This classic Mediterranean flavor combination livens up a simple frittata for brunch, lunch or a quick dinner. For ease of serving, a cast-iron or oven-safe nonstick skillet is recommended. If using stainless steel, add another tablespoon of oil to minimize sticking.

Prep time: 5 min

Cook time: 25 min

Total time: 30 min

Sun-Dried Tomato, Spinach and Feta Frittata
Copyright Recipe © 2015 Woodland Foods


Makes 6 servings


  1. Preheat oven to 400°F.

  2. Heat oil in 10-inch oven-safe skillet over medium heat. Add onion and cook, stirring frequently, until translucent, about 7 minutes. Add spinach and sun-dried tomatoes, and cook until spinach wilts, about 3 minutes. Season vegetables with salt and black pepper. Stir in basil.

  3. Spread vegetable mixture into even layer in bottom of pan. Sprinkle feta cheese evenly over vegetable mixture.

  4. Pour beaten eggs over vegetable mixture, tilting pan to ensure eggs cover all vegetables. Cook for 2 minutes without stirring. Eggs should begin to set at edge of pan.

  5. Transfer frittata to center rack of oven, and bake 10 to 12 minutes, until eggs are set in center.

  6. Remove from oven and cool 5 minutes before slicing into wedges to serve.