“A perfect recipe for a weeknight dinner or a last-minute brunch, this baked egg dish is filled with sun-dried tomatoes and spinach then topped with flavorful feta cheese.”
It would be poetic to say I cook my family made-to-order omelets every Sunday, but that’s just not true. Life gets hectic and who has time for that? Not me or anyone that I know. So instead, I opt for a frittata. This beautiful egg dish is a breeze to make and takes only a few minutes to assemble and cook. Frittatas are a great way to incorporate more vegetables into everyone’s diet. Pick vegetable combinations you know your family loves or use leftover vegetables from last night’s dinner, you’d be surprised at how well most things work.
What exactly is a frittata? A frittata is an Italian egg dish that resembles a baked omelet or a crustless quiche. Eggs are whisked together then poured into an oven-safe skillet, usually over sautéed vegetables and meats. The skillet is placed in the oven and either baked or broiled until the eggs are set, which only takes a few minutes. Then it’s ready to enjoy!
The best thing about frittatas is there are so many possible ingredient variations. Almost any vegetable can be used and fresh herbs and spices are a fantastic way to boost flavor. Most recipes call for whole eggs, but egg whites work perfectly as well. Frittatas are a nutritious option for any meal and a great alternative to other egg-based casseroles, which are often laden with cream and sodium. Frittatas are packed with nutrient-laden vegetables as well as eggs which provide an excellent source of high-quality protein.
When the weekend rolls around, try this frittata recipe with sun-dried tomatoes, spinach and feta cheese. Serve it with whole-grain toast and fresh fruit. It’s a delicious, balanced meal that nourishes.
Food Safety Tip: Keep your work surface and hands clean! Dirt and bacteria can live on countertops and hands, so be sure to wash both with warm, soapy water. Remember, raw eggs may contain salmonella, a harmful bacteria that can make you sick. Wash your hands and work surfaces after handling raw eggs to keep everyone healthy and safe.
[Read More: Egg Safety Every Step of the Way]
Frittata with Sun-Dried Tomatoes, Spinach and Feta Cheese
- 6 large eggs
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small shallot, finely chopped (about 1/4 cup)
- 5 each or about 1/4 cup sun-dried tomatoes, chopped
- 3 cups baby spinach
- 1 clove garlic, peeled and chopped
- 1/4 cup crumbled feta cheese
- Preheat oven to 350°F.
- Whisk eggs, salt and pepper together in a large mixing bowl. Set aside.
- Heat oil in a 10-inch ovenproof non-stick skillet set over medium heat. Add the shallot and cook until softened, about 2-3 minutes. Stir in the sun-dried tomatoes, spinach and garlic and cook until spinach is just wilted. Spread the mixture out evenly around the pan.
- Pour the eggs over the vegetables and cook over medium-low heat until the eggs are just set around the edges, about 4-5 minutes. Sprinkle the top with feta cheese and place the pan in the oven. Cook for an additional 10-12 minutes until eggs are set in the middle. Use a food thermometer to ensure eggs have reached 160°F.
- Cut into wedges and serve immediately.