Sun Dried Tomato & Spinach Frittata

Frittatas are one of the most versatile dishes you can make. They're great for breakfast, lunch or dinner and make great leftovers.


Grade A Large Phil’s Fresh Eggs
¾ cup Milk
½ tsp. Salt
½ tsp. Pepper
1 Tbsp. Olive oil
6 cups Fresh Spinach
½ cup Diced red onion
2 cups Cooked pasta
⅓ cup Julienne-cut sun-dried tomatoes in oil
4 oz. Crumbled feta cheese


  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine eggs, milk, salt and pepper. Whisk until smooth; set aside.
  3. Heat olive oil in a medium skillet. Add spinach and onions and sauté until onions are tender.
  4. Spray a 10” deep-dish pie plate with cooking spray.
  5. Layer cooked pasta, sautéed spinach and onions, sun-dried tomatoes, and crumbled feta in pie plate.
  6. Pour egg mixture over the top.
  7. Bake for 45 minutes or until center of frittata is set.
  • Sun Dried Tomato & Spinach Frittata
  • Sun Dried Tomato & Spinach Frittata

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