Sun-Dried Tomato and Spinach Frittata with Fresh Basil
A bright, light frittata bursting with the sweet tang of sun-dried tomatoes and fresh spinach, perfect for a nutritious breakfast or brunch. This Mediterranean-inspired recipe (vegetarian), ready in about 25 minutes, combines large eggs, fresh spinach leaves, fresh basil leaves into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 1/3 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 2 cups, roughly chopped fresh spinach leaves
- 1/4 cup, chopped fresh basil leaves
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 375°F. In a medium bowl, whisk 6 large eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper until fully combined and slightly frothy.
- Step 2: Heat 2 tablespoons olive oil in a 10-inch oven-safe skillet over medium heat. Add 1/3 cup chopped sun-dried tomatoes and sauté for 1 minute until they release aroma.
- Step 3: Add 2 cups roughly chopped fresh spinach and cook for 2 minutes until wilted and bright green.
- Step 4: Pour the beaten eggs evenly over the spinach and tomatoes. Sprinkle 1/4 cup grated Parmesan cheese and 1/4 cup chopped fresh basil over the top.
- Step 5: Cook without stirring for 3 minutes until the edges start to set and lightly puff up.
- Step 6: Transfer the skillet to the oven and bake for 10-12 minutes until the frittata is fully set and the top is lightly golden.
- Step 7: Remove from oven and let cool for 5 minutes before slicing and serving warm.
Frequently asked questions
How long does Sun-Dried Tomato and Spinach Frittata with Fresh Basil take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Sun-Dried Tomato and Spinach Frittata with Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Sun-Dried Tomato and Spinach Frittata with Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Dried Tomato and Spinach Frittata with Fresh Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sun-Dried Tomato and Spinach Frittata with Fresh Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This frittata is now a regular in my breakfast rotation. The spinach adds a healthy twist without overpowering the sun-dried tomatoes.
- ★★★★★
The sun-dried tomatoes were perfectly tangy and the basil gave it that fresh Mediterranean touch. My whole family devoured it for Sunday brunch.
- ★★★★★
Made it for a weekend gathering and everyone asked for the recipe. The combination of flavors is simply divine.
