Spinach Feta Frittata Tomatoes (Printable Version)

A fluffy frittata with spinach, tangy feta, and sun-dried tomatoes, perfect for a light Mediterranean meal.

# 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 - 2 tablespoons olive oil
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon salt, adjust to taste

# How to Make It:

01 - Preheat your oven to 375°F.
02 - In a 10-inch 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 minute more.
03 - Stir in the chopped spinach and cook until wilted, approximately 2 minutes. Add the sun-dried tomatoes and cook for 1 additional minute.
04 - In a large mixing bowl, whisk together eggs, milk, oregano, salt, and black pepper. Fold in crumbled feta and grated Parmesan cheese until combined.
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 several minutes. Slice into wedges and serve warm or at room temperature.

# Expert Tips:

01 -
  • It's naturally gluten-free and comes together in under 40 minutes, perfect for when you want brunch without the stress.
  • The combination of salty feta, sweet sun-dried tomatoes, and tender spinach feels like a Mediterranean escape on your plate.
  • Leftovers taste just as good cold the next day, making it sneakily practical for meal prep.
02 -
  • Don't skip the stovetop cooking time before moving to the oven—those first 2 to 3 minutes let the edges start setting so the frittata bakes evenly rather than cooking from the outside in unevenly.
  • The frittata will continue cooking slightly after you pull it out, so remove it when the center is just barely set rather than fully cooked, or you'll end up with something dense instead of custardy.
03 -
  • Use an instant-read thermometer if you're nervous about doneness—the center should hit about 160°F, but pulling it out at 155°F and letting it rest gives you that perfect creamy middle.
  • If your skillet isn't ovenproof, you can finish the frittata under the broiler for 2 to 3 minutes instead, but watch it closely so the top doesn't burn.
Go Back