Looking for a quick, healthy breakfast option? The Spinach Feta and Sun-Dried Tomato Frittata is your new go-to! Packed with fresh spinach, flavorful sun-dried tomatoes, and creamy feta cheese, this recipe makes meal prep a breeze.
Perfect for busy mornings or a relaxed weekend brunch, this frittata comes together in just one pan. Plus, it’s a fantastic way to sneak in some extra veggies. Whether you serve it hot or cold, this dish is sure to keep you satisfied.
Serving and Pairing Suggestions
You can enjoy this frittata warm out of the oven or chilled later in the day. Slice it into wedges and serve it alongside a refreshing Shredded Romaine and Cucumber Salad with Yogurt Dressing for a light meal.
Alternatively, pair it with Toasted Bread with Chocolate for a delightful brunch ensemble. If you have leftovers, don’t hesitate to store them in the fridge for a quick, delicious snack throughout the week.
Tips and Notes
- Fresh Spinach: Use fresh spinach for the best flavor. Avoid frozen spinach as it may make the frittata watery.
- Cheese Options: Besides feta, you can substitute other cheeses like goat cheese or mozzarella.
- Add Proteins: For a more filling meal, consider adding cooked diced ham or crumbled sausage.
- Customize Toppings: Feel free to experiment with other ingredients, such as bell peppers or olives, to make it your own.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat in the oven or microwave.
Why wait? Gather your ingredients and whip up this delicious Spinach Feta and Sun-Dried Tomato Frittata today! It’s a simple dish that impresses at every meal.
Spinach, Feta, and Sun-Dried Tomato Frittata
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.