Sun-Dried Tomato & Feta Frittata Recipe (Ready in 15 Minutes!)

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Are you tired of making the same breakfast dishes every morning? This sun-dried tomato, artichoke, and feta frittata is about to become your new favorite go-to recipe. Packed with Mediterranean flavors and ready in just 15 minutes, this veggie frittata is perfect whether you’re feeding your family breakfast, hosting a brunch gathering, or looking for quick egg dishes for dinner.

Frittatas are the ultimate one-pan wonder. Unlike omelets that require flipping finesse or scrambled eggs that need constant attention, frittatas are forgiving, versatile, and incredibly impressive. This particular recipe combines the briny sweetness of sun-dried tomatoes, the tender bite of artichokes, and the creamy tang of feta cheese into one beautiful dish that tastes like you spent hours in the kitchen.

Table of Contents

Why You’ll Love This Frittata Recipe

This isn’t just another frittata recipe it’s a game-changer for your meal planning. Here’s what makes it special:

• Ready in 15 minutes from start to finish
• Uses simple, wholesome ingredients you probably already have
• Works perfectly for breakfast, brunch, lunch, or dinner
• Naturally vegetarian and easily adaptable to keto diets
• Looks impressive enough for entertaining guests
• Leftovers reheat beautifully for meal prep

Whether you’re exploring keto frittata recipes or simply want nutritious egg dishes for dinner, this recipe delivers on every level. The combination of protein-rich eggs and fiber-packed vegetables keeps you satisfied for hours.

Essential Equipment You’ll Need

To make this perfect oven baked frittata, you’ll need a few key tools. A 9-inch cast iron skillet is essential for this recipe it goes from stovetop to broiler seamlessly and creates that gorgeous golden crust. If you don’t have cast iron, any oven-safe frying pan will work.

You’ll also want a quality whisk for beating the eggs and a reliable cutting board with sharp chef’s knives for chopping your vegetables. A good mixing bowl makes egg preparation easier too.

Ingredients You’ll Need

Here’s everything required for this delicious veggie frittata:

Ingredient	Amount	Notes
Eggs	6 large	Room temperature works best
Artichokes	1/2 cup	Packed in water, chopped
Sun-dried tomatoes	10 pieces	In olive oil, chopped
Feta cheese	1/4 cup	Crumbled, divided
Sea salt	1/2 teaspoon	Adjust to taste
Black pepper	1/4 teaspoon	Freshly ground preferred
Avocado oil spray	As needed	For greasing pan

Ingredient Tips and Substitutions

Eggs: This recipe uses whole eggs for the perfect texture. If you’re looking for egg white frittata recipes, you can substitute 10-12 egg whites, though the texture will be slightly different.

Artichokes: Always use artichokes packed in water rather than oil for this recipe. Drain them well and pat dry with paper towels to remove excess moisture. Marinated artichokes will make your frittata too oily.

Sun-dried tomatoes: Opt for sun-dried tomatoes packed in olive oil rather than the dry-packed variety. They’re more tender and add wonderful flavor. Chop them with your chef’s knife on a sturdy cutting board.

Feta cheese: Greek feta is preferred for its authentic Mediterranean flavor and crumbly texture. You can substitute goat cheese for a milder taste or dairy-free feta for a vegan adaptation.

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients this French cooking technique called “mise en place” makes the actual cooking process smooth and stress-free. Crack your eggs into a mixing bowl and whisk them thoroughly with the salt and pepper using a whisk until well combined and slightly frothy.

Chop your artichokes and sun-dried tomatoes into bite-sized pieces using your chef’s knife. Crumble your feta cheese and set everything within easy reach of your stove.

Step 2: Sauté the Vegetables

Heat your 9-inch cast iron skillet over medium heat. Once it’s hot (test by flicking a drop of water it should sizzle immediately), spray lightly with avocado oil spray.

Add the chopped artichokes and sun-dried tomatoes to the pan. Sauté them for about 2 minutes, stirring occasionally, until they’re warmed through and fragrant. This step helps release their flavors and removes any excess moisture that could make your frittata watery.

Step 3: Add the Egg Mixture

Pour your whisked eggs directly over the sautéed vegetables in the skillet. Sprinkle half of the crumbled feta cheese over the top. Using a spatula from your kitchen utensils set, gently stir once or twice to distribute the vegetables evenly throughout the eggs.

Let the frittata cook undisturbed for 2-3 minutes. You’ll notice the edges beginning to set and pull away slightly from the pan. The center will still be quite liquid that’s exactly what you want before moving to the broiler.

Step 4: Finish Under the Broiler

While your frittata cooks on the stovetop, turn your oven’s broiler to high. Position your oven rack 3 spaces from the top this is crucial for getting that perfect golden top without burning.

Sprinkle the remaining feta cheese over the top of your frittata. Carefully transfer the skillet to the oven. Remember, the handle will be hot! Broil for 5-6 minutes, watching carefully, until the top is golden brown and the eggs are fully set.

Step 5: Serve and Enjoy

Remove the frittata from the oven using oven mitts (that handle is scorching hot!). Let it rest for 2-3 minutes before slicing. This allows the eggs to finish setting and makes cutting easier.

Slice into wedges and serve immediately. This veggie frittata is delicious on its own or paired with a fresh green salad, crusty bread, or roasted potatoes.

Pro Tips for Perfect Frittata Every Time

After making countless frittata recipes, I’ve learned these tricks ensure success every time:

Don’t overcook the eggs: The eggs will continue cooking from residual heat after you remove the pan from the oven. Pull it out when the center still has a slight jiggle.

Use room temperature eggs: They whisk more easily and cook more evenly than cold eggs straight from the refrigerator.

Don’t skip the stovetop step: Starting your frittata on the stovetop and finishing under the broiler creates the perfect texture creamy inside with a golden, slightly crispy top.

Watch the broiler closely: Broilers vary dramatically in intensity. Stay nearby and check frequently to prevent burning.

Season generously: Eggs need adequate salt to taste their best. Don’t be shy with seasoning.

Variations and Add-ins

This basic frittata recipe is incredibly versatile. Here are some delicious variations:

Bacon frittata: Add 4-5 strips of cooked, crumbled bacon along with the vegetables for a heartier dish.

Potato frittata: Include 1 cup of diced, pre-cooked potatoes for a more filling breakfast option.

Mini frittata recipes: Divide the mixture among a greased muffin tin and bake at 375°F for 18-20 minutes for perfect portion-controlled servings.

Vegan frittata: Replace eggs with chickpea flour batter and use dairy-free feta for a plant-based version.

Keto-friendly adaptation: This recipe is already low-carb friendly at approximately 3g net carbs per serving, making it perfect for those following keto frittata recipes.

Storage and Reheating Instructions

This frittata stores beautifully, making it perfect for meal prep:

Refrigerator: Store covered in an airtight container for up to 4 days. Reheat individual slices in the microwave for 30-45 seconds or in a 350°F oven for 10 minutes.

Freezer: Wrap individual slices in plastic wrap, then place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make-ahead tip: You can prepare the vegetable mixture the night before and store it covered in the refrigerator. In the morning, simply reheat the vegetables, add the eggs, and proceed with the recipe.

Serving Suggestions

This versatile frittata works for any meal:

Breakfast: Serve alongside fresh fruit, whole grain toast, and a cappuccino for a complete morning meal.

Brunch: Cut into small squares and serve as part of a buffet with pastries, fresh juices, and a yogurt parfait bar.

Lunch: Pair with a mixed green salad dressed in lemon vinaigrette and crusty bread.

Dinner: Serve with roasted asparagus, garlic bread, and a light soup for a satisfying Mediterranean-inspired dinner.

Meal prep: Pack individual slices with fresh vegetables and hummus for grab-and-go lunches throughout the week.

Frequently Asked Questions

Can I make this frittata ahead of time?
Yes! Frittatas actually taste better after the flavors have had time to meld. Make it up to 2 days ahead, store covered in the refrigerator, and reheat before serving.

What’s the difference between a frittata and a quiche?
A frittata contains no crust and uses fewer dairy products than quiche, making it lighter and easier to prepare. It’s cooked partially on the stovetop and finished in the oven.

Can I use egg whites only?
You can, but the texture will be slightly different more firm and less creamy. For best results in egg white frittata recipes, use 10-12 egg whites to replace 6 whole eggs.

Why is my frittata watery?
Excess moisture from vegetables is usually the culprit. Always drain and pat dry vegetables like artichokes, and sauté them first to evaporate moisture.

Can I make this in a different size pan?
Yes, but adjust cooking time accordingly. A larger pan means a thinner frittata that cooks faster; a smaller pan requires longer cooking time.

Is this recipe gluten-free?
Yes! This frittata is naturally gluten-free, making it perfect for those with celiac disease or gluten sensitivity.

Nutritional Information

Per serving (recipe makes 4 servings):

• Calories: 185
• Protein: 13g
• Fat: 13g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 2g
• Net Carbs: 3g

This makes it an excellent choice for those following low-carb or keto frittata recipes.

Equipment Needed

Here’s a complete list of the kitchen equipment used in this recipe:

• Frying pans/Cast iron skillet – 9-inch oven-safe skillet
• Kitchen utensils – Whisk and spatula
• Cutting board – For chopping vegetables
• Chef’s knives – For precise cutting
• Mixing bowls – For whisking eggs
• Oven – For broiling

Final Thoughts

This sun-dried tomato, artichoke, and feta frittata proves that impressive meals don’t require complicated techniques or fancy ingredients. Whether you’re new to cooking or a seasoned home chef, this recipe delivers restaurant-quality results every time.

The beauty of frittata recipes like this one is their flexibility. Once you master the basic technique, you can customize with whatever vegetables, cheeses, and proteins you have on hand. It’s the perfect solution for using up odds and ends in your refrigerator while creating something delicious and nutritious.

Next time you’re wondering what to make for breakfast, brunch, or even a quick dinner, remember this veggie frittata. Your family will thank you, and you’ll love how easy it is to pull together a satisfying meal in just 15 minutes.

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