I’m not a huge egg fan. I like eggs IN things (topping a burger, in cakes, etc.) and I don’t mind a platter of bacon and sunny-side eggs with toast. Omelets and scrambled eggs are probably my least favourite style of eggs. But I was craving a mix of sundried tomatoes, feta and spinach and this frittata came out wonderfully. Pouring into an already hot pan gave it a nice crisp up, too.




  • 5 eggs
  • 1/3 cup half n' half
  • 1/4 cup grated white cheddar
  • 1 tablespoon dried oregano
  • Salt
  • Fresh ground pepper
  • 4 strips bacon chopped small
  • 2 cups chopped fresh spinach
  • 1 tablespoon garlic paste
  • 1/4 cup chopped sun dried tomatoes
  • 1/4 cup crumbled feta
  • 4 green onions chopped
  • Cheddar for grating on top


  • In a bowl, whisk eggs until blended.
  • Add the half n' half and whisk until blended.
  • Add the grated cheddar and dried oregano, S&P to taste, and stir to mix.
  • In an oven safe frying pan, render the bacon until just crispy. Remove from pan and set aside.
  • Add the garlic paste and give a quick stir to blend with the bacon fat.
  • Add the spinach and toss quickly to coat. Once the leaves have wilted, add the eggs mix and give another stir to mix.
  • Sprinkle in the bacon, sun dried tomatoes, and feta.
  • Top with a light grating of cheddar.
  • Bake at 400F for 25-30 minutes until the eggs are cooked.
  • Let sit for 5 minutes, sprinkle with fresh basil, before cutting.

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