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Sun-Dried Tomato & Basil Frittata

This sun-dried tomato & basil frittata is so fresh and the perfect meal prep dish🍅🌿 It's made using fresh basil from the garden and tomatoes from the garden 🪴

I usually make frittatas with whatever vegetables I have on hand, but I love this recipe in particular in the summer months when basil and tomatoes are in season.

In case you were wondering- a frittata is a crustless quiche filled with protein-packed eggs, yummy vegetables, herbs, and a bit of cheese.

This whole recipe comes together in 30 minutes or less & then you’ve got breakfast covered for the whole work week!


Sun-Dried Tomato & Basil Frittata

Prep Time: 10 minutes Cook Time: 20-25 minutes


  • 10 eggs

  • 1 tsp avocado or olive oil

  • 1⁄2 onion, diced

  • 1⁄2 cup sundried tomatoes, sliced

  • 2-3 medium tomatoes, thinly sliced

  • 1/3 cup fresh basil, chopped

  • Dash of salt & pepper

  • Optional (but recommended) - 1/3 cup feta


  1. Preheat oven to 400 degrees F.

  2. Spray skillet or pie dish with oil, add layer on tomato slices, and then aside.

  3. Whisk eggs together in a small bowl and set aside.

  4. Heat oil in large pan over medium-high heat. Once hot, add in onion. Sauté for 5 minutes or until softened, adding in basil and sun-dried tomatoes last minute of cooking.

  5. Transfer veggies to skillet/pie dish. Spread out, then evenly pour whisked eggs on top. Add cheese if desired and then top with another layer of tomato slices.

  6. Transfer to oven and bake for 20-25 minutes, until eggs are set.

  7. Allow to cool for 5-10 minutes before serving & store covered in the fridge.


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