Spinach Feta Frittata (Print Version)

Fluffy egg dish featuring spinach, tangy feta, and sweet sun-dried tomatoes, perfect for any meal.

# Ingredient List:

→ 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 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

# Steps:

01 - Preheat your oven to 375°F.
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 the chopped spinach and cook until completely wilted, approximately 2 minutes. Add the drained sun-dried tomatoes and cook for 1 minute more.
04 - In a large mixing bowl, whisk together eggs, milk, oregano, salt, and pepper. Fold in crumbled feta cheese and grated Parmesan cheese 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 lightly golden.
07 - Remove from oven and allow to cool for a few minutes. Slice into wedges and serve warm or at room temperature.

# Expert Tips:

01 -
  • It comes together faster than you'd think, making it perfect for when you want something impressive without the stress.
  • The tanginess of feta plays beautifully against the sweet-tart sun-dried tomatoes, creating a flavor balance that feels Mediterranean but tastes like home cooking.
  • You can serve it warm, room temperature, or even cold the next day, so it works for breakfast, lunch, or a casual dinner.
02 -
  • Don't skip the stovetop cooking time before the oven—those 2 to 3 minutes on the burner set the edges and prevent a watery, overcooked center.
  • Check that your skillet handle is truly ovenproof because plastic handles will melt, and discovering this mid-bake is not the adventure you want.
03 -
  • Buy sun-dried tomatoes packed in oil rather than dry ones—they rehydrate as the frittata cooks and add richness that dry ones can't match.
  • Let the cooked frittata rest for a few minutes so the center sets just enough to slice cleanly without being overcooked and rubbery.
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