• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • Recipe Index
    • Breakfast Recipes
    • Main Courses
      • 30-Minute Meals
      • Easy Pork Recipes
      • Beef Recipes
      • Soup, Stew, and Chili Recipes
      • Sandwiches, Burgers, and Wraps
      • Vegetarian Recipes
    • Slow Cooker Recipes
    • Instant Pot
    • Appetizers
    • Beverage Recipes
    • Breads and Muffins
    • Allergy Friendly Recipes
      • Dairy Free
      • Gluten Free
      • Paleo
      • Vegan
      • Low Carb
    • Pasta
    • Snacks
    • Side Dishes
    • Desserts
  • Instant Pot
    • Start Here: Instant Pot 101
    • All Instant Pot Recipes
    • Healthy Instant Pot Recipes
    • Sign Up for Instant Pot Tips and Recipes
  • About Me
    • Contact
    • Work With Me
    • Cystic Fibrosis
  • Free Instant Pot Secrets
  • Free Meal Plans
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Instant Pot
  • About Me
  • Subscribe to Newsletters
  • Free Instant Pot Secrets
  • Free Meal Plans
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Real Food » Breakfast Recipes » Mediterranean Spinach Frittata

    Mediterranean Spinach Frittata

    By Kristen Chidsey | 57 Comments | Published March 23, 2020 | Updated March 22, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Pin
    Share
    Jump to Recipe Print Recipe
    This simple spinach frittata is super flavorful thanks to the addition of olives, tomatoes, feta and spices. It is a light and healthy recipe that is filled with Classic Mediterranean flavors and makes a perfect option for a family breakfast, brunch, or light dinner.

    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. 

    Spinach Frittata in white quiche dish next to fresh tomatoes.

    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

    Ingredients labeled on counter for Spinach Frittata.
    • 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.
    Defrosted frozen spinach in a clean kitchen towel.
    • 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.
    Spinach Frittata mixture in mixing bowl.
    • Pour the mixture into a lightly greased dish.
    Spinach Frittata mixture in baking 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.
    Baked Greek Frittata in white baking dish.

    Serving Suggestions

    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

    • Oven-Baked Potato Frittata
    • Asparagus Frittata
    • Instant Pot Frittata

    If you tried this Spinach Frittata a try, I would love for you to leave a comment and review below. 

    Greek Frittata Baked in white pie dish

    Spinach Frittata

    This Spinach Frittata has been dressed up with feta, olives, and tomatoes for an easy and healthy Mediterranean twist on an egg frittata.
    4.96 from 21 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Mediterranean
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 107kcal
    Author: Kristen Chidsey

    Ingredients

    • 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
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • 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.

    Equipment Needed

    • 9-inch pie pan

    Notes

    Tomatoes: Use Roma, vine-ripened, grape, or cherry tomatoes for this frittata. Just be sure if using Roma or vine-ripened tomatoes, you finely dice and seed the tomatoes. For cherry or grape tomatoes, simply cut them in half. 
    Storage: Store the leftover frittata in a sealed container for up to 3 days. To reheat, cover a slice of the frittata with a dampened paper towel and microwave at 50% power for 45 seconds until just slightly warm. 

    Nutrition

    Calories: 107kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 169mg | Sodium: 705mg | Potassium: 130mg | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 1.9mg | Calcium: 98mg | Iron: 1.1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post has been updated in March 2022 with new pictures and tips but was originally posted in March 2016. 

    Pin
    Share
    « Easy Pasta Primavera
    No-Knead Whole Wheat Dutch Oven Bread »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Doris Layhe

      March 31, 2022 at 6:07 am

      5 stars
      We love this so much! All of my family loved it and my picky son even asked for me to make it again!

      Reply
      • Kristen Chidsey

        March 31, 2022 at 7:08 am

        When the picky kids approve, you know you have a keeper! Thanks for sharing Doris!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet A Mind "Full" Mom

    welcomeHi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    jar of plain yogurt next to instant pot

    Instant Pot Yogurt

    Perfect Hard Boiled Eggs Sliced Open on cutting board

    Instant Pot Hard Boiled Eggs

    Shredded Pot Roast with carrots and Potatoes in white bowl next to Instant Pot.

    Instant Pot Pot Roast

    Whole Chicken on cutting board

    Instant Pot Rotisserie Chicken

    Bowl of Cold Start Yogurt

    Instant Pot Cold Start Yogurt

    Inner pot of instant pot filled dried beans

    Instant Pot Beans

    4 chicken breasts cooked inside instant pot.

    Instant Pot Chicken Breast (Fresh or Frozen)

    How to use the instant pot as a slow cooker

    How to Use Your Instant Pot as a Slow Cooker

    Reader Favorites

    Bowl of Baked Meatballs.

    The Best Baked Meatballs

    slice of egg cheese overnight breakfast casserole with sausage

    Hashbrown Breakfast Casserole

    Creamy and Cheesy Chicken and Rice in yellow casserole dish

    Creamy and Cheesy Chicken and Rice

    Baked Potato on White Plate

    Instant Pot Baked Potatoes

    Chili seasonings labled on wooden board

    DIY Chili Seasoning

    Plate of chicken and bok choy stir fry topped with cilantro.

    Stir-Fried Chicken and Bok Choy

    Platter of Instant Pot Wings next to ranch dressing

    Instant Pot Chicken Wings

    Bowl of slow cooker oatmeal topped with maple syrup and nuts

    Slow Cooker Maple Brown Sugar Oatmeal

    Taco Meat in skillet with wooden spoon

    The Best Taco Meat Recipe

    Homemade Chicken Tenders on platter.

    Homemade Chicken Tenders

    FEATURED ON

    featured

    Footer

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM