Ingredients
Equipment
Method
Step-by-Step Recipe
- Preheat the oven to 350°F to prepare for baking.
- Warm olive oil in a 10-inch cast iron or oven-safe skillet over medium heat. Sauté red onion for 2-3 minutes until softened, then stir in baby spinach and garlic. Cook for 1-2 minutes until fragrant and spinach is wilted.
- In a large bowl, whisk the eggs and heavy cream together. Add half of the feta cheese, half of the sun-dried tomatoes, kosher salt, and black pepper. Mix until well combined.
- Turn off the skillet’s heat and distribute the cooked vegetable mixture evenly. Pour the egg mixture over the vegetables and gently swirl the skillet to spread it evenly.
- Transfer the skillet to the oven and bake for 18-20 minutes, or until the eggs set and slightly pull away from the edges. If the frittata puffs up, it will settle as it cools.
- Once baked, top the frittata with the remaining feta cheese, sun-dried tomatoes, and parsley. Slice into portions and serve warm.
Nutrition
Notes
Store leftovers in the refrigerator for up to 3 days, or wrap portions and freeze for up to 1 month. Reheat slices in a 300°F oven or microwave, adding a drizzle of olive oil for moisture if needed. Nutrition information is estimated based on common ingredients and serving sizes and may vary.