Feta and Sun-Dried Tomato Frittata


Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level: Easy

I'm always talking about making a bit extra for dinner so you can have leftovers for lunch the next day. I also frequently make leftovers of a dish and add stock and turn it into soup. But sometimes I find myself with bits and pieces of ingredients left over from other recipes and I have to find a way to use them up so I don't end up throwing them away.

Other than soup, one of my favourite ways to use up odds and ends is to make a frittata. A frittata is essentially just an open faced omelette, but I prefer it because you can put as much stuff on top as you like and you don't have to worry about having to fold it over perfectly. The other great thing about a frittata is that the eggs are a pretty neutral medium, and you can put anything on them you like. In this case I had some feta cheese left over from the Greek-Style Chickpeas and Quinoa Salad I made and some sun-dried tomatoes and parsley. Ten minutes later we sat down to a healthy, satisfying lunch of frittata with a green salad on the side. This is just a guideline, use anything you have on hand.


3‑4 eggs
1 tbsp milk or water
1 tbsp butter
salt and pepper
2 oz feta cheese, crumbled
2 or 3 sun dried tomatoes, chopped
parsley for garnish


  1. Crack eggs into a bowl, add milk or water and whisk with a fork until mixed. Melt butter in a small oven proof skillet. Add eggs and cook over medium heat. As the egg cooks around the edge of the pan, gently lift the frittata and allow the liquid egg on top to flow under the cooked egg. Continue to do this until frittata is mostly cooked, but still soft on top.
  2. Sprinkle cheese and tomatoes over the surface of the frittata. Place skillet under a broiler in the oven and cook until the frittata is puffed up and golden, about 5 minutes.
  3. Sprinkle parsley on top and serve immediately.
This recipe appears in: Latin American
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