Spinach Feta Sundried Tomatoes (Printable)

Fluffy egg dish packed with spinach, feta, and sun-dried tomatoes for a savory brunch or dinner choice.

# What You'll Need:

→ 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 & Eggs

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

→ Spices & Seasonings

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

# How-To:

01 - Preheat oven to 375°F.
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 sun-dried tomatoes and cook for 1 minute more.
04 - In a large mixing bowl, whisk together eggs, milk, oregano, salt, and pepper. Fold in crumbled feta and grated Parmesan cheese.
05 - Pour egg mixture evenly over vegetables in skillet. Gently stir once to incorporate, then cook on stovetop for 2 to 3 minutes until edges begin to set.
06 - Transfer skillet to preheated oven and bake for 10 to 12 minutes, or until center is just set and top is lightly golden.
07 - Remove from oven and allow to cool for several minutes. Slice and serve warm or at room temperature.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means weekend brunch doesn't eat your whole morning.
  • One skillet does all the work, turning what could be complicated into something genuinely relaxing to cook.
  • The spinach softens into creamy pockets while the sun-dried tomatoes add a sweet-tart punch that makes every bite interesting.
02 -
  • If your skillet isn't ovenproof, the handle will melt—I learned this the hard way by grabbing what I thought was a regular skillet and ending up with a melted silicone grip.
  • Don't skip draining the sun-dried tomatoes; the oil they're packed in can pool at the bottom and make the frittata greasy if you're not careful.
03 -
  • Use an ovenproof skillet with sloped sides—it makes sliding the finished frittata onto a plate or cutting board infinitely easier and more elegant.
  • If you're making this ahead, store it covered in the fridge and bring it to room temperature before serving; cold frittata straight from the fridge tastes a bit flat.
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