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Greek Frittata Square Preppy Kitchen

Frittata Recipe

The most delicious Frittata recipe with sun-dried tomatoes and spinach. Don't forget to check out our step by step photos and tips above.
Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 370kcal


  • 9 large eggs
  • 1/3 cup half and half
  • ¼ cup chopped fresh parsley or oregano
  • ½ tsp. kosher salt plus a pinch for tomato salad
  • ½ tsp. black pepper
  • 2 Tbsp. olive oil
  • 1 cup chopped red onion
  • 2 garlic cloves minced
  • 3 cups baby spinach firmly packed
  • ½ cup chopped sun-dried tomatoes
  • ¼ cup chopped kalamata olives
  • ½ cup crumbled feta cheese divided
  • 2 cups chopped mixed heirloom tomatoes
  • 1 Tbsp. chopped mixed herbs such as parsley, basil, oregano, or mint


  • Preheat oven to 350°F.
  • In a medium bowl, whisk together eggs, half and half, parsley, ½ teaspoon salt, and pepper. Set aside.
  • Heat a 10-inch oven-safe skillet over medium heat. Add olive oil and onion; cook, stirring occasionally, until softened, about 5 minutes.
  • Add garlic, spinach, sun-dried tomatoes, and olive; cook stirring occasionally, until spinach is wilted, about 3 minutes.
  • Move skillet off the heat. Scatter vegetable mixture evenly in bottom of skillet. Pour egg mixture over vegetables.
  • Sprinkle top with feta cheese Return skillet to heat over medium. Cook, without stirring, until edges are just set, about 3 minutes.
  • Transfer skillet to oven; bake until set, about 15 minutes.
  • If desired, broil until top is lightly browned, about 2 minutes.
  • Stir together tomatoes, 1 tablespoon herbs, and a pinch of salt.
  • Top individual slices with tomato salad.


  • Any oven-safe skillet will work for this recipe, but your best bet will be a cast-iron skillet.
  • The beauty of frittatas is that you can customize them with any vegetables or cheeses you have on hand. Sub sliced red or green bell pepper for the sun-dried tomato, or goat cheese for the feta cheese.
  • A word of reassurance—frittatas fall slightly after they come out of the oven. It’s just what happens. So don’t fret if your frittata sinks a little; just top it with a spoonful of tomato salad and enjoy!
  • Use the best-quality eggs you can find for this frittata. Farm fresh are best; if you’re using store-bought eggs, look for eggs from free-range chickens.


Calories: 370kcal | Carbohydrates: 19g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 392mg | Sodium: 788mg | Potassium: 1027mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3885IU | Vitamin C: 30mg | Calcium: 238mg | Iron: 4mg