I love putting greens (spinach, kale, swiss chard..they all work) in a frittata for breakfast, lunch or dinner! This one is packed with antioxidant-rich spinach, sweet onions and sundried tomatoes, and a little feta to give it that extra pizzazz. Hit up your local farmers market and give it a try this weekend!

Spinach & Sun-dried Tomato Frittata

  • Difficulty: easy
  • Print

Perfect way to use up lots of greens in a versatile dish!


  • 1 medium sized sweet onion, minced
  • 4-5 garlic cloves, minced
  • 2 tablespoons ghee
  • 1/3 cup sundried tomatoes, chopped
  • 4 cups spinach, chopped
  • 1/2 cup feta cheese, crumbled (optional; could also use goat cheese instead)
  • 9 eggs
  • Salt & pepper
  • 1/2 teaspoon chili flakes (optional)


  1. Preheat oven to 375 degrees F.
  2. In a large oven-safe saucepan or cast iron skillet over medium heat, saute onion and garlic in ghee. Stir until the onions are translucent.
  3. Add in sundried tomatoes. Stir for another minute.
  4. Lastly, add in spinach and cook until greens are wilted and cooked down.
  5. While spinach is cooking down, whisk eggs in a bowl. Add salt and pepper and fold in feta.
  6. Pour egg mixture over veggies an stir lightly to incorporate the veggies throughout.
  7. Transfer to oven and bake for 25-30 minutes, until center is stiff and edges are golden brown.
  8. Remove from oven and let rest for 5 minutes. Cut into slices and ENJOY!

REMEMBER: Recipes are GUIDELINES! So feel free to modify, taste as you go, and make it your own.

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