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


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Rate this recipe (after making it):  

  1. Tiffany Leonard

    What size are the mini skillets?

    • Jeanine Donofrio

      3.5 inches (here they are: http://amzn.to/2DIO4L6) a muffin tin could also be used, just adjust the bake time accordingly!

  2. David from mininevera.info

    Es incluso bueno para usar en las neveras.

  3. David from batidosparaadelgazar.info

    Muy buena web, me ha gustado

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.