Breakfast & Brunch > Vegetarian Breakfast & Brunch > Egg-Based Vegetarian Dishes > Vegetarian Frittata Recipes

Sun-Dried Tomato and Spinach Frittata

A flavorful and vibrant vegetarian frittata with the savory sweetness of sun-dried tomatoes and the earthy goodness of spinach. Ricotta cheese adds a creamy texture, making this a satisfying and elegant brunch option.

Prep Time
15 minutes
Cook Time
25-30 minutes
Servings
6-8
Ingredients
  • 8 Eggs
  • 5 oz, roughly chopped Fresh Spinach
  • 1/2 cup, oil-packed, drained and chopped Sun-Dried Tomatoes
  • 1/2 cup Ricotta Cheese
  • 1/4 cup, grated Parmesan Cheese
  • 2 cloves, minced Garlic
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon (optional) Red Pepper Flakes

Preheat Oven and Prepare Baking Dish

Preheat your oven to 375°F (190°C). Grease a 9-inch or 10-inch oven-safe skillet or baking dish with olive oil. Make sure to grease the sides as well.

Sauté Garlic and Spinach

Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant (be careful not to burn it). Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper.

Whisk Eggs and Cheese

In a large bowl, whisk together the eggs, ricotta cheese, Parmesan cheese, salt, pepper, and red pepper flakes (if using). Whisk until everything is well combined and smooth.

Combine Ingredients

Add the wilted spinach and sautéed garlic to the egg mixture. Stir in the chopped sun-dried tomatoes. Make sure everything is evenly distributed.

Bake the Frittata

Pour the egg mixture into the prepared skillet or baking dish. Spread evenly. Bake in the preheated oven for 25-30 minutes, or until the frittata is set and lightly golden brown. A slight jiggle is okay, but the center should be mostly firm.

Cool and Serve

Let the frittata cool for a few minutes before slicing and serving. Serve warm or at room temperature. A dollop of extra ricotta on top is a nice touch.

← Spinach and Feta Scramble with Toasted Whole Wheat Sweet Potato & Black Bean Hash with Fried Egg →

FAQ

  • Can I use frozen spinach?

    Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess water before adding it to the frittata.
  • What if I don't have sun-dried tomatoes in oil?

    If you're using dry-packed sun-dried tomatoes, soak them in hot water for about 15 minutes to soften them before chopping and adding them to the frittata.
  • Can I add other herbs?

    Yes, fresh basil, oregano, or thyme would be delicious additions to this frittata. Add about 1-2 tablespoons of chopped fresh herbs to the egg mixture.
  • Can I use a different type of cheese?

    You can substitute the ricotta cheese with cottage cheese or cream cheese for a different texture. Just make sure to break up any large lumps before adding it to the egg mixture.