Spinach Feta Frittata Tomatoes (Printer-Friendly)

Savory frittata with spinach, feta cheese, and sun-dried tomatoes in a Mediterranean style.

# What You'll 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 - 1/2 teaspoon dried oregano
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon salt
12 - 2 tablespoons olive oil

# Direction Steps:

01 - Preheat your oven to 375°F (190°C).
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 minute more.
03 - Stir in chopped spinach and cook until wilted, approximately 2 minutes. Add sun-dried tomatoes and cook for 1 additional minute.
04 - In a large bowl, whisk together eggs, milk, oregano, salt, and pepper. Fold 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 lightly golden.
07 - Remove from oven and allow to cool for a few minutes. Slice into wedges and serve warm or at room temperature.

# Expert Advice:

01 -
  • It tastes like Mediterranean sunshine in a pan, and comes together faster than takeout ever could.
  • You can eat it warm, cold, or anywhere in between, making it perfect for whenever hunger strikes.
  • The feta and sun-dried tomatoes do all the flavor work, so you barely need to think about seasoning.
02 -
  • Don't overcook the center trying to get it perfect because carryover heat will finish it after you pull it from the oven, and overcooked frittata tastes like rubbery disappointment.
  • Having an ovenproof skillet with a metal handle changes everything because you can go straight from stovetop to oven without juggling pans or worrying about a plastic handle.
03 -
  • Room temperature eggs blend more smoothly into the milk mixture, so pull them from the fridge a few minutes before you start cooking if you have the time.
  • The moment the eggs look barely set with a tiny jiggle in the center is the exact moment to pull it from the oven, because it will keep cooking as it cools and be perfect by the time you slice it.
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