Spinach Feta Frittata Tomatoes

There's something wonderfully comforting about a golden, fluffy frittata fresh from the oven. This Spinach and Feta Frittata with Sun-Dried Tomatoes brings together the best of Mediterranean flavors in one simple, versatile dish. Whether you're hosting a leisurely weekend brunch, need a quick weeknight dinner, or want to meal-prep for the week ahead, this vegetarian masterpiece delivers on taste, nutrition, and ease. The combination of tender baby spinach, tangy feta cheese, and sweet-tart sun-dried tomatoes creates layers of flavor that feel both elegant and homey at once.

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What sets this frittata apart is its foolproof technique. By starting on the stovetop and finishing in the oven, you achieve perfectly set edges and a custardy center every time. The earthy spinach wilts down beautifully, while the sun-dried tomatoes add pops of concentrated sweetness. Creamy feta and nutty Parmesan melt throughout, creating pockets of tangy richness in every bite. It's a dish that feels special enough for guests yet simple enough for a quiet Tuesday evening.

Ingredients

• 2 cups (60 g) fresh baby spinach, roughly chopped
• 1/2 cup (60 g) sun-dried tomatoes, julienned (packed in oil, drained)
• 1 small yellow onion, finely chopped
• 1 clove garlic, minced
• 6 large eggs
• 1/4 cup (60 ml) whole milk
• 1/2 cup (75 g) feta cheese, crumbled
• 1/4 cup (25 g) grated Parmesan cheese
• 1/2 tsp dried oregano
• 1/4 tsp freshly ground black pepper
• 1/4 tsp salt (adjust to taste)
• 2 tbsp (30 ml) olive oil

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C).

Step 2: Sauté the Aromatics

In a medium ovenproof skillet, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until soft. Add garlic and cook for 1 minute more.

Step 3: Cook the Vegetables

Stir in the chopped spinach and cook until wilted, about 2 minutes. Add sun-dried tomatoes and cook for 1 more minute.

Step 4: Prepare the Egg Mixture

In a large bowl, whisk together eggs, milk, oregano, salt, and pepper. Stir in feta and Parmesan.

Step 5: Combine and Start Cooking

Pour the egg mixture evenly over the vegetables in the skillet. Gently stir once to combine, then cook on the stovetop for 2–3 minutes until the edges start to set.

Step 6: Bake

Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is just set and the top is slightly golden.

Step 7: Serve

Remove from oven, let cool for a few minutes, then slice and serve warm or at room temperature.

Zusatztipps für die Zubereitung

For the best results, make sure your ovenproof skillet is well-heated before adding the egg mixture—this helps create a beautiful golden crust on the bottom. When whisking the eggs, beat them until they're fully combined and slightly frothy for maximum fluffiness. Don't skip the resting time after baking; allowing the frittata to cool for a few minutes makes it easier to slice and helps the flavors settle. If you're using frozen spinach instead of fresh, squeeze out as much moisture as possible to prevent a watery frittata. The sun-dried tomatoes packed in oil add extra flavor, so save a bit of that oil to drizzle over the finished dish if desired.

Varianten und Anpassungen

This frittata is endlessly adaptable to your taste and dietary needs. Substitute fresh spinach with thawed frozen spinach (well-drained) if needed. For a dairy-free option, use plant-based feta and omit Parmesan. You can also swap the sun-dried tomatoes for roasted red peppers, add fresh herbs like basil or dill, or include sautéed mushrooms for an earthier flavor. For extra protein, consider adding cooked chicken sausage or crispy prosciutto. If you prefer a spicier kick, sprinkle in some red pepper flakes along with the oregano.

Serviervorschläge

This frittata is excellent served with a simple green salad or crusty bread to soak up any juices. For a complete Mediterranean brunch spread, pair it with fresh fruit, Greek yogurt, and warm pita. It also works beautifully as part of a tapas-style meal alongside olives, hummus, and marinated vegetables. The frittata pairs well with a crisp white wine such as Sauvignon Blanc, or serve it with freshly squeezed orange juice for a morning gathering. Leftovers make fantastic sandwiches—simply place a wedge between two slices of toasted sourdough with a handful of arugula.

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This Spinach and Feta Frittata is proof that wholesome, Mediterranean-inspired cooking doesn't have to be complicated. With just a handful of fresh ingredients and minimal effort, you'll have a dish that's as nourishing as it is delicious. Whether you're feeding your family on a busy weeknight or impressing guests at a weekend gathering, this golden, flavor-packed frittata will quickly become a go-to recipe in your kitchen. Serve it with love, and watch it disappear slice by slice.