Spinach, Feta, and Sun-Dried Tomato Frittata
A delicious and healthy Spinach, Feta, and Sun-Dried Tomato Frittata perfect for breakfast, brunch, or a light dinner. This recipe combines protein-rich eggs with flavorful ingredients, creating a dish that's both nutritious and satisfying.
Equipment
- 1 Oven-safe skillet
- 1 Whisk
- 1 Mixing bowl
Ingredients
- 6 large eggs - beaten
- 1 cup fresh spinach - chopped
- 1/2 cup feta cheese - crumbled
- 1/2 cup sun-dried tomatoes - chopped, preferably oil-packed
- 1/4 cup milk - for creaminess
- 1 teaspoon olive oil - for cooking
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- In an oven-safe skillet, heat the olive oil over medium heat. Add the chopped spinach and cook for 2-3 minutes until wilted.
- Stir in the sun-dried tomatoes and feta cheese, mixing well.
- Pour the egg mixture evenly over the spinach and tomato mixture in the skillet. Allow it to cook on the stovetop for 5 minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is puffed and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
For a more varied flavor, consider adding sliced olives or roasted red peppers.
You can also substitute the spinach with kale or Swiss chard for a different twist.
To store leftovers, keep in an airtight container in the refrigerator for up to 3 days.