetables

01 - 2 cups fresh baby spinach, roughly chopped
02 - 1/2 cup sun-dried tomatoes packed in oil, drained and julienned
03 - 1 small yellow onion, finely chopped
04 - 1 clove garlic, minced

→ Dairy and Eggs

05 - 6 large eggs
06 - 1/4 cup whole milk
07 - 1/2 cup crumbled feta cheese
08 - 1/4 cup grated Parmesan cheese

→ Spices and Seasonings

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon salt, adjusted to taste

# Directions:

01 - Set oven temperature to 375°F and allow to reach temperature.
02 - Heat olive oil in a 10-inch ovenproof skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Stir in chopped spinach and cook until wilted, approximately 2 minutes. Add julienned sun-dried tomatoes and cook for 1 minute more.
04 - In a large mixing bowl, whisk together eggs, milk, oregano, salt, and black pepper. Fold in crumbled feta cheese and grated Parmesan cheese until evenly distributed.
05 - Pour egg mixture evenly over vegetables in the skillet. Gently stir once to combine ingredients. Cook on stovetop over medium heat for 2 to 3 minutes until edges begin to set.
06 - Transfer skillet to preheated oven and bake for 10 to 12 minutes until center is just set and top is lightly golden.
07 - Remove from oven and allow to cool for several minutes. Slice into wedges and serve warm or at room temperature.

# Expert Hints:

01 -
  • It comes together in under 40 minutes, which means brunch guests don't have to wait long or kitchen stress doesn't derail your evening.
  • The combination of tangy feta and sweet sun-dried tomatoes creates a flavor depth that tastes way more complicated than it actually is.
  • You can eat it warm straight from the pan, at room temperature later, or even cold from the fridge the next morning, making it endlessly flexible.
02 -
  • The difference between a perfect frittata and a rubbery one is about two minutes in the oven—underbaked is far more forgivable than overdone, so check at the earlier time.
  • Your skillet absolutely must be ovenproof; if it has a plastic handle, your oven will melt it and you'll learn this the hard way like I did.
03 -
  • Drain your sun-dried tomatoes really well and pat them with a paper towel to avoid excess moisture that can make your frittata watery.
  • If your skillet doesn't have an oven-safe handle, wrap it with foil before putting it in the oven as an extra precaution.
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