Breakfast · Café
Sun-Dried Tomato Frittata
Fluffy eggs with sun-dried tomato, spinach and feta.
A frittata is the most forgiving egg dish: everything goes into one pan on the stove, then finishes in the oven. Whisking cottage cheese into the eggs makes it fluffy and tender. Sun-dried tomatoes bring a sweet, concentrated tang and feta brings salt.
Ingredients
For 4 wedges.
Eggs
- 8 large eggs
- 1 cup liquid egg whites
- 1 cup 2% cottage cheese
- 1/4 teaspoon ground black pepper
Filling
- 1 teaspoon olive oil
- 1/2 yellow onion, diced
- 2 cups fresh spinach
- 1/3 cup chopped sun-dried tomatoes
- 3 oz feta, crumbled
- 1/4 cup fresh basil leaves
Method
Heat the oven to 375°F. Whisk the eggs, whites, cottage cheese and pepper together.
Cook the onion in the oil in a 10-inch ovenproof nonstick skillet over medium heat for 3 minutes. Add the spinach and sun-dried tomatoes and stir until the spinach wilts.
Pour in the eggs, scatter the feta and cook 2 minutes without stirring until the edges set.
Bake 10 to 12 minutes until just set in the centre (160°F). Rest 2 minutes, scatter with basil and cut into wedges.
Tips
- Blend the cottage cheese with the eggs for a smooth custard, or whisk it in for little creamy pockets.
- Take it out when the centre barely jiggles; it sets as it rests.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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