Spinach Feta Frittata Tomatoes (Printable version)

Fluffy frittata with spinach, feta, and sun-dried tomatoes for a flavorful brunch or light dinner.

# 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 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

# 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 sun-dried tomatoes and cook for 1 additional minute.
04 - In a large bowl, whisk together eggs, milk, dried oregano, salt, and black pepper. Fold in crumbled feta and grated Parmesan cheese until evenly distributed.
05 - Pour the egg mixture evenly over the vegetables in the skillet. Gently stir once to combine, then cook on the stovetop over medium heat 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 comes together in under 40 minutes from bare counter to dinner plate, which means you can actually make it on a weeknight without stress.
  • The frittata works equally well warm from the oven or cold from the fridge the next day, making it secretly brilliant for meal prep.
  • Feta and sun-dried tomatoes create this flavor combination that tastes far more complicated than the actual effort required.
02 -
  • An ovenproof skillet is non-negotiable here; transferring it between stovetop and oven is essential, and you cannot do that with a regular handle that melts.
  • Don't overbake it chasing a fully firm center—frittatas set more as they cool, and pulling them out when there's still a gentle wobble in the very middle keeps them creamy instead of rubbery.
03 -
  • If you don't have an ovenproof skillet with a metal handle, you can finish the frittata under the broiler for 2 to 3 minutes instead—watch it closely since the broiler heat is intense.
  • The secret to a frittata that stays creamy rather than becoming tough is respecting the carryover cooking; pull it from the oven while there's still a slight wobble in the very center.
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