This simple Spinach Frittata has been made super flavorful with the addition of olives, tomatoes, and feta. It is a light and healthy recipe filled with classic Mediterranean flavors and comes together almost effortlessly.
When it comes to easy recipes, frittatas reign supreme. They require minimal ingredients, come together in minutes, and are suitable for breakfast, brunch, lunch, or even a light dinner.
While frittatas can be flavored in endless ways, one of my favorite versions is this Mediterranean spin on Spinach Frittata. Spinach and eggs are a classic combination, but this recipe has been kicked up a few notches with the addition of salty feta, sweet tomatoes, smokey red peppers, and briny olives.
It is creamy, salty, savory, and not only delicious but this Spinach Frittata is packed with protein and nutrients.
Notes on Ingredients
- Eggs: This recipe calls for 6 eggs. However, if you would like to use only egg whites, use 12 egg whites.
- Milk: For a creamy, fluffy frittata, I recommend using half-and-half, cream, or whole milk, but you can certainly use low-fat milk or unsweetened, unflavored non-dairy milk.
- Spinach: It is best to use defrosted, frozen chopped spinach for this frittata, as fresh spinach will give off excess liquid as it bakes.
- Olives: Use a mixture of Spanish and Kalamative olives, or all of one variety. For the best flavor, do not substitute black olives for the Kalamative or Spanish olives.
- Roasted Red Peppers: Jarred roasted red peppers add texture and a nice smoky flavor to the frittata.
- Tomatoes: Use cherry, grape, or whole vine-ripened tomatoes. For vine-ripened tomatoes, be sure to remove seeds to keep the frittata from being watery.
- Feta: Crumbled feta cheese pairs beautifully with the Mediterranean flavors in this frittata. If you don't care for feta, use shredded Swiss cheese or freshly grated parmesan.
How to Make a Spinach Frittata
- Place the defrosted spinach in a clean kitchen towel or cheesecloth and wring out all the excess water from the spinach. This is crucial to the texture and consitency of the frittata.
- In a large bowl, gently whisk the eggs with the milk, garlic powder, oregano, salt, and pepper just to break the yolks and evenly incorporate the ingredients. Don't overbeat the eggs, as this can cause the frittata to be dense or tough.
- Add the spinach, diced tomatoes, diced roasted red peppers, sliced olives, and feta to the egg mixture and gently fold the ingredients together until everything is well combined.
- Pour the mixture into a lightly greased dish.
- Bake the frittata until lightly golden on the top and the eggs are set fully around the edges and the center is a bit wobbly. It will continue to set up as the frittata cools.
Frittatas can be served warm or at room temperature, making it a great option to entertain with or to prepare in advance.
I love serving this Spinach Frittata for Easter Brunch alongside Sour Cream Coffee Cake and Maple Candied Bacon. However, this vegetarian frittata also makes a light entree perfect for dinner, especially when paired with a While this Greek-style spinach frittata makes a delicious breakfast or brunch when served with Oven Baked Bacon, it is also a perfect dish to serve as a lunch or light dinner with a Spinach Bacon Salad.
Another great idea for serving is to serve a slice of the frittata on a toasted English muffin or homemade biscuit for a delicious breakfast sandwich. Leftovers can be stored in an airtight container for up to 4 days in the refrigerator. Reheat in the microwave as desired. serve on a toasted English muffin for a quick breakfast sandwich as well.
More Frittata Recipes
If you tried this Spinach Frittata a try, I would love for you to leave a comment and review below.
- 6 eggs
- ¼ cup cream or whole milk
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ¼ teaspoon salt
- ½ cup diced tomatoes seeded
- ¼ cup chopped kalamata olives
- ¼ cup chopped Spanish olives
- ¼ cup crumbled feta
- ¼ cup jarred roasted red peppers chopped and patted dry
- ½ cup frozen spinach defrosted and drained of excess liquid
- Preheat the oven to 400 degrees F. Grease a 9 inch pie pan or quiche dish with butter, olive oil, or cooking spray.
- Place the defrosted spinach in a clean kitchen towel or cheesecloth and wring out all the excess water from the spinach.
- In a large mixing bowl, gently whisk the eggs with the cream, salt, pepper, garlic powder, and oregano until the yolks are broken and everything is just combined. Don't overwork mix the eggs, or your frittata may become tough.
- To the egg mixture, add the drained spinach, tomatoes, peppers, feta, and olives. Fold the mixture together until just combined.
- Pour the egg mixture into the prepared pan and bake for 18-20 minutes or until eggs are set fully around the edges and the center is a bit wobbly.
- Allow the frittata to cool slightly and then serve warm or at room temperature.
This post has been updated in March 2022 with new pictures and tips but was originally posted in March 2016.