Frittata with Sun Dried Tomatoes
Elevate your brunch game with this flavorful Frittata with Sun-Dried Tomatoes, a delightful blend of Mediterranean-inspired ingredients that will brighten any meal. Made with eight large eggs whisked to perfection with creamy whole milk, this recipe combines the rich tang of oil-packed sun-dried tomatoes, the earthy goodness of sautéed spinach, and the savory touch of crumbled feta cheese. A hint of garlic and sweet caramelized onion tie everything together, creating layers of flavor in every bite. Quick to prepare and oven-finished for a perfectly set, golden-brown top, this frittata is both hearty and elegant. Ideal for breakfast, lunch, or even dinner, it serves up beautifully warm, sliced into wedges, and paired with a crisp green salad or crusty bread for a complete Mediterranean-inspired feast. Perfect for meal prep or entertaining guests, this frittata is a versatile, protein-packed dish you'll want to make again and again.
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Recipe Information
Ingredients
- 8 large eggs
- 0.25 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups sun-dried tomatoes (packed in oil)
- 1 tablespoons olive oil
- 0.5 cups yellow onion (diced)
- 2 cups spinach (roughly chopped)
- 2 cloves garlic (minced)
- 0.5 cups crumbled feta cheese
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk the eggs, milk, salt, and black pepper until well combined. Set aside.
Drain and chop the sun-dried tomatoes into small pieces if they are large. Pat them dry to remove excess oil.
Heat a 10-inch oven-safe skillet over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for about 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
Add the sun-dried tomatoes and spinach to the skillet, stirring occasionally for 2-3 minutes until the spinach is wilted.
Evenly spread the vegetables across the skillet and pour the egg mixture over them. Tilt the skillet gently to distribute the eggs evenly.
Sprinkle the crumbled feta cheese on top of the egg mixture.
Reduce the heat to medium-low and cook the frittata on the stovetop for 4-5 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and the top is lightly golden.
Remove the skillet from the oven carefully (use an oven mitt as the skillet will be very hot) and let the frittata cool for 5 minutes before slicing.
Slice into wedges and serve warm. Enjoy your Frittata with Sun-Dried Tomatoes!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.1 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 160 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
