Sun-Dried Tomato & Herb Scrambled Egg Frittata
A savory, protein-packed breakfast that bakes to golden perfection with sun-dried tomatoes and fresh herbs, ready in 28 minutes. This american-inspired breakfast (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Pour egg mixture over vegetables in skillet. Sprinkle basil and cheddar cheese evenly over top.
- 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).
- Step 5: Let rest for 5 minutes before slicing into wedges to allow the frittata to fully set.
Frequently asked questions
How long does Sun-Dried Tomato & Herb Scrambled Egg Frittata take to make?
Total time is about 28 minutes (10 min prep + 18 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 & Herb Scrambled Egg Frittata?
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 & Herb Scrambled Egg Frittata?
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 & Herb Scrambled Egg Frittata 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 & Herb Scrambled Egg Frittata high-protein?
Yes — this recipe is tagged high-protein, 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
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 18-minute recipe. Would bump up the spice level though.
