Spinach Feta Frittata Tomatoes (Printer-Friendly)

Fluffy frittata featuring spinach, tangy feta, and sun-dried tomatoes, great for brunch or light meals.

# 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 feta cheese, crumbled
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 Make It:

01 - Preheat oven to 375°F (190°C).
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 additional minute.
03 - Stir in chopped spinach and cook until wilted, approximately 2 minutes. Add sun-dried tomatoes and cook for 1 more minute.
04 - In a large bowl, whisk together eggs, milk, dried oregano, salt, and black pepper. Fold in crumbled feta cheese and grated Parmesan cheese.
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, or 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.

# Expert Suggestions:

01 -
  • It's naturally gluten-free and packed with vegetables, so you feel genuinely good eating it without any guilt trips.
  • Once the vegetables are in the pan, you're mostly just whisking eggs and letting the oven do the heavy lifting—perfect for when you want impressive food without the fuss.
  • The feta and sun-dried tomatoes create this tangy-sweet depth that transforms simple eggs into something restaurant-worthy.
02 -
  • Don't leave the frittata in the oven too long chasing perfect doneness—it will keep cooking after you remove it, and overcooked eggs lose that tender, creamy quality that makes this dish special.
  • If your skillet isn't ovenproof, you can finish it under a broiler on the stovetop for a few minutes, though the oven method gives more even cooking and a gentler rise.
03 -
  • Let your eggs reach room temperature before whisking—they incorporate more air and create a fluffier texture that feels almost cloud-like.
  • If you don't have an ovenproof skillet, you can transfer the partially cooked frittata to a pie dish or baking dish before finishing in the oven.
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