Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese

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If you read my last post about healthy breakfast ideas, you know I am a huge fan of breakfast foods. Unfortunately, I work during the weeks and don’t have a ton of time to make glamorous morning meals. I love my bowl of oatmeal, but when I have extra time I try to spice things up a bit.

A couple of weekends ago I had the pleasure of cooking brunch with one of my favorite blogging friends, Katie, from Good Life Eats. We met last summer and hung out at Blogher Food-I just love Katie! When she emailed and said she was coming to Utah for a visit, I was super excited. This time we made sure we had time to cook together.


We made brunch that was fit for a king: homemade granola with yogurt and fruit, a baked frittata with artichokes, sun dried tomatoes, and feta cheese,  and pear almond scones with a honey almond glaze. Everything was fabulous. We had so much fun in the kitchen-we are a great team. I just wish we lived closer so we could do it more often:(

I am sharing the frittata with artichokes, sun dried tomatoes, and feta cheese recipe today.  I am usually not an egg person, but this dish is stellar. I loved the Medterranean flavors. I am a huge artichoke fan, so I used a very generous amount:) This dish is great for feeding a crowd too, everyone loved it.

Head on over to Katie’s blog for the pear almond scone recipe-they are amazing-you don’t want to miss this recipe!

Thanks again Katie-I can’t wait until we can meet up again. Hopefully sooner than later:)


Baked Frittata with Artichokes, Sun Dried Tomatoes, and Feta Cheese

Prep Time
15 minutes
Total Time
1 hour


  • 18 eggs
  • 1 T olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 small jar of sun dried tomatoes drained and chopped
  • 3 15 oz. jars of artichoke hearts in water drained and chopped
  • 1/2 cup Italian parsley chopped
  • Salt and pepper to taste
  • 1 1/2 cups crumbled feta cheese


  1. 1. In a large bowl, whisk the 18 eggs together.
  2. 2. In a medium pan, saute the onion in the olive oil until tender. Add the garlic. Cook for 2-3 minutes.
  3. 3. Add the onions and garlic to the eggs. Stir in the sun dried tomatoes and artichokes. Add the parsley and salt and pepper. Stir in the feta cheese.
  4. 4. Pour the egg mixture into a 9 by 13 glass Pyrex dish that has been coated with cooking spray. If you want, you can add extra cheese to the top of the egg mixture once it is in the pan.
  5. 5. Bake in the oven at 350 degrees for 40-45 minutes.
  6. 6. Let the egg casserole cool in the pan for about 10 minutes before cutting. Cut into squares and serve.

If you like this recipe, you might also enjoy:

Egg Vegetable Casserole from Two Peas and Their Pod
Sausage and Cheese Frittata from Two Peas and Their Pod
Lemon Glazed Berry Scones from Two Peas and Their Pod

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Delicious-looking frittata. The combination of artichokes, sun-dried tomatoes & feta is a fabulous one! Your photos are beautiful.

  2. All around wonderful. I’ve never seen a higher frittata. And the pear scones make me want to bake right now. That plate for the fruit is gorgeous too. Isn’t nice to get together with another blogger?

  3. I am in the same boat and my breakfasts are usually me sprinting out of the house in the morning in zombie mode with my only concern being did I grab coffee.

    I really need to get better at not being that way and on the list of things to do this quarter.

    Beautiful idea and lately it seems all my sun dried tomatoes and artichokes are getting tossed with chicken thighs. Must change that…..

  4. Frittata isn’t just a great breakfast. It’s a perfect lazy night dinner. The possibilities are endless.

    I love blogger meetups! You’re lucky to have had this experience.

    Now to go check out that scone recipe!

  5. I am not a breakfast eater (shame on me!), but I do eat a healthy lunch and dinner (as you know).
    I make frittatas for dinner! Leek and artichoke is our favorite.
    I will try this combo with the feta cheese. I like it!

  6. Haha, I just had a blogger meet-up this weekend, too. I love them, and I can’t wait to have more.
    I love the looks of that frittata…I DO have a slight obsession for eggs! I would have a poached egg on top to make that yolk a “sauce” for the frittata…haha, I really am egg-sessed!

  7. I’m home all day, but still don’t usually take the time to make a big breakfast. But I do love eggs for dinner, and I’d be happy having this any night of the week!

  8. Hello!
    I made this for a brunch on a Sunday a few weeks ago and it was very well received! Everyone loved it. Too bad, no leftovers. LOL VERY GOOD

  9. I love Artichokes and Feta cheese what a great combination of healthy ingredients. I will definitely put this on list of healthy meals to make this week. I think this could be great for lunch too. I have changed my lifestyle and incorporated healthy habits and it feels great.

  10. I made this today and it was a bit hit! I used half egg whites and daiya non dairy cheese because I have a dairy allergy. I also added red bell pepper which I sautéed with the onion. Such a great recipe! Thank you!!

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