5 Ingredient Sun-Dried Tomato and Spinach Frittata

Sydney M.: "Really easy and quick to make for a filling break…" Read More


What is a frittata?

The frittata is the Italian cousin to quiche - basically a big, veggie-packed omelet. The traditional cooking approach often involves stirring, broiling or (eek!) flipping the eggs to make sure it's fully cooked and golden brown. This easy spinach frittata recipe skips the tricky bits: Instead, the eggs cook all the way through in the oven…

What veggies can go into a frittata?

The frittata is a very flexible dish: Making one from whatever veggies are in the fridge is a common approach. Asparagus, red bell pepper, green onions, and fresh spinach are all delicious. In this recipe, sun-dried tomatoes infuse flavor into the eggs and baby spinach rounds out the flavors. It’s a flavorful spin on the classic spinach frittata.

Don't forget at least a pinch of salt and a few good grinds of black pepper. Frozen spinach works perfectly as long as you thaw it and squeeze out the extra water before adding it in. For good looks and a punch of bright flavor, you can “float” a few grape tomatoes on top of the egg mixture right before it goes into the oven.

So...just veggies?

Heavens no. Meat, cheese, and milk are all welcome additions. Parmesan cheese is the classic flavor booster, but anything you’d put in an omelet works: sausage, cheddar cheese, swiss cheese, ham, up to a 1/4 cup of cream or whole milk.

If you add bacon, you can skip the salt. If you leave out meat and cheese entirely, you may need up to one teaspoon salt. Be sure to cook any meat ahead of time: A few minutes in a frying pan on medium heat will do it for bacon. Whatever your final mix, ground black pepper is a must-have.

How to cook a frittata

Remember to preheat the oven just as soon as you get into the kitchen - part of the secret to the gloriously quick cooking time (total time of 15 to 20 minutes) is high oven heat (425º F). You’ll need all of your sundried-tomato-cutting / egg-whisking time for the oven to preheat.

Pan size is somewhat flexible: A 10- or 12-inch cast-iron skillet or non-stick frying pan is perfect for this. However, if you don’t have either, improvise: A pie pan, well coated with nonstick spray (or olive oil or butter), will also work.

An easy make-ahead dish

There are several different ways to create a make-ahead frittata. The simplest: Cook it the night before and serve it cold straight from the fridge. Frittata is one of those rare dishes that tastes good warm, cold, or at room temperature.

Another make-ahead option is to combine the ingredients in a large bowl the day before. Store it sealed in the fridge, preheat oven in the morning and pour egg mixture straight into your pan to cook. If grating Parmesan before you’ve had your first (or fourth) cup of coffee is not for you, having everything prepped the night before can be a lifesaver.

Is a frittata healthy?

That depends on what “healthy” means to you - it’s gluten-free, high in protein and low carb. It’s perfect for a keto diet - and see below for a paleo frittata variation, if that’s your style.

Frittata is also vegetarian (assuming you don’t add meat) and an easy way to get your veggies (if you fill it with veggies). It’s also high-fat, because it’s chock-full of eggs. But you knew that, right? A frittata can be made with egg whites (or some egg whites and some whole eggs) to reduce the fat content.

Side dishes to serve with frittata

What goes well with a frittata? Something bright and crunchy (like a salad), salty (like ham), or carby (toast or biscuits) are all good choices. Serve a frittata with bacon and crispy potatoes for a breakfast feast, or with a green salad for a classy weekend brunch.

Another option is to reflect the veggies in the frittata: A Tex-Mex green chile and jack cheese frittata pairs well with sour cream, salsa, and sliced avocado. A feta frittata is perfect with a greek salad full of red onion and olives dressed with lemon and extra virgin olive oil.

Read More


  • 12 eggs
  • 1/4 cup sun-dried tomatoes
  • 2 cups baby spinach
  • 1 teaspoon dried basil
  • 1/4 cup Parmesan cheese
  • 1 spray olive oil cooking spray
  • 1 pinch salt
  • 1 pinch pepper
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Preheat the oven at 425F.
    2. Finely slice the sundried tomatoes, and shred the baby spinach.
    3. Crack 12 eggs into a large mixing bowl. Season with salt and pepper.
    View 4 More StepsDiscover more recipes from Yummly

    NutritionView More

    Sodium10% DV230mg
    Fat12% DV8g
    Protein22% DV11g
    Carbs1% DV2g
    Fiber0% DV0g
    Calories130Calories from Fat70
    Total Fat8g12%
    Saturated Fat3g15%
    Trans Fat
    Calories from Fat70
    Total Carbohydrate2g1%
    Dietary Fiber0g0%
    Vitamin A20%
    Vitamin C6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Sydney M. 2 months ago
    Really easy and quick to make for a filling breakfast. Added some garlic and onion powder. Had to cook for a little bit longer than 20 minutes. Next time I'll try adding more veggies like onions and peppers.
    taylor 3 months ago
    didn’t have sundried tomatoes, so I roasted some of my own. also added mushrooms, onions, and bacon. absolutely delicious
    Mary Ballou 5 months ago
    really easy. family loved it.
    Teresa M. 6 months ago
    I added garlic, onions, and peppers. I don't know why I can't live without those. Tasty.
    Danya T. 10 months ago
    It was easy and cooked well
    Jus Crowe a year ago
    I under salted it, but it’s easier than it looks. Will have to try again
    Kristi O'Shea a year ago
    Great! Didn't modify it. Would make it again.
    Kris a year ago
    Very easy to make and turned out just as it should.
    Charlie charter a year ago
    it was bomb!! if you happen to not set a timer for yours like i did, you can just use a skewer, fork, knife, or anything to test if its finished all the way through!
    Florentina Matei a year ago
    Filling, fun and fabulous! Tastes even better when cold!
    Christina Lisk 2 years ago
    Easy and delicious. .....
    Linnea 2 years ago
    This was a great low carb recipe. It was quick and easy. I added mushrooms, green onion, and shredded cheddar. I also used freshly shaved Parmesan. Delicious!
    Miroslava 3 years ago
    This Frittata is a very good tip for a quick family dinner, we all enjoyed. Needed more time for cooking, I added 5 spoons of milk and thin sliced zucchini. 😋 delicious. 👌🏼