Mediterranean Frittata

Mediterranean Frittata is my top choice when I want to serve something colorful and loaded with goodness for brunch or a light dinner. This recipe brings together the sunny flavors of olives, feta, and tomatoes with tender spinach and golden eggs. Every bite reminds me of leisurely Sunday mornings enjoyed with friends.

I remember the first time I served this frittata at a family picnic. It disappeared from the table so fast I knew I had a winner.

Ingredients

• Free range eggs: fresh eggs give a golden color and fluffy texture
• Baby or English spinach: look for crisp leaves with no wilting
• Cherry tomatoes: sweet and juicy choose firm and ripe ones
• Small red onion: adds a subtle bite and a lovely color contrast
• Kalamata olives: briny and bold make sure to pick pitted olives
• Feta cheese: creamy and tangy always choose blocks in brine for best flavor
• Extra virgin olive oil: use a high quality oil for richer taste
• Dried oregano: earthy and fragrant check for fresh aroma before using
• Olive oil spray: ensures nothing sticks and gives a little sheen

Step-by-Step Instructions

Preheat and Prepare the Dish:

Coat your baking dish thoroughly with olive oil spray reach the corners and edges to prevent sticking

Prep the Vegetables:

Slice the cherry tomatoes in half dice the red onion chop spinach roughly and halve the olives these shapes give you even bursts of flavor in each bite

Whisk the Eggs and Combine:

Crack all the eggs into a large bowl and whisk them very well so they become airy and fully blended dump in the olives and crumble most of the feta in now

Sauté the Aromatics:

In a skillet add a splash of extra virgin olive oil and heat over medium dice the red onion and sauté slowly until it goes translucent this slowly sweetens it without burning

Add Tomatoes and Oregano:

Toss your halved cherry tomatoes into the hot pan with onions then sprinkle with dried oregano let everything sizzle so the tomatoes start popping and start releasing their juice

Wilt the Spinach:

Stir in the spinach with the onions and tomatoes and cook only until it wilts down this literally takes a minute you want it bright green and just softened

Combine Warm Veggies with Eggs:

Pour your sautéed vegetables into the egg and feta bowl stir quickly so the eggs do not set from the heat blend until just combined for best texture

Bake the Frittata:

Gently pour your mixture into your greased oven dish and use a spoon to smooth the top scatter the last bit of feta on top and slide into a hot oven bake for twenty two to twenty five minutes until golden on top and set in the middle test with a toothpick and if it comes out clean it is done

Rest and Serve:

Let the frittata cool in the dish for at least ten minutes so it fully sets up cut into generous slices and enjoy warm or at room temperature perfect for brunch or meal prep

One of my favorite parts of this recipe is crumbling fresh feta right before baking the contrast of salty cheese and sweet tomatoes is just magic. My kids get excited every time they spot kalamata olives on the cutting board because they know this dish is coming.

Storage Tips

Let any leftovers cool fully then store slices in an airtight container for up to three days in the fridge. This frittata tastes great cold or gently reheated in the microwave. For longer keeping you can wrap portions well and freeze them for up to two months thaw overnight in the fridge.

Ingredient Substitutions

No feta on hand try crumbled goat cheese or a mild cheese like mozzarella for a different twist. If you are short on spinach swap in baby kale or chard. Cherry tomatoes can be replaced with sun dried tomatoes for a deeper flavor. For a different briny burst try capers in place of olives.

Serving Suggestions

This Mediterranean frittata works beautifully as the centerpiece for a brunch buffet just add a simple green salad and crusty bread on the side. For dinner serve with roasted potatoes and extra veggies. Slices also pack well for lunchboxes or picnic baskets.

Cultural and Historical Context

Frittata is an Italian staple making use of whatever eggs and vegetables are available and transforming them into a hearty meal. The Mediterranean spin on this dish celebrates bold flavors with olives and feta—two ingredients with a long history in Greek and coastal Mediterranean kitchens. It is a true celebration of sunfilled ingredients and communal eating.

You will love how simple this frittata is to prepare and the vibrant flavors it brings to the table. Even on the busiest day you get a meal that feels like a treat.

Recipe Q&A

→ Can I make this frittata ahead of time?

Yes, you can prepare this Mediterranean frittata up to 2 days in advance. After baking, allow it to cool completely, then cover tightly and refrigerate. Reheat individual slices in the microwave for 30-45 seconds or warm the entire frittata in a 350°F oven for about 10 minutes.

→ What can I serve with Mediterranean frittata?

This frittata pairs wonderfully with a simple green salad, crusty bread, roasted potatoes, or Greek yogurt. For a more substantial meal, serve with a side of grilled vegetables or Mediterranean-style grain salad.

→ Can I substitute the vegetables in this frittata?

Absolutely! This frittata is very versatile. Try using roasted red peppers, artichoke hearts, zucchini, or eggplant as alternatives. Just make sure to cook vegetables with high water content before adding them to avoid a soggy frittata.

→ Is this frittata suitable for vegetarians?

Yes, this Mediterranean frittata is perfect for vegetarians as it contains eggs and cheese but no meat. For a dairy-free version, you can omit the feta cheese or substitute it with a plant-based alternative.

→ How do I know when my frittata is fully cooked?

A perfectly cooked frittata should be set in the middle with no runny eggs. Insert a toothpick into the center - it should come out clean. The top should be lightly golden, and the edges will slightly pull away from the sides of the dish.

→ Can I freeze leftover frittata?

Yes, frittata freezes well. Cut it into individual portions, wrap each piece in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until warmed through.