{"id":6562,"date":"2025-01-02T18:34:20","date_gmt":"2025-01-02T18:34:20","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6562"},"modified":"2025-01-02T18:39:19","modified_gmt":"2025-01-02T18:39:19","slug":"spinach-frittata-recipe-with-sun-dried-tomatoes-feta-and-parmesan","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/spinach-frittata-recipe-with-sun-dried-tomatoes-feta-and-parmesan\/","title":{"rendered":"Spinach Frittata Recipe with Sun-Dried Tomatoes, Feta, and Parmesan"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Spinach Frittata Recipe with Sun-Dried Tomatoes, Feta, and Parmesan<\/span><\/h2>\n
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This spinach frittata recipe is packed with Mediterranean flavors and is a delicious and hearty way to start your day or serve for a weekend brunch at home with the family.<\/span><\/div>\n
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Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span> to 6<\/span><\/span><\/div>\n\n
Author: <\/span>Doina Johnson – Be My Recipe<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 8<\/span> large<\/span> eggs<\/span><\/li>
  • \u00bc<\/span> cup<\/span> plain yogurt<\/span><\/li>
  • 6<\/span> packed cups (180g or 6.3oz)<\/span> baby spinach<\/span><\/li>
  • 1<\/span> small<\/span> red onion<\/span><\/li>
  • 1<\/span> large<\/span> garlic clove<\/span><\/li>
  • \u00bd<\/span> cup (33g)<\/span> grated parmesan<\/span><\/li>
  • 1<\/span> cup (160g or 5.6oz)<\/span> sundried tomatoes <\/span><\/li>
  • \u2153<\/span> cup (85g)<\/span> crumbled feta<\/span><\/li>
  • handful (about 2 tbsp)<\/span> fresh parsley<\/span> finely chopped<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> salt or more<\/span> to taste<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> ground black pepper<\/span><\/li>
  • 1<\/span> tbsp<\/span> olive oil<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Before starting the prep, turn the oven on to 390\u00b0F (200\u00b0C or 180\u00b0C fan) and let it preheat.<\/div><\/li>
    • Whisk the eggs with the yogurt and a pinch of salt and pepper.<\/div><\/li>
    • Add half the parmesan to the eggs and mix lightly to combine. <\/span>
      <\/div>By adding half the parmesan to the eggs, you\u2019re distributing that flavor throughout the frittata, and you\u2019ll get that in every bite. The other half will be reserved to go on top of the frittata before baking it.<\/span><\/div><\/li>
    • Thinly slice the onion. Chop the sundried tomatoes and the parsley.<\/div><\/li>
    • To an ovenproof pan over medium-high heat, add 1 tbsp of oil, and then, when the oil is hot, add the sliced red onion and sautee it for about 3 minutes (Note 1).<\/div><\/li>
    • Turn the heat down to medium. Then, add the minced garlic, half the spinach, salt, and pepper, stirring until the spinach is wilted (about 2 minutes).<\/div><\/li>
    • Add the remaining half of the spinach and stir until it\u2019s all wilted (about 2 minutes).<\/div><\/li>
    • Add the chopped sundried tomatoes and stir for 30 seconds.<\/div><\/li>
    • Add the beaten eggs, mixing them with the spinach and sun-dried tomatoes.<\/div><\/li>
    • Turn the heat down and add the goat cheese in little chunks, chopped parsley, and top with the remaining parmesan.<\/div><\/li>
    • Transfer it to a preheated oven at 390\u00b0F (200\u00b0C or 180\u00b0C fan) until golden and cooked through. This will vary based on your oven, the thickness of the frittata, and the ovenproof pan or baking dish you\u2019re using. <\/span>
      <\/div>Start checking early, as it takes about 17 minutes for a frittata in a 10-inch cast iron pan. You\u2019ll know it\u2019s done when the edges look golden brown and the center is set\/not jiggly). <\/span>
      <\/div>Pro tip<\/strong>: do not cut into it straight away. Let it cool down and set for a couple of minutes.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Yogurt<\/strong>\u00a0\u2013 you can use any plain (preferably full-fat) yogurt. You can also use Greek-style yogurt or even heavy cream (heavy cream does make it more delicious but also even more indulgent). Other substitutes that could work include sour cream, creme fraiche, and even milk. The addition of yogurt (or its substitutes) makes the frittata more moist and creamy.<\/span>
      <\/div>\nOnion<\/strong>\u00a0\u2013 I\u2019m using red onion as it has a milder flavor and requires less cooking. I\u2019ve made this with a variety of onions, and I prefer the red, but you can certainly substitute it with other types of onion, like yellow onions, white onions, sweet onions, or shallots (called eschalots<\/em> in Australia).<\/span>
      <\/div>\nFeta Cheese<\/strong>\u00a0\u2013 You can also use goat cheese as it has a similar flavor profile, complementing the rest of the ingredients in this recipe.<\/span>
      <\/div>\nBroiler Method<\/strong>\u00a0\u2013 You can also cook this frittata under the broiler. First, cook the frittata on the stove until the edges are set, and then transfer it to the oven under the broiler for about 4 minutes.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":6558,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,618,362,2020,2361,140,696,697],"tags":[],"class_list":["post-6562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-baked","category-breakfast-brunch","category-broiled","category-mediterranean","category-side","category-snack","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/01\/SpinachFrittata-e1735841826245.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=6562"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6562\/revisions"}],"predecessor-version":[{"id":6571,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6562\/revisions\/6571"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/6558"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=6562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=6562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=6562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}