Spinach Feta Frittata Tomatoes

Discover the perfect balance of flavors with this Spinach and Feta Frittata featuring sweet-tart sun-dried tomatoes. This Mediterranean-inspired dish is fluffy and savory, bursting with tender spinach and tangy feta cheese, making it an ideal choice for a hearty brunch or a light dinner that delights the senses.

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This frittata offers a wholesome, protein-packed meal that comes together quickly and bakes to a golden finish. The combination of feta and Parmesan cheese adds a satisfying creaminess, complementing the fresh spinach and richly flavored sun-dried tomatoes. Whether served warm or at room temperature, it’s a versatile dish guaranteed to impress.

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

1. Preheat your oven to 375°F (190°C).

2. 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.

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

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

5. 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.

6. 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.

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

Zusatztipps für die Zubereitung

For best results, use a 10-inch ovenproof skillet to ensure even cooking. Make sure the spinach is fresh and the sun-dried tomatoes are well drained to avoid excess moisture. Allow the frittata to rest briefly after baking to finish setting and enhance slicing.

Varianten und Anpassungen

You can substitute fresh spinach with thawed, well-drained frozen spinach if fresh is unavailable. For a dairy-free alternative, replace feta with plant-based feta and omit Parmesan cheese. Adjust seasonings to personal preference for salt and pepper.

Serviervorschläge

Serve the frittata alongside a simple green salad or with crusty bread for a complete meal. It pairs wonderfully with a crisp white wine such as Sauvignon Blanc to highlight the Mediterranean flavors.

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This Spinach and Feta Frittata is a delightful way to bring vibrant Mediterranean flavors to your table quickly and easily. Its versatility and nourishing ingredients make it a dependable favorite for any occasion.

Recipe Questions & Answers

→ Can I substitute frozen spinach for fresh?

Yes, thaw and drain frozen spinach thoroughly to avoid excess moisture, then use it in place of fresh spinach without affecting flavor.

→ What cheese works best in this dish?

Crumbled feta provides tang and creaminess, complemented by grated Parmesan for a subtle savory depth.

→ How do I prevent the frittata from drying out?

Cook over medium heat briefly before baking and avoid overbaking; the center should be just set for moist texture.

→ Can this be made dairy-free?

Use plant-based feta alternatives and omit Parmesan to accommodate dairy-free preferences.

→ What is the best cooking vessel?

An ovenproof skillet around 10 inches ensures even cooking and easy transition from stovetop to oven.