Spinach Feta Frittata Tomatoes (Print)

A fluffy frittata blending spinach, tangy feta, and sun-dried tomatoes in a savory, Mediterranean style.

# Components:

→ 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 feta cheese, crumbled
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

# Directions:

01 - Preheat your oven to 375°F.
02 - In a medium ovenproof skillet, heat olive oil over medium heat. Add onion and sauté for 3 to 4 minutes until soft. Add garlic and cook for 1 minute more.
03 - Stir in the chopped spinach and cook until wilted, about 2 minutes. Add sun-dried tomatoes and cook for 1 more minute.
04 - In a large bowl, whisk together eggs, milk, oregano, salt, and pepper. Stir in feta and 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 start to set.
06 - Transfer the skillet to the 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, let cool for a few minutes, then slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • This frittata comes together in under 40 minutes and tastes like you spent hours planning it.
  • The combination of tangy feta and sweet-tart sun-dried tomatoes creates a flavor depth that feels restaurant-quality but requires no special technique.
  • It works equally well warm from the oven or chilled the next day, making it secretly one of the best meal-prep options for busy weeks.
02 -
  • The frittata continues cooking after you remove it from the oven, so pull it out when the very center still looks slightly underdone—it will firm up as it cools and you'll avoid the rubbery texture of overcooked eggs.
  • If your skillet isn't ovenproof, you can finish cooking it on the stovetop over low heat with a lid on, but you won't get the same light, airy texture.
03 -
  • Drain your sun-dried tomatoes thoroughly before using them, or the excess oil will make the frittata greasy and the eggs won't set properly.
  • If you only have frozen spinach, thaw it completely and squeeze it dry in a clean kitchen towel until you've removed as much moisture as possible—this prevents a watery, soggy frittata.
Back