Mediterranean Breakfast Frittata with Artichokes and Sun-Dried Tomatoes
A savory Mediterranean-inspired breakfast frittata packed with tender artichoke hearts, sun-dried tomatoes, fresh spinach, and feta cheese, perfect for a nutritious and flavorful start to your day.
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
In a 10-inch oven-safe skillet, heat 1 tablespoon of olive oil over medium heat.
- 3
Add diced onion and sauté for 3-4 minutes until translucent.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Add chopped artichoke hearts, sun-dried tomatoes, and fresh spinach to the skillet. Cook, stirring occasionally, until spinach is wilted, about 2-3 minutes.
- 6
In a large bowl, whisk together eggs, crumbled feta cheese, dried oregano, salt, and black pepper.
- 7
Pour the egg mixture evenly over the vegetables in the skillet. Stir gently to distribute ingredients evenly.
- 8
Cook on the stove for 3-4 minutes until the edges start to set.
- 9
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and lightly golden on top.
- 10
Remove from oven and let cool for a few minutes before slicing and serving.
Tips from the chef
Use fresh spinach or baby kale for a slightly different flavor and texture.
If you don't have an oven-safe skillet, cook the mixture on the stove and then transfer to a baking dish before baking.
Serve with a side of whole grain bread or fresh fruit for a complete Mediterranean breakfast.
Leftovers can be refrigerated and enjoyed cold or reheated the next day.