Spinach Feta Frittata Tomatoes (Printable version)

Fluffy frittata with fresh spinach, tangy feta, and sun-dried tomatoes for a savory meal.

# What You 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, or to taste
12 - 2 tablespoons olive oil

# Step-by-step guide:

01 - Set 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.
03 - Stir in chopped spinach and cook until wilted, approximately 2 minutes. Add julienned 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 egg mixture evenly over vegetables in skillet. Gently stir once to distribute ingredients. 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 set and top is lightly golden.
07 - Remove from oven and allow to cool for several minutes. Slice into portions and serve warm or at room temperature.

# Expert Tips:

01 -
  • It's ready in under 40 minutes but tastes like you spent all morning cooking.
  • The feta stays creamy while the edges get just slightly crispy—that textural contrast is everything.
  • Leftovers taste even better the next day, cold or warmed up with a cup of coffee.
02 -
  • Don't skip preheating your oven or skip draining the sun-dried tomatoes—too much moisture and the frittata becomes custard-like and won't hold together.
  • The frittata will continue cooking slightly after you pull it from the oven, so take it out when the center still has just a hint of jiggle; it'll firm up as it cools.
03 -
  • Let your eggs sit on the counter for 15 minutes before whisking them—room temperature eggs incorporate air more easily and cook more evenly than cold ones.
  • If your skillet isn't quite ovenproof or you're nervous about the transfer, you can finish the frittata under the broiler for the last 2 minutes instead, but watch it constantly because it can brown too quickly.
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