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
 
Author:
Recipe type: Breakfast
Serves: about 6 mini frittatas (serves about 3)
Ingredients
  • 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
Instructions
  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.
Notes
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

26 comments

Reply to Jennifer @ Delicious Everyday: Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  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
    04.03.2015

    Lovely post! This is indeed very inspiring 🙂

  3. Sylvia
    04.03.2015

    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
    04.03.2015

    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
    04.03.2015

    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
    04.04.2015

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

  8. Heather from heatherserody.com
    04.04.2015

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

  9. Mikolaj from ideafortoday.com
    04.06.2015

    Yummy.. thanks for recipe! 🙂

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

  11. caroline from primarycookies.com
    12.07.2015

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

  12. Zuzana
    03.13.2016

    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!

  13. Dana
    12.13.2016

    I have a Christmas brunch on Saturday and I’m just wondering if I could bake these at home first and then reheat and the host’s house an hour later or if I should just bake there? I’m planning to try to bake them in muffin tins – do you use the paper cups in the tins or just grease the tins? Thanks!! They look stunning and delicious!

    • Jeanine Donofrio
      12.13.2016

      Hi Dana, I sometimes reheat these but usually only when I’m making a weekday breakfast for myself. For Christmas I think it would be best to bake them there. Grease the muffin pan, I think they’d stick to papers. Hope that helps!

  14. David from batidosparaadelgazar.info
    01.21.2017

    Muy buena web, me ha gustado

  15. David from mininevera.info
    01.21.2017

    Es incluso bueno para usar en las neveras.

  16. Tiffany Leonard
    03.19.2018

    What size are the mini skillets?

    • Jeanine Donofrio
      03.19.2018

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

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.