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6 servings

A frittata is a baked omelet, but instead of folding the fillings into an egg envelope, you incorporate them evenly throughout. It’s a simple, versatile meal that makes it easy to break your fast whatever the time of day. Add your favorite ingredients and eat it cold, warm or hot — it’s difficult to get a frittata wrong unless you overcook it. Note to chef: Set an oven timer!


  • 10 eggs
  • 1 small onion
  • 2 cloves garlic
  • 1 large bunch spinach
  • 2/3 cup / 160 mL sundried tomatoes in oil
  • 1 Tbsp olive oil
  • Pinch of herbes de Provence
  • 8 oz / 225 g crumbled feta, divided
  • Pinch of chili flakes
  • 1/2 cup / 125 mL whole milk
  • Salt and pepper


  1. Crack eggs into a bowl. Dice onion. Mince garlic. Roughly chop spinach leaves. Thinly slice sundried tomatoes. Preheat oven to 425°F / 220°C. Lightly oil a baking dish or casserole.
  2. In a skillet, warm olive oil over medium heat. Add onion and garlic. Cook for 5-7 minutes or until onion is translucent and soft. Remove from heat and season with salt and pepper. Scatter onions and garlic evenly in prepared baking dish.
  3. Reduce heat to medium-low. Add spinach to skillet and cook for about 3 minutes or until spinach wilts. Drain any excess liquid from spinach. Add spinach to baking dish and sprinkle with herbes de Provence. Scatter sundried tomatoes and three-quarters of the feta cheese evenly on top of spinach. Sprinkle with chili flakes, salt and pepper.
  4. Whisk eggs with milk to combine. Pour over vegetables and cheese in baking dish, ensuring that everything is covered by the egg. Bake for 30-35 minutes or until frittata is puffy and brown on top.
  5. To serve, sprinkle with remaining feta cheese and cut into wedges.