Spinach Feta Frittata Tomatoes (Print Version)

A savory dish with spinach, feta, and sun-dried tomatoes baked to golden perfection.

# 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 & 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 & 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

# Cooking Steps:

01 - Preheat 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 additional minute.
03 - Stir in chopped spinach and cook until wilted, approximately 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 crumbled feta and grated Parmesan.
05 - Pour egg mixture evenly over vegetables in skillet. Gently stir once to combine, 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 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 Advice:

01 -
  • It's ready in 35 minutes flat, yet tastes like you fussed over brunch for hours.
  • The frittata holds its own warm or cold, making it perfect for meal prep or unexpected guests.
  • Mediterranean flavors without the fuss—feta and sun-dried tomatoes do most of the heavy lifting.
02 -
  • Don't skip the stovetop cooking time—those 2–3 minutes let the bottom set slightly so your frittata doesn't slide around when you transfer it.
  • If your skillet isn't ovenproof, transfer the cooked vegetables and egg mixture to a buttered baking dish before the oven step.
  • Watch that oven time closely; one minute too long and the center will be dry, one minute too short and it'll collapse when you cut it.
03 -
  • If your skillet isn't exactly 10 inches, adjust your baking time slightly—a smaller skillet will bake faster and need less time in the oven.
  • Room-temperature eggs whisk smoother and create a more uniform, fluffy texture than eggs straight from the fridge.
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