Spinach Feta Frittata Tomatoes (Print)

Fluffy frittata with spinach, feta, and sun-dried tomatoes, perfect for a flavorful brunch or dinner.

# Ingredients:

→ Vegetables

01 - 2 cups fresh baby spinach, roughly chopped
02 - 1/2 cup sun-dried tomatoes, julienned, packed in oil and drained
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 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon salt, adjusted to taste
12 - 2 tablespoons olive oil

# Directions:

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

# Expert Tips:

01 -
  • It comes together in under 40 minutes and feels fancier than it has any right to be.
  • One skillet means minimal cleanup while you're still savoring that first bite.
  • Works equally well for a Saturday brunch with friends or a quiet weeknight when you need something nourishing fast.
02 -
  • The skillet must be ovenproof or you'll be scrambling mid-cooking to transfer everything—learn from my mistake of grabbing a regular pan and having to improvise with a baking dish.
  • Don't walk away during those final 2-3 minutes on the stovetop because you need to see the edges actually start setting before the oven takes over, which tells you the timing is right.
  • Sun-dried tomatoes packed in oil are a shortcut to serious flavor that feels like cheating in the best way possible.
03 -
  • If using frozen spinach instead of fresh, make absolutely certain it's thawed and wrung dry in a clean kitchen towel—excess water is the silent killer of frittata texture.
  • Bring your eggs to room temperature before whisking because they combine more smoothly and create a silkier final texture.
  • Your oven's personality matters more than exact timing, so start checking at 10 minutes and look for a slight jiggle in the very center rather than relying on a timer.
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