Sun-Dried Tomato & Herb Scrambled Egg Frittata

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A savory, protein-packed breakfast that bakes to golden perfection with sun-dried tomatoes and fresh herbs, ready in 28 minutes. This American-inspired recipe (high-protein, vegetarian), ready in about 28 minutes, combines large eggs, whole milk, sun-dried tomatoes in oil 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 280 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
• 1/4 cup whole milk
• 1/4 cup drained sun-dried tomatoes in oil
• 1 cup packed fresh spinach
• 2 tbsp chopped fresh basil
• 1/2 cup shredded cheddar cheese
• 1 tbsp unsalted butter
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Whisk eggs, milk, salt, pepper, and oregano in a bowl until fully combined and slightly frothy.
2. Step 2: Melt butter in an oven-safe 10-inch skillet over medium heat. Add drained sun-dried tomatoes and spinach, cooking for 2 minutes until spinach wilts.
3. Step 3: Pour egg mixture over vegetables in skillet. Sprinkle basil and cheddar cheese evenly over top.
4. Step 4: Transfer skillet to oven and bake for 15-18 minutes until the edges are golden and the center is set with no visible liquid (a toothpick inserted should come out clean).
5. Step 5: Let rest for 5 minutes before slicing into wedges to allow the frittata to fully set.