Mediterranean Frittata

Angled view of an uncut frittata with feta, spinach, and sun-dried tomatoes.

5 from 1 vote

Break this out for a quick, delicious, and satisfying meal any time of the day. It's got fluffy eggs, tender greens, tangy sun-dried tomatoes, and creamy Feta cheese, all in an easy one-skillet dish.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Main

Cuisine: American, Mediterranean

Keyword: mediterranean frittata

Servings:

Calories: 282kcal

Author: Monica Lensink

Ingredients

1 Tablespoon olive oil use oil from the jar of sun-dried tomatoes for extra flavor
1/4 cup chopped red onion
2 and 1/2 cups fresh baby spinach
2 garlic cloves minced
8 large eggs
1/4 cup heavy cream
1/2 cup crumbled feta cheese divided
1/4 cup julienned sun-dried tomatoes in oil divided
kosher salt and black pepper
2-3 Tablespoons chopped fresh parsley

Instructions

Preheat the oven to 350 degrees F.
In a 10-inch cast-iron or other oven-safe skillet, warm oil over medium heat. Add the red onion and sauté for 2-3 minutes, until slightly softened. Stir in the baby spinach and garlic. Cook for 1-2 minutes more, until the garlic is fragrant and the spinach is wilted.
1 Tablespoon olive oil, 1/4 cup chopped red onion, 2 and 1/2 cups fresh baby spinach, 2 garlic cloves
While cooking the veggies, crack eggs into a large bowl and whisk well. Add the cream, half of the feta, half of the sun-dried tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk again to combine.
8 large eggs, 1/4 cup heavy cream, 1/2 cup crumbled feta cheese, 1/4 cup julienned sun-dried tomatoes in oil, kosher salt and black pepper
Remove skillet from the heat and use a spatula to spread the mixture into an even layer across the bottom of the skillet.
Pour the egg mixture evenly over the cooked spinach. Gently swirl the pan to distribute evenly.
Place skillet in the oven and bake for 18-20 minutes, until the eggs are set and begin to very slightly pull away from the edges of the pan. The frittata may puff up in places; this is normal and will subside as it cools.
After removing the frittata from the oven, sprinkle remaining feta and sun-dried tomatoes on top. Garnish with parsley and extra black pepper as desired. Slice into pieces, serve, and enjoy!
2-3 Tablespoons chopped fresh parsley

Notes

Cream: You can substitute the cream with half and half, whole milk, Greek yogurt, or sour cream, but don’t skip this entirely - some type of dairy is key to help the eggs set up with a fluffy and rich texture.
Yield: This makes 4 pretty large servings, or 6 smaller ones, obviously just depending on how you slice it, what else you're serving with it, etc. The nutrition estimate is based on dividing this frittata made in a 10" skillet into 4 equal parts.

Nutrition