Delicious Sun Dried Tomato Frittata

Here is my go-to sun dried tomato frittata recipe, with fluffy eggs, creamy cheese, and tangy sun dried tomatoes that pack so much flavor into every bite.

This frittata is perfect for weekend brunch or when I need to use up leftover vegetables in the fridge. My kids love it cut into wedges, and it tastes just as good cold the next day. Who doesn’t love a recipe that works for breakfast, lunch, or dinner?

SAVE NOW

What Kind of Sun Dried Tomatoes Should I Use?

You’ll want to use sun dried tomatoes that are packed in oil rather than the completely dried ones you sometimes find in bags. The oil-packed variety will be softer and easier to chop, plus they’ll add more flavor to your frittata. Make sure to drain them well before chopping, but don’t worry about getting every last drop of oil off since a little bit will actually help with the overall taste. If you can only find the dry-packed kind, just soak them in warm water for about 10 minutes to soften them up before using.

SAVE NOW

Options for Substitutions

This frittata is pretty forgiving when it comes to swapping ingredients around:

• Sun dried tomatoes: If you don’t have sun dried tomatoes, try using cherry tomatoes (halved) or regular diced tomatoes. Just make sure to drain excess liquid from fresh tomatoes so your frittata doesn’t get watery.
• Yukon Gold potatoes: Red potatoes or even sweet potatoes work great here. Just keep the dice size consistent so they cook evenly.
• Baby spinach: Feel free to swap in other greens like arugula, kale (remove stems and chop), or even frozen spinach (just thaw and squeeze out all the water first).
• Pecorino Romano: Parmesan cheese is a perfect substitute and gives you that same sharp, salty flavor. You could also use aged Asiago or Grana Padano.
• Fresh mozzarella: Regular shredded mozzarella works fine, or try goat cheese, feta, or ricotta for a different flavor profile. Just adjust the amount based on how strong the cheese is.
• Whole milk: Heavy cream makes it richer, while 2% milk or even unsweetened almond milk can lighten it up. You can also skip the milk entirely if needed.

Watch Out for These Mistakes While Cooking

The biggest mistake when making frittata is cooking the eggs on too high heat, which causes the bottom to burn while the top stays runny – keep your stovetop on medium-low and be patient for even cooking throughout.

Another common error is not properly cooking the potatoes first, so make sure they’re fork-tender before adding the eggs, as undercooked potatoes will remain hard and unpleasant to bite into.

Don’t skip draining your spinach well after wilting it, since excess moisture can make your frittata watery and prevent it from setting properly.

Finally, resist the urge to flip or stir once you’ve added the eggs – instead, let the bottom set for about 5-7 minutes before transferring to a preheated oven to finish cooking the top, and always check that the center is just set but still slightly jiggly before removing from heat.

SAVE NOW

What to Serve With Sun Dried Tomato Frittata?

This hearty frittata is perfect for brunch served alongside a simple mixed greens salad with a light vinaigrette to balance out all those rich flavors. I love pairing it with some crusty bread or toasted baguette slices – they’re great for scooping up every bite and the crispy texture is a nice contrast to the creamy eggs. Fresh fruit like sliced oranges or berries also work really well on the side, especially if you’re serving this for a weekend breakfast or brunch gathering. You could even add some crispy bacon or breakfast sausage if you want to make it an even more filling meal.

Storage Instructions

Refrigerate: This sun dried tomato frittata keeps really well in the fridge for up to 4 days when covered tightly with plastic wrap or stored in an airtight container. I actually think it tastes even better the next day when all those flavors have had time to meld together!

Freeze: You can freeze individual slices of frittata for up to 3 months by wrapping each piece in plastic wrap and placing them in a freezer bag. It’s such a convenient breakfast option to have ready when you’re rushing out the door in the morning.

Warm Up: To enjoy your leftover frittata, just warm it gently in the microwave for 30-60 seconds or pop it in a 350°F oven for about 10 minutes. You can also eat it cold straight from the fridge – it makes a great lunch or snack that way too.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2050-2250
• Protein: 100-115 g
• Fat: 145-160 g
• Carbohydrates: 105-120 g

Ingredients

For the vegetable base:

• 6 tbsp extra-virgin olive oil, divided
• 1 1/2 lb yukon gold potatoes, peeled and diced
• 1 medium yellow onion, diced
• 1 cup sun-dried tomatoes, drained and chopped
• 6 oz fresh baby spinach
• Salt and black pepper, to taste

For the egg mixture:

• 10 large eggs
• 1/3 cup whole milk
• 3/4 cup pecorino romano cheese, grated
• 6 oz fresh mozzarella, cut into cubes

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and set the oven rack to the center position.

This ensures your frittata bakes evenly later on.

Step 2: Wilt and Chop the Spinach

• 2 tablespoons extra-virgin olive oil
• 6 oz fresh baby spinach
• salt and black pepper, to taste

Heat a frying pan over medium heat and add 2 tablespoons of the extra-virgin olive oil.

Add the fresh baby spinach and 1/4 cup of water, then cover the pan.

Allow the spinach to wilt fully, which should take about 2-3 minutes.

Remove the lid, season the spinach with salt and pepper to taste, and transfer it to a mesh strainer.

Press the spinach to remove as much excess liquid as possible, then transfer it to a cutting board, chop it coarsely, and set aside.

Step 3: Cook Potatoes and Onion

• 4 tablespoons extra-virgin olive oil
• 1 1/2 lb Yukon Gold potatoes, peeled and diced
• 1 medium yellow onion, diced
• salt and black pepper, to taste

Heat a 10-inch cast iron skillet over medium heat and add the remaining 4 tablespoons of extra-virgin olive oil.

Add the peeled and diced Yukon Gold potatoes and sauté for 10 minutes, stirring occasionally.

Then add the diced onion and continue cooking for 3-5 more minutes, or until the potatoes are nearly tender.

Season the mixture with salt and pepper to taste.

Make sure not to let the potatoes brown too much—just let them become soft.

I find it’s important to season at this stage so the vegetables carry more flavor into the frittata.

Step 4: Prepare the Egg and Cheese Mixture

• 10 large eggs
• 1/3 cup whole milk
• 3/4 cup Pecorino Romano cheese, grated
• 1 cup sun-dried tomatoes, drained and chopped
• chopped spinach from Step 2

In a mixing bowl, beat the eggs with the whole milk until well combined.

Stir in the grated Pecorino Romano cheese, chopped sun-dried tomatoes, and the chopped spinach from Step 2.

Mix everything together thoroughly, ensuring that the mixture is uniform and the ingredients are evenly dispersed.

Step 5: Combine and Bake the Frittata

• egg mixture from Step 4
• potatoes and onions from Step 3
• 6 oz fresh mozzarella, cut into cubes

Pour the egg mixture from Step 4 evenly over the cooked potatoes and onions in the skillet (from Step 3), then turn off the stove.

Sprinkle the mozzarella cubes evenly over the top.

Transfer the skillet to the preheated oven and bake for 20-22 minutes, or until the eggs are set.

For even more delicious flavor, I like to let the cheese get slightly golden and bubbly on top.

Step 6: Rest, Slice, and Serve

Remove the frittata from the oven and allow it to settle for a few minutes before slicing.

Slice into wedges and serve warm.

Enjoy!

Delicious Sun Dried Tomato Frittata

Delicious Delicious Sun Dried Tomato Frittata recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 2150 kcal

Ingredients

  

For the vegetable base:

• 6 tbsp extra-virgin olive oil, divided
• 1 1/2 lb Yukon Gold potatoes, peeled and diced
• 1 medium yellow onion, diced
• 1 cup sun-dried tomatoes, drained and chopped
• 6 oz fresh baby spinach
• salt and black pepper, to taste

For the egg mixture:

• 10 large eggs
• 1/3 cup whole milk
• 3/4 cup Pecorino Romano cheese, grated
• 6 oz fresh mozzarella, cut into cubes

Instructions

 

• Preheat your oven to 350°F (175°C) and set the oven rack to the center position. This ensures your frittata bakes evenly later on.
• Heat a frying pan over medium heat and add 2 tablespoons of the extra-virgin olive oil. Add the fresh baby spinach and 1/4 cup of water, then cover the pan. Allow the spinach to wilt fully, which should take about 2-3 minutes. Remove the lid, season the spinach with salt and pepper to taste, and transfer it to a mesh strainer. Press the spinach to remove as much excess liquid as possible, then transfer it to a cutting board, chop it coarsely, and set aside.
• Heat a 10-inch cast iron skillet over medium heat and add the remaining 4 tablespoons of extra-virgin olive oil. Add the peeled and diced Yukon Gold potatoes and sauté for 10 minutes, stirring occasionally. Then add the diced onion and continue cooking for 3-5 more minutes, or until the potatoes are nearly tender. Season the mixture with salt and pepper to taste. Make sure not to let the potatoes brown too much—just let them become soft. I find it's important to season at this stage so the vegetables carry more flavor into the frittata.
• In a mixing bowl, beat the eggs with the whole milk until well combined. Stir in the grated Pecorino Romano cheese, chopped sun-dried tomatoes, and the chopped spinach from Step 2. Mix everything together thoroughly, ensuring that the mixture is uniform and the ingredients are evenly dispersed.
• Pour the egg mixture from Step 4 evenly over the cooked potatoes and onions in the skillet (from Step 3), then turn off the stove. Sprinkle the mozzarella cubes evenly over the top. Transfer the skillet to the preheated oven and bake for 20-22 minutes, or until the eggs are set. For even more delicious flavor, I like to let the cheese get slightly golden and bubbly on top.
• Remove the frittata from the oven and allow it to settle for a few minutes before slicing. Slice into wedges and serve warm. Enjoy!