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 come 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.
Spinach Frittata
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.
Key Ingredients
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
- Oven Baked Potato Frittata: Made with pan-fried potatoes and bacon.
- Asparagus Frittata: Perfect for spring, las this frittata highlights fresh spring produce.
- Instant Pot Frittata: Make a perfectly fluffy, creamy frittata, using any filling option, right in your instant pot.
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.
Spinach Frittata
Ingredients
- 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
Instructions
- 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.
Equipment Needed
Notes
- 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.
Can this be cooked in an instapot?
Hi Phyllis! I am working on an Instant Pot Fritta recipe that is similar. Here is how I would suggest preparing this in an instant pot, spray a 7×3 an oven-safe pan well with cooking spray or
grease well with butter. Prepare the frittata as directed. Pour egg mixture into prepared baking dish. Cover with foil. Pour in 2 cups of cold water to the inner pot and place the cooking rack inside inner pot of the Instant Pot. Carefully place the baking dish on the cooking rack. Close Instant Pot and be sure vent knob is closed. Cook on HIGH pressure for 6 minutes. Once cook time has elapsed, let pressure release naturally for 10 minutes.
Kristen, just found out my cholesterol is high so I’m supposed to use egg whites! Do you know how much of the egg whites I would use to replace 6 eggs? Trying to find low carb, low fat is interesting! I’m loving your meal planner and IP recipes! You have made me brave enough to use the IP with great results because of all your added tips! Thank you so much and Happy Birthday!
Oh Lindy! I am sorry for your diagnosis, but you’ve got this! I am happy to help with recipes any time. For this Frittata, I would use 12 egg whites. Typically 2 egg whites are needed for every 1 egg. And thanks for the birthday wishes!