Spinach & Sun Dried Tomato Frittatas

Mini Spinach & Sun Dried Tomato Frittatas / @loveandlemons

Do you have Easter brunch or Easter dinner? My family always has a formal Easter ham dinner, but around here brunch seems to be more popular.

Not that it matters for us this year – Jack and I will doing what we’ve done for every holiday this year so far – testing and shooting cookbook recipes. Yep, that’s right – this book project started with Thanksgiving tacos and now Easter weekend will be a smorgasbord of random bits and bobs, tons of dirty dishes, and some really funky combinations of leftovers. There definitely won’t be ham, but there might be a few eggs.

Mini Spinach & Sun Dried Tomato Frittatas / @loveandlemons

If your family is a brunch-y one, here’s a simple frittata idea. If you don’t have mini skillets, you can make these in a muffin tin or you could make this in one big skillet and scale up the recipe to serve a crowd. Add in whatever vegetables you like – although I really love spinach in frittatas, especially now while it’s in season. Sometimes I add cheese, but this time I used sun dried tomatoes for that salty bite.

Mini Spinach & Sun Dried Tomato Frittatas / @loveandlemons

I hope you all have a happy holiday weekend!

mini spinach & sun dried tomato frittatas
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: about 6 mini frittatas (serves about 3)
  • drizzle of olive oil
  • ¼ cup chopped scallions
  • 1 small clove garlic
  • 2 cups chopped spinach
  • 6 large eggs
  • ¼ cup almond milk
  • ⅓ cup chopped sun dried tomatoes
  • ¼ cup chopped herbs: (ie. basil, parsley, tarragon...)
  • pinch of red pepper flakes
  • salt and pepper
  1. Preheat oven to 350°F. If you're using cast iron skillets, preheat those in the oven as well. (Otherwise grease little ramekins or 6 cups of a muffin tin and set aside).
  2. Heat olive oil in a medium skillet over medium heat. Add scallions, garlic, spinach, and a pinch of salt and pepper. Cook until spinach is just wilted, set aside.
  3. In a medium bowl, whisk the eggs and milk. Add the cooked spinach and sun dried tomatoes. Pour mixture into prepared skillets and bake for 10-12 minutes or until the eggs are just set. (Adjust baking time for a larger frittata).
  4. Remove from the oven, sprinkle on fresh herbs and freshly cracked black pepper. Let cool slightly and serve.
This recipe can also be made in an 8 or 10 inch skillet. Add 2 (or more) additional eggs to fill a 12 inch skillet. Double recipe to fill 12 muffin cups.

I have these mini skillets: Lodge 3.5 inch mini skillets

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. That first picture is gorgeous! Want to print it off and hang it up in my kitchen! Looks yummy.

  2. Therese from thebakedapple.wordpress.com on said:

    Lovely post! This is indeed very inspiring :)

  3. Sylvia on said:

    Where can I get these little skillets?

  4. I went to a mid-week farmers market and I got a batch of super fresh spinach!! Going to make this frittata… though I wish they were as cute as yours :) x

  5. Joanna from allnnothing.com on said:

    Sun dried tomatoes are my favourite! I’ll try not to eat tchem all straight from the jar…some of them might even end up in this recipe! 😉

  6. sylvie from cookmemaybe.com on said:

    We use to have lamb for Easter lunch but these small frittata are so quick to cook and look so awesome that may be I’ll change my mind for this year Easter lunch!

  7. Clare on said:

    Made this recipe this morning. Delicious! And a great start to the day.

  8. These are so cute. Love serving individual dishes on special occasions.

  9. Heather from heatherserody.com on said:

    This looks perfect for Easter morning! The photos look so great. Happy Easter!

  10. Mikolaj from ideafortoday.com on said:

    Yummy.. thanks for recipe! :)

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  12. Zest it Up from zestitup.com on said:

    Love the mini skillets! So darn cute for any size party! Great way portion control!

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  16. caroline from primarycookies.com on said:

    Yum! These look amazing, and I could see myself serving them alongside my grandma’s biscuits on Christmas morning this year! Thanks for sharing :)

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  19. Zuzana on said:

    Made these today for breakfast for my in-laws and were blown away! My 3yo wasnt very convinced but that´s because she is not very keen on sun-dried tomatoes :) I loved them!

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