Weekend Brunch Frittata with Spinach, Feta, and Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fluffy, protein-packed frittata loaded with fresh spinach, tangy feta, and sun-dried tomatoes — perfect for a leisurely weekend meal. This american-inspired breakfast (vegetarian) ready in about 40 minutes combines eggs, milk, salt 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 320 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.

★ 4.0 (14 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Whisk 6 large eggs, 1/4 cup milk, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl until well combined.
  2. Step 2: Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add 1 cup chopped spinach and cook for 2-3 minutes until wilted and excess moisture evaporates.
  3. Step 3: Pour the egg mixture over the spinach in the skillet, then sprinkle 1/2 cup crumbled feta cheese and 1/4 cup chopped sun-dried tomatoes evenly over the top.
  4. Step 4: Transfer the skillet to the preheated oven and bake for 18-20 minutes until the frittata is set and golden on top. Let it rest for 5 minutes, then sprinkle with 1/4 cup chopped chives.

Frequently asked questions

How long does Weekend Brunch Frittata with Spinach, Feta, and Sun-Dried Tomatoes take to make?

Total time is about 40 minutes (15 min prep + 25 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 Weekend Brunch Frittata with Spinach, Feta, and Sun-Dried Tomatoes?

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 Weekend Brunch Frittata with Spinach, Feta, and Sun-Dried Tomatoes?

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 Weekend Brunch Frittata with Spinach, Feta, and Sun-Dried Tomatoes 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 Weekend Brunch Frittata with Spinach, Feta, and Sun-Dried Tomatoes 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.

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