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 that comes together almost effortlessly.
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.
A frittata is simply a savory egg baked egg custard, much like a quiche without a crust.
And they are a life-saver when it comes to feeding a crowd quickly and inexpensively. They require minimal ingredients and can be made with endless combinations of flavors.
One of my favorite Egg Frittata recipes is this Spinach Frittata. Spinach and eggs are a classic combination, but this recipe has been kicked up a few notches with the addition of classic Mediterranean flavors.
Olives and feta cheese add a salty bite, the tomatoes add freshness, and the oregano and garlic finish off the baked eggs perfectly. It is a simple recipe that is not only great for breakfast, it makes a great option for dinner as well.
For any frittata, you need eggs and dairy of some sort to make the eggs bake up light and fluffy. I recommend half-and-half or whole milk, but you can certainly use low fat milk if desired. If you only have non-dairy milk, that is fine to use, just be sure it is unsweetened and unflavored.
The adds are what make this frittata so irresistible.
- Spinach: Obviously, a spinach frittata needs spinach. I find defrosted frozen spinach works best. You can certainly use fresh, chopped spinach, it just does not incorporate as easily into the frittata and tends to rise to the surface when baked.
- Olives: Use a mixture of Spanish and Kalamative olives for the best flavor. If you only have one variety that is fine as well. However, this is NOT the time to use canned black olives, their flavor is just not as good.
- Tomatoes: Use cherry or grape tomatoes 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.
- Herbs: I use dried herbs for simplicity and because the flavor of dried herbs is much more potent, flavoring the eggs perfectly.
How to Make a Spinach Frittata
Prepare the spinach by defrosting overnight in the refrigerator or in the microwave. Once defrosted, it is crucial to get rid of excess water in the spinach. The best way to do this is to place spinach in a clean kitchen towel or cheesecloth and wring out well over the sink.
Next mix together all the ingredients until well combined.
Pour the mixture into a greased quiche pan or pie dish.
Bake the frittata until lightly golden on the top and the eggs are set.
You can serve a frittata warm or at room temperature. Heck, I even have been known to eat leftovers cold straight from my refrigerator. I love to take leftovers and serve on a toasted English muffin for a quick breakfast sandwich as well.
More Frittata Recipes
I hope you give this Greek style frittata a try for a healthy brunch or a simple gluten free light dinner. And be sure to let me know in the comments how you enjoyed this–I love to hear from you.
- 6 eggs
- 1/4 cup milk or cream
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 cup diced tomatoes seeded
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped Spanish olives
- 1/4 cup crumbled feta
- 1/2 cup frozen spinach defrosted and drained of excess liquid
- Preheat oven to 400 degrees. Grease a 9 inch pie pan or quiche dish with butter or olive oil.
- Whisk up eggs, milk, salt, pepper, garlic powder, and oregano until well combined. Add in spinach, tomatoes, feta, olives, and mix well.
- Pour egg mixture into prepared dish and bake for 18-20 minutes or until eggs are set.
- 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 in half.
- Store 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.