Spinach Feta Frittata Tomatoes

# What You'll Need:

→ Vegetables

01 - 2 cups fresh baby spinach, roughly chopped

02 - 1/2 cup sun-dried tomatoes, julienned, packed in oil and drained

03 - 1 small yellow onion, finely chopped

04 - 1 clove garlic, minced

→ Dairy and Eggs

05 - 6 large eggs

06 - 1/4 cup whole milk

07 - 1/2 cup feta cheese, crumbled

08 - 1/4 cup grated Parmesan cheese

→ Spices and Seasonings

09 - 1/2 teaspoon dried oregano

10 - 1/4 teaspoon freshly ground black pepper

11 - 1/4 teaspoon salt, or to taste

12 - 2 tablespoons olive oil

# How To Make:

01 - Preheat your oven to 375°F

02 - In a medium ovenproof skillet, heat olive oil over medium heat. Add onion and sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute more

03 - Stir in the chopped spinach and cook until wilted, about 2 minutes. Add sun-dried tomatoes and cook for 1 more minute

04 - In a large bowl, whisk together eggs, milk, oregano, salt, and pepper. Stir in feta and Parmesan

05 - Pour the egg mixture evenly over the vegetables in the skillet. Gently stir once to combine, then cook on the stovetop for 2 to 3 minutes until the edges start to set

06 - Transfer the skillet to the oven and bake for 10 to 12 minutes, or until the center is just set and the top is slightly golden

07 - Remove from oven, let cool for a few minutes, then slice and serve warm or at room temperature

# Expert Advice:

01 -

It tastes elegant enough for brunch guests but comes together faster than scrambled eggs.
The frittata keeps beautifully in the fridge, so you can slice into it cold for lunch days later.
One skillet means less cleanup, and that alone makes weeknight dinner feel like a win.

02 -

Don't skip preheating the oven or your frittata will bake unevenly with a rubbery bottom and a still-wet center.
If your skillet isn't ovenproof, transfer the partially cooked frittata to a baking dish after the stovetop step—I learned this the hard way with a melted plastic handle.

03 -