Spinach Feta Frittata Tomatoes (Printable)

Fluffy frittata with fresh spinach, feta cheese, and sun-dried tomatoes, ideal for any meal.

# What You'll Need:

→ Vegetables

01 - 2 cups fresh baby spinach, roughly chopped
02 - 1/2 cup sun-dried tomatoes, julienned, drained
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 medium ovenproof skillet, heat olive oil over medium heat. Add onion and sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Stir in the chopped spinach and cook until wilted, about 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. Stir in feta and Parmesan cheeses 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 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 slightly golden.
07 - Remove from oven and let cool for a few minutes. Slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 40 minutes with almost no hands-on time once it hits the oven.
  • The frittata sits just as beautifully on a warm plate as it does cold from the fridge the next day.
  • Feta and sun-dried tomatoes do the heavy lifting flavor-wise, so you don't need to overthink the seasoning.
02 -
  • Frozen spinach works beautifully, but you must squeeze every drop of water out or your frittata will weep liquid and stay wet in the middle.
  • Don't skip the stovetop cooking time; that 2 to 3 minutes of edge-setting makes the difference between a frittata that holds its shape and an oversized scrambled egg.
03 -
  • Use an ovenproof skillet with a metal handle, not a wooden one; nonstick skillets can warp in the heat, so a proper cast iron or steel pan gives you the best control and browning.
  • If your frittata center looks underdone 2 minutes before you think it should be done, cover the skillet loosely with foil so the top doesn't brown further while the middle catches up.
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