Spinach Feta Sun-Dried Tomatoes

Experience the delightful flavors of the Mediterranean with this fluffy spinach and feta frittata, enhanced by the sweet-tart bite of sun-dried tomatoes. Perfectly golden and packed with tender greens and tangy cheese, this dish makes a satisfying brunch or light dinner that’s both nourishing and easy to prepare.

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This frittata’s creamy texture and vibrant ingredients make it not only delicious but satisfying. Using fresh spinach and quality feta cheese ensures every bite bursts with flavor, while the sun-dried tomatoes add a delightful contrast. Enjoy it warm or at room temperature, making it flexible for any meal occasion.

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

Substitute fresh spinach with thawed frozen spinach (well-drained) if fresh is unavailable. Use an ovenproof skillet about 10 inches in diameter for even cooking and easy transfer from stovetop to oven. Allow the frittata to rest briefly after baking to finish setting before slicing.

Varianten und Anpassungen

For a dairy-free variation, use plant-based feta alternatives and omit the Parmesan cheese. Adjust seasoning according to your preference, and feel free to add other herbs like fresh basil or thyme for different flavor notes.

Serviervorschläge

This frittata pairs wonderfully with a simple green salad or crusty bread for a complete meal. It also complements a crisp white wine such as Sauvignon Blanc to enhance its Mediterranean character.

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This spinach and feta frittata offers a simple yet impressive dish that brings fresh, tangy, and savory flavors together effortlessly. Whether for a weekend brunch or a light dinner, it’s a reliable crowd-pleaser that’s ready in under 40 minutes and celebrates wholesome, Mediterranean ingredients.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thaw and thoroughly drain frozen spinach before using to avoid excess moisture.

→ How to make this dish dairy-free?

Use plant-based feta alternatives and omit Parmesan cheese for dairy-free preparation.

→ What pan is recommended for cooking?

A 10-inch ovenproof skillet works best for even cooking and easy transfer to the oven.

→ Can I prepare this ahead of time?

Yes, you can assemble it in advance and bake shortly before serving for fresh results.

→ What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc complements the tangy and savory flavors nicely.