This Sun Dried Tomato Frittata with fresh mozzarella and spinach is easy to make and perfect for a busy weeknight dinner, but equally great for breakfast, brunch, or lunch!
Frittatas are a weeknight go-to in our home because they’re easy to make and allows us to use ingredients we already have on hand.
This sun dried tomato frittata is similar to our potato frittata in that we include potatoes, Pecorino Romano, and eggs as the base.
But the addition of sun dried tomatoes, fresh baby spinach, and fresh mozzarella adds wonderful flavors and textures!
Pair this fresh mozzarella and spinach frittata with a simple green salad, a bowl of soup, or a chunk of olive bread.
Table of Contents
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Eggs. The main ingredient in this sun dried tomato frittata!
- Sun dried tomatoes. I am using the ones from a jar in oil that I drain and chop.
- Spinach. Use fresh baby spinach for best results.
- Cheese. I use a combination of Pecorino Romano and fresh mozzarella. You can substitute parmesan for Pecorino if you prefer.
- Potatoes. Yukon golds and red potatoes work well but you could also use russets if that’s what’s available to you.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 350f and set the rack to the center level. Dice 1 medium onion, and peel and dice 1 1/2 pounds of Yukon gold potatoes. Drain and chop 1 cup of sun dried tomatoes, grate 3/4 cup of Pecorino Romano, and cube 6 ounces of fresh mozzarella. Heat a frying pan to medium heat with 2 tablespoons of extra virgin olive oil and add 6 ounces of baby spinach and a 1/4 cup of water and cover. (Photo #1)
- Once the spinach has wilted, remove the cover. Taste test and add salt and pepper to taste. Place the spinach in a mesh strainer and press to remove excess water. Once the liquid is gone, move the spinach to a cutting board, chop it roughly, and set aside. (Photo #2)
- Heat a 10-inch cast iron skillet to medium heat then add 4 tablespoons of extra virgin olive oil along with the potatoes. (Photo #3)
- Saute the potatoes for 10 minutes then add the onion and continue to cook until the potatoes are almost tender, about 3-5 more minutes. Taste test and season with salt and pepper to taste. (Photo #4)
- In a mixing bowl, beat together 10 eggs, 1/3 cup of whole milk, the grated Pecorino, the chopped sun dried tomatoes, and the spinach. (Photo #5)
- Pour the egg mixture into the pan with the potatoes and turn off the heat. (Photo #6)
- Place the pan on top of a baking sheet and sprinkle the cubes of mozzarella even on top. (Photo #7)
- Place the pan in the oven and cook until the eggs set, about 20-22 minutes. Once the frittata is done, allow it to settle for a few minutes, then cut into slices and serve. Enjoy! (Photo #8)
Top tips
- Squeeze the spinach. Be sure to squeeze all excess moisture from the spinach to prevent a watery frittata!
- Cast iron pan. I love using the cast iron pan for frittatas because I can use it on the stovetop and place it right in the oven. I do take an extra step and place the pan on a baking sheet to catch any overflow from the pan but that’s not really necessary.
- Additions. Feel free to add to this sun dried tomato frittata! Oil-cured olives would be great as would a topping of fresh pesto.
More recipes you’ll love
If you enjoyed this spinach, mozzarella, and sun dried tomato frittata, I think you’ll love these recipes too!
- Sweet potato frittata – with fresh baby spinach, goat cheese, and Parmigiano Reggiano.
- Pepper and egg sandwich – an easy sandwich that’s great for dinner, breakfast, or on-the-go lunch!
- Eggs in Purgatory – with cannellini beans in a spicy tomato sauce.
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Sun Dried Tomato Frittata
Ingredients
- 6 tablespoons extra virgin olive oil divided
- 1 medium onion diced
- 1 1/2 pounds Yukon Gold potatoes peeled and diced
- 1 cup sun dried tomatoes drained and chopped
- 6 ounces fresh baby spinach
- salt and pepper to taste
- 10 large eggs
- 1/3 cup whole milk
- 3/4 cup Pecorino Romano grated
- 6 ounces fresh mozzarella cubed
Instructions
- Preheat oven to 350f and set the rack to the center level.
- Heat a frying pan to medium heat with 2 tablespoons of extra virgin olive oil. Add the baby spinach and a 1/4 cup of water and cover. Once the spinach has wilted remove the lid and season with salt and pepper.
- Place the spinach into a mesh strainer and press to remove the excess water. Once all the excess liquid is gone, move the spinach to a cutting board. Chop it and set aside.
- Heat a 10-inch cast iron skillet to medium heat then add the remaining olive oil along with the potatoes Saute for 10 minutes then add the onion and continue to cook until the potatoes are almost tender (about 3-5 more minutes). Season with salt and pepper to taste.
- In a mixing bowl, beat together the eggs, milk, Pecorino, sun dried tomatoes, and spinach.
- Pour the egg mixture into the pan with the potatoes then turn off the heat. Sprinkle the cubes of mozzarella evenly on top. Place the pan into the oven and cook until the eggs set (about 20-22 minutes).
- Once the frittata is finished baking and has settled for a few minutes, cut into slices and serve. Enjoy!
Notes
- Plain sun-dried tomatoes or oil-packed work well. Make sure to drain the oil-packed version before using.
- Block mozzarella can be subbed for the fresh mozzarella.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Jim,this was my 1st frittata. It was so beautiful. My girlfriend saw me staring at it. Whats wrong she said. Told her I didn’t want to cut it. Delicious. I love your recipes.