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+ servings
frittata in a cast iron skillet
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5 from 2 votes

Sun-Dried Tomato Frittata

This Sun-Dried Tomato Frittata is a great way to incorporate sun-dried tomatoes, and they add a ton of flavor to this dish. It's topped with feta cheese, easy to make ahead of time and the whole thing comes together in just 25 minutes.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: eggs, frittata
Servings: 8
Calories: 154kcal
Author: Erin


  • 12 eggs
  • 1/4 cup heavy cream
  • 1/2 cup yellow onion diced
  • 3 garlic cloves minced
  • 1/2 cup California Sun Dry sun dried tomatoes chopped
  • 1 1/2 cup arugula
  • 1/4 cup feta cheese or more to taste
  • salt and pepper to taste


  • Preheat oven to 425°.
  • Whisk eggs and cream together in a bowl and set aside.
  • Sauté the onion and garlic with a little bit of olive oil in an oven-safe skillet for 2-3 minutes; then, add the sun dried tomatoes and arugula and sauté for 1 minute, then pour in the egg mixture, sprinkle with salt and pepper and pan fry for 1 minute.
  • Remove pan from the heat, sprinkle feta cheese on top and then place the skillet in the oven and bake the frittata for 10-14 minutes, or until the edges have set and the middle is cooked through.
  • Wait a few minutes, then slice frittata and enjoy!


*I used julienne cut sun dried tomatoes, but any kind will work (you may just have to cut them yourself).


Calories: 154kcal | Carbohydrates: 4g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 260mg | Sodium: 169mg | Potassium: 237mg | Fiber: 1g | Sugar: 1g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 1mg