Spinach Feta Frittata Tomatoes (Printable Version)

Savory egg bake with fresh spinach, feta cheese, and sun-dried tomatoes, ideal for a light 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 & 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
12 - 2 tablespoons olive oil

# How-To Steps:

01 - Preheat oven to 375°F
02 - Heat olive oil in a 10-inch ovenproof skillet over medium heat. Add onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant
03 - Stir in 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, oregano, salt, and pepper. Fold in crumbled feta and grated Parmesan cheese until evenly distributed
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

# Tips for Success:

01 -
  • It feels fancy enough for company but comes together in under 40 minutes, which means you can actually make it on a weeknight without stress.
  • One skillet means one thing to wash, and somehow that small victory makes the whole meal taste better.
  • The combination of tangy feta, sweet sun-dried tomatoes, and tender spinach creates layers of flavor that keep you coming back for another slice.
02 -
  • Don't overcook the frittata in the oven or it becomes rubbery and disappoints; the jiggle test is your friend, and it keeps cooking as it cools.
  • If your skillet isn't ovenproof—meaning the handle can handle heat—wrap it in foil before transferring it, or you'll learn this lesson the painful way.
03 -
  • Room temperature eggs whisk together more smoothly and cook more evenly than cold ones straight from the refrigerator.
  • Taste the vegetable mixture before pouring the eggs in and adjust the salt if needed, since feta and Parmesan both contribute their own saltiness.
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