Sundried Tomato and Feta Frittata

A frittata is honestly one of the most underutilized things in a home cook’s repertoire. It’s basically a crustless quiche that comes together in one skillet in about 30 minutes and it looks incredibly impressive on a table. This sundried tomato and feta version leans into those bold Mediterranean flavors and the result is something that tastes restaurant-worthy with very minimal effort.

Sundried tomatoes are one of those ingredients I always keep in my pantry because they punch so far above their weight. A small amount adds this intense, slightly sweet, deeply savory note that regular tomatoes just can’t replicate. Paired with salty crumbled feta and fresh herbs it’s an absolutely winning combination.

Sundried Tomato and Feta Frittata

A Mediterranean-inspired frittata packed with intense sundried tomatoes, creamy feta, fresh herbs, and tender eggs. Elegant enough for brunch, easy enough for any morning.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Breakfast

Cuisine: Greek

Ingredients Method Notes

Ingredients

  

• 8 large eggs
• 1/4 cup whole milk or heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 red onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup sundried tomatoes in oil, drained and chopped
• 2 cups fresh spinach
• 3/4 cup crumbled feta cheese
• 2 tbsp fresh basil, chiffonade plus more for garnish
• 1 tbsp fresh chives, chopped

Method

 

1. Preheat oven to 375 degrees F. In a bowl, whisk together eggs, milk, salt, and pepper until smooth. Set aside.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add red onion and cook until softened, about 4 minutes.
3. Add garlic and sundried tomatoes and cook for 1 minute until fragrant.
4. Add spinach and cook, stirring, until wilted, about 2 minutes.
5. Spread the vegetable mixture evenly in the skillet. Sprinkle feta and fresh basil over the top.
6. Pour the egg mixture over everything. Do not stir. Cook on the stovetop for 2-3 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 12-15 minutes until the center is just set. Let rest 5 minutes, garnish with fresh herbs, and slice into wedges.

Notes

Use an oven-safe skillet (cast iron is ideal). The frittata is done when the edges are set and the center has just a slight jiggle. It will finish cooking from residual heat. Let it rest 5 minutes before slicing.

The Stovetop to Oven Method

The classic frittata method starts on the stovetop and finishes in the oven, and it is truly the best approach. Starting on the stovetop sets the bottom and edges of the frittata so it holds its shape. Moving it to the oven then gently finishes the top without overcooking or rubbery-ing up the eggs. You need an oven-safe skillet for this, and a good 10-inch cast iron skillet is the absolute gold standard. Cast iron holds heat evenly and goes from stovetop to oven seamlessly and a well-seasoned one is practically non-stick too.

How to Tell When It’s Done

Pull the frittata out when the center still has just a very slight jiggle to it. It will continue cooking from the residual heat in the skillet and firm up perfectly as it rests. If you wait until it looks completely set in the oven, it’ll be overdone by the time it hits the table. A 5-minute rest before slicing is not optional. It lets everything settle and makes for much cleaner slices. A good silicone spatula is great for getting those first slices out cleanly without scratching your skillet.

Make-Ahead and Storage

Frittata is excellent the next day, which makes it a fantastic meal prep option. Let it cool completely, then wrap and refrigerate for up to 4 days. It’s good cold, at room temperature, or reheated briefly in the microwave. I love having slices in the fridge for quick breakfasts or even a light lunch alongside a simple green salad. This is also a great candidate for serving at brunch since it can be made ahead and then sliced cold on a board alongside other dishes.

Variations

Once you have this base method down, the possibilities are really endless. Try roasted red pepper and goat cheese, or mushroom and gruyere, or asparagus and parmesan in the spring. The sundried tomato and feta combination is one I keep returning to because the flavors are so bold and satisfying, but explore what sounds good to you with what you have on hand.

This one is a keeper for sure. It looks so much more impressive than the effort involved and that is always my favorite kind of recipe. xo, Pam