Mediterranean Frittata: Classic Mediterranean flavors like feta, kalamata olives, tomatoes, and oregano, are baked into an egg custard for a healthy, flavorful dish that is perfect for a family breakfast, brunch, or light dinner.
You all know how much I am passionate about family meals.
To me, there is nothing more satisfying than sitting down with the ones I love and showing them a bit of my love through food. And boy do I believe sitting down on a regular basis for a meal sans TV, phones, or any electronics and having good old-fashioned conversations, is key to keeping a family close.
The reality is that many families are just over-scheduled and no longer eat any meal together. Regardless of your schedule, why not set aside one meal a week and devote it to your family? That is manageable. Join me, and thousands of others, that are claiming Sunday Supper as time to enjoy a family meal together.
And to kick off my FIRST Sunday Supper post, I am sharing one of my favorite egg recipes–because this week’s Sunday Supper theme is Eggtastic Recipes.
And this easy Mediterranean Frittata is loved by all. Paired with homemade paleo breakfast sausage from Texanerin Baking , it is the perfect meal for a light dinner, brunch, or Sunday morning breakfast.
I have made this frittata for years, because I love the salty olives and sharp feta paired with eggs.
But I never had a “recipe.” Just a bit of this and that and done. After serving it the teachers at my childrens’ school, I have been asked several times for this recipe. So it was high time I created a Greek Frittata recipe to share.
Good news for you is that this easy frittata recipe is simple and adaptable, making family mealtime more manageable–just like all my easy, healthy breakfast recipes.
Tips on Tomato and Olive Crustless Quiche
- Use almond milk in place of milk and omit feta for a dairy-free and Paleo frittata.
- This easy crustless feta and tomato quiche is perfect to serve at a brunch when entertaining low-carb or paleo guests.
- Use any olives you like in this quiche–I prefer the combination of green and Kalamative, but any olives will work.
- I also love to add 1 cup fresh chopped spinach to this frittata as well. You can even use defrosted chopped spinach and add that to this quiche.
- If you use vine-ripened tomatoes, be sure to seed your tomatoes before mixing into the egg custard. I love to use baby grape tomatoes, sliced in half–no need to seed the small grape tomatoes.
Recipe for Olive, Feta, and Tomato Frittata
- 6 eggs
- 1/2 cup milk or cream
- 1/2 cup diced tomatoes
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped Spanish olives
- 1/4 cup crumbled feta
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- Preheat oven to 400 degrees. Grease a 8 inch pie pan or quiche dish.
- Whisk up eggs and milk until well blended. Add in remaining ingredients and mix well.
- Bake for 15-20 minutes or until eggs are set.