Sun Dried Tomato Frittata with Feta and Basil (Anytime, Any Meal)

If you’ve never made a sun dried tomato frittata before, get ready because this might just become your new go-to meal. It’s quick, flavourful, and works for breakfast, lunch, or dinner. And unlike most things that sound fancy, it’s surprisingly easy to throw together on a random Tuesday with ingredients you likely have on hand. And in 2025? Gurl, you just know this is staying inside the recession budget.

And get one thing straight, a frittata is not just a fancy omelette. It’s a lifesaver. It’s the answer to “what’s for dinner?” when the fridge is mostly random leftovers, and it’s your best bet when you need something hearty but can’t bring yourself to dirty more than one pan.

This sun dried tomato frittata with feta and basil checks every box. It’s quick, high-protein, low-effort, and full of flavour. You can serve it for brunch with a side salad, make it for a no-fuss weeknight dinner, or slice it up for next-day lunches. Honestly, it’s one of the most flexible egg dishes you can make.

Eggs are kind of the unsung hero of my kitchen. They’re budget-friendly, fast-cooking, and packed with protein — and when you add bold ingredients like tangy feta and rich sun-dried tomatoes, they become something truly crave-worthy. The basil adds a pop of freshness that makes the whole thing feel a bit more elevated, even though you barely broke a sweat making it.

One of the best parts of this frittata recipe is that it’s totally customizable. Want to add spinach or chopped bell peppers? Go for it. Have some leftover potatoes? Toss them in. Need a dairy-free version? Skip the feta and try a plant-based alternative or just leave the cheese out altogether. It’ll still be delicious.

This is the kind of recipe that lets you be a little lazy — and still feel like a rock star in the kitchen. It’s also perfect for anyone dipping their toe into meal prepping or trying to eat more homemade meals without getting overwhelmed. Pair it with toast, a simple arugula salad, or just eat it straight from the pan. No judgement here.

So the next time you’re staring into the fridge and wondering what to do with a half-empty jar of sun-dried tomatoes and a crumbling block of feta, remember this frittata. It’s quick, reliable, and way more satisfying than takeout. Let’s call it what it is: your new go-to anytime meal.