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Fluffy Spinach and Feta Frittata with Sun-Dried Tomatoes

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A quick and easy fluffy frittata featuring fresh spinach, tangy feta, and sweet sun-dried tomatoes, perfect for any meal of the day.

Ingredients

Scale
  • 8 large eggs, room temperature
  • ½ cup (120 ml) whole milk or half-and-half
  • 4 cups (about 120g) fresh spinach, roughly chopped
  • 1 cup (150g) feta cheese, crumbled
  • ½ cup (about 75g) sun-dried tomatoes, chopped (oil-packed preferred)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano or thyme (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse and roughly chop the spinach. Dice the onion finely and chop the sun-dried tomatoes into bite-sized pieces.
  3. In a large mixing bowl, whisk together the eggs and milk or cream until slightly frothy.
  4. Season the egg mixture with salt, pepper, and dried oregano or thyme if using. Stir to combine.
  5. Heat olive oil in an oven-safe 10-inch skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and golden.
  6. Add minced garlic and sauté for 30 seconds until fragrant.
  7. Add the chopped spinach and sun-dried tomatoes. Stir gently and cook for 2-3 minutes until spinach wilts but remains vibrant.
  8. Spread the vegetables evenly in the skillet, then pour the egg mixture over them. Stir gently to distribute evenly without overmixing.
  9. Sprinkle crumbled feta cheese evenly over the top.
  10. Cook on the stovetop over medium-low heat for about 5 minutes until edges start to set but center is still slightly jiggly.
  11. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the top is set and lightly golden. A toothpick inserted in the center should come out clean.
  12. Remove from oven and let the frittata rest for 5 minutes before slicing.
  13. Loosen edges with a spatula if needed, cut into wedges, and serve warm. Optionally drizzle with extra virgin olive oil or sprinkle fresh herbs.

Notes

Use room temperature eggs for even cooking. Avoid overwhisking to prevent large bubbles. Cook on medium-low heat on stovetop to avoid burning edges. Use oil-packed sun-dried tomatoes for best flavor. Let frittata rest after baking to finish cooking and firm up. If frittata is too runny, bake a few more minutes. Crumbled feta melts better than cubed. For dairy-free, swap milk and feta with plant-based alternatives.

Nutrition

Keywords: frittata, spinach, feta, sun-dried tomatoes, brunch, easy breakfast, healthy, quick meal

Find it online: https://bitematrix.com/fluffy-spinach-and-feta-frittata-recipe-easy-homemade-with-sun-dried-tomatoes/