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
Ingredients
Makes 6 servings
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2 Tablespoons Vegetable Oil
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1 Small Onion, diced
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2 Cups Chopped Fresh Spinach, packed
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1 Cup Super Red Sun-Dried Tomato Halves, quartered
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
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1/4 Cup Fresh Basil, chiffonade cut
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1/2 Cup Crumbled Feta Cheese
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6 Large Eggs, beaten
Directions
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Preheat oven to 400°F.
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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.
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Spread vegetable mixture into even layer in bottom of pan. Sprinkle feta cheese evenly over vegetable mixture.
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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.
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Transfer frittata to center rack of oven, and bake 10 to 12 minutes, until eggs are set in center.
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Remove from oven and cool 5 minutes before slicing into wedges to serve.