My spinach frittata recipe is packed with Mediterranean flavors and is a delicious and hearty way to start your day or serve for a weekend brunch at home with the family.

Spinach Frittata Recipe

Frittatas have been a go-to dish for Italians for centuries and can be made with so many different ingredients. This one-pan wonder can feed the whole family in the morning and be paired with salads and potatoes for a hearty lunch or dinner dish.

Equipment

I used a well-seasoned cast iron pan in this recipe, which I highly recommend adding to your kitchenware. If you don’t have one, however, just make sure the pan or skillet you use can be transferred to the oven. Alternatively, if you don’t have an ovenproof pan, you can use the pan for the stove portion of the instructions and then transfer everything to an oven-safe baking dish.

Ingredients

So, let’s get started with this recipe. You’ll first need the following ingredients:

Eggs – 8 large eggs
Yogurt – 1/4 cup plain yogurt
Spinach – 6 packed cups of baby spinach (180 grams or 6.3 oz)
Onion – 1 small red onion
Garlic – 1 large garlic clove
Parmesan – 1/2 cup grated parmesan (33 grams)
Sundried Tomatoes – 1 cup sundried tomatoes (160 grams or 5.6 oz)
Feta Cheese – 1/3 cup crumbled feta (85 grams)
Fresh Parsley – a handful of fresh parsley (about 2 tbsp finely chopped)
Salt – 1/2 tsp salt (or more, to taste)
Pepper – 1/4 tsp ground black pepper
Oil – 1 tbsp olive oil

Ingredient Notes

Yogurt – you can use any plain (preferably full-fat) yogurt. You can also use Greek-style yogurt or even heavy cream (heavy cream does make it more delicious but also even more indulgent). Other substitutes that could work include sour cream, creme fraiche, and even milk. The addition of yogurt (or its substitutes) makes the frittata more moist and creamy.

Onion – I’m using red onion as it has a milder flavor and requires less cooking. I’ve made this with a variety of onions, and I prefer the red, but you can certainly substitute it with other types of onion, like yellow onions, white onions, sweet onions, or shallots (called eschalots in Australia).

Feta Cheese – You can also use goat cheese as it has a similar flavor profile, complementing the rest of the ingredients in this recipe.

Step-by-Step Instructions

Before starting the prep, turn the oven on to 390°F (200°C or 180°C fan) and let it preheat.

Step 1 – Beat the eggs with the yogurt and a pinch of salt and pepper.

Step 2 – Add half the parmesan to the eggs and mix lightly to combine. By adding half the parmesan to the eggs, you’re distributing that flavor throughout the frittata, and you’ll get that in every bite. The other half will be reserved to go on top of the frittata before baking it.

Step 3 – Thinly slice the onion. Chop the sundried tomatoes and the parsley.

Step 4 – To a cast iron pan, over medium-high heat, add 1 tbsp of oil, and then, when the oil is hot, add the sliced red onion. Cook for about 3 minutes.

Step 5 – Turn the heat down to medium. Then, add the minced garlic, half the spinach, salt, and pepper, stirring until the spinach is wilted (about 2 minutes).

Step 6 – Add the remaining half of the spinach and stir until it’s all wilted (about 2 minutes).

Step 7 – Add the chopped sundried tomatoes and stir for 30 seconds.

Step 8 – Add the beaten eggs, mixing them with the spinach and sun-dried tomatoes.

Step 9 – Turn the heat down and add the goat cheese in little chunks, chopped parsley, and top with the remaining parmesan.

Step 10 – Transfer it to a preheated oven at 390°F (200°C/180°Fan) until golden and cooked through. This will vary based on your oven, the thickness of the frittata, and the ovenproof pan or baking dish you’re using. It takes me about 17 minutes for a frittata cooked in a 10-inch cast iron pan.

You’ll know it’s done when the edges look golden brown and the center is set/not jiggly (as shown in the picture below).

Pro tip: do not cut into it straight away. Let it cool down and set for about 2 minutes. Otherwise, it might start falling apart.

Serving Suggestions

I typically serve frittatas in the pan and bring it straight to the dinner table. Just make sure you have a heat-resistant mat, and be careful of the hot handle.

If you’re in a rush, you can enjoy frittata as it is. However, I find some fresh, crusty bread and some arugula (or rocket) pair well with this dish.

Salads are a great choice for this frittata, too. My tomato, feta, and mind salad is one of many you could try with it. If you need to keep things quick, just serve it with some arugula or other greens.

I have a simple roasted veggies recipe with tahini sauce that is also a great side for frittata.

The beauty of frittatas is that, like omelets, there is no end to the ways you can enjoy them. I’d love to know in the comments what you paired your frittata with!

More Frittata Recipes

Potato Frittata — Potato, Mushrooms, & Feta

Sausage Frittata — Sausage & Bell Peppers

Recipe Card

Spinach Frittata with Sun-Dried Tomatoes, Feta, and Parmesan

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: Mediterranean

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: -6 servings

Author: Doina

Ingredients

8 large eggs
1/4 cup plain yogurt
6 packed cups of baby spinach 180 grams or 6.3 oz
1 small red onion
1 large garlic clove
1/2 cup grated parmesan 33 grams
1 cup sundried tomatoes 160 grams or 5.6 oz
1/3 cup crumbled feta 85 grams
a handful of fresh parsley about 2 tbsp finely chopped
1/2 tsp salt or more, to taste
1/4 tsp ground black pepper
1 tbsp olive oil

Instructions

Before starting the prep, turn the oven on to 390°F (200°C or 180°C fan) and let it preheat.
Whisk the eggs with the yogurt and a pinch of salt and pepper.
Add half the parmesan to the eggs and mix lightly to combine. By adding half the parmesan to the eggs, you’re distributing that flavor throughout the frittata, and you’ll get that in every bite. The other half will be reserved to go on top of the frittata before baking it.
Thinly slice the onion. Chop the sundried tomatoes and the parsley.
To an ovenproof pan over medium-high heat, add 1 tbsp of oil, and then, when the oil is hot, add the sliced red onion and sautee it for about 3 minutes (Note 1).
Turn the heat down to medium. Then, add the minced garlic, half the spinach, salt, and pepper, stirring until the spinach is wilted (about 2 minutes).
Add the remaining half of the spinach and stir until it’s all wilted (about 2 minutes).
Add the chopped sundried tomatoes and stir for 30 seconds.
Add the beaten eggs, mixing them with the spinach and sun-dried tomatoes.
Turn the heat down and add the goat cheese in little chunks, chopped parsley, and top with the remaining parmesan.
Transfer it to a preheated oven at 390°F (200°C or 180°C fan) until golden and cooked through. This will vary based on your oven, the thickness of the frittata, and the ovenproof pan or baking dish you’re using. Start checking at It takes me about 17 minutes for a frittata in a 10-inch cast iron pan. You’ll know it’s done when the edges look golden brown and the center is set/not jiggly (as shown in the picture below). Pro tip: do not cut into it straight away. Let it cool down and set for a couple of minutes.

Notes

Feta Cheese – You can also use goat cheese as it has a similar flavor profile, complementing the rest of the ingredients in this recipe.

Broiler Method – You can also cook this frittata under the broiler. First, cook the frittata on the stove until the edges are set, and then transfer it to the oven under the broiler for about 4 minutes.

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Spinach Frittata Recipe with Sun-Dried Tomatoes, Feta, and Parmesan