Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese

Why This Baked Frittata with Artichokes and Sun Dried Tomatoes Works for Brunch

I love how this baked frittata with artichokes, sun dried tomatoes, and feta cheese comes together with minimal effort. The bold Mediterranean flavors, salty feta, tender artichokes, and rich sun-dried tomatoes, make every bite interesting. And since it bakes in one dish, it’s perfect for feeding a hungry crowd at brunch or a lazy weekend breakfast.

3 Reasons You’ll Love This Frittata Recipe

• Minimal cleanup: everything bakes in one dish, and you sauté the aromatics in a single pan.
• Bold flavor combo: tangy feta, briny artichokes, and sweet sun-dried tomatoes create a Mediterranean taste that never gets old.
• Versatile: you can swap in other veggies or cheese, and it works for breakfast, brunch, or even a light dinner.

Key Ingredients for This Feta Frittata

• Eggs: Use large eggs. This recipe calls for 18, which fills a 9×13 dish. For a smaller batch, reduce proportionally.
• Feta cheese: Buy feta in blocks stored in brine for best flavor and texture. Crumbled feta works too but may not melt as smoothly.
• Sun-dried tomatoes: Oil-packed ones add moisture and richness. If using dry, rehydrate in hot water before adding.

Kitchen Tools You’ll Need for This Egg Dish

• 9×13 glass baking dish: Glass heats evenly and lets you see the bottom browning. Coat with cooking spray.
• Large bowl: For whisking 18 eggs comfortably.
• Medium pan: For sautéing onion and garlic.
• Whisk: To beat eggs until frothy.

Tips for Making the Best Baked Frittata

Whisk the eggs thoroughly to incorporate air for a lighter texture. Don’t overbake: the frittata should be just set in the center with a slight jiggle when you shake the pan. Let it rest for 10 minutes after baking to allow the eggs to firm up, making slices cleaner. Season the egg mixture generously with salt and pepper, eggs need more salt than you’d think, especially with 18 of them.

Expert Tips for a Perfect Artichoke Frittata

For the best texture, use oil-packed sun-dried tomatoes rather than dry ones, they add moisture and flavor. If you only have dry, rehydrate them in hot water for 10 minutes and drain well. Buy feta in blocks and crumble it yourself; pre-crumbled feta has anti-caking agents that reduce meltability. Also, drain and pat the artichoke hearts dry to avoid a watery frittata.

Easy Variations for This Sun Dried Tomato Frittata

If you want to change things up, try using goat cheese instead of feta for a creamier tang. Add a handful of fresh spinach to the egg mixture, just wilt it with the onions first. For a dairy-free version, skip the cheese and add a spoonful of nutritional yeast and some diced roasted red peppers. You can also add cooked crumbled sausage or bacon for extra protein.

What to Serve with This Mediterranean Frittata

I like to serve this frittata with a simple arugula salad dressed with lemon vinaigrette, the peppery greens cut through the richness. A side of crusty bread or roasted potatoes also works well. For a full brunch spread, add fresh fruit and mimosas.

How to Store Leftover Baked Frittata

Store leftover frittata in an airtight container in the fridge for up to 4 days. The flavors meld together even more the next day, making it great for meal prep.

Can You Freeze This Frittata? Yes, Here’s How

This frittata freezes well. Let it cool completely, then wrap individual squares tightly in plastic wrap and foil, or place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Best Way to Reheat This Frittata

The best way to reheat leftover frittata is in a 350°F oven for 10-15 minutes, until warmed through. This helps maintain the texture better than microwaving, which can make the eggs rubbery. If you’re in a hurry, microwave individual slices on medium power for 30-60 seconds.

Baked Frittata FAQs: Your Questions Answered