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Made with leafy spinach, juicy tomatoes, briny olives, and creamy feta, this Mediterranean Frittata is a crustless egg bake that is light, fluffy, and packed with flavor.
From Asparagus Frittata to Potato Frittata to Instant Pot Frittata, frittatas can be flavored in endless ways. But one of my all-time personal favorite variations is this Spinach Frittata with a Mediterranean spin.
When it comes to easy brunch recipes, frittatas reign supreme. They require minimal ingredients, come together in minutes, and are suitable for breakfast, brunch, lunch, or even a light dinner.
Not to mention, unlike quiche, there is no pie crust to mess with, making this spinach frittata that much easier to make (and suitable to gluten-free, low-carb diets!)
Now let's break down this flavor-packed frittata that is kissed with classic Mediterranean flavors.
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Eggs: Use 6 large eggs or 12 large 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 even unsweetened, unflavored non-dairy milk.
- Spinach: It is best to use defrosted, frozen chopped spinach for this frittata, or sauteed spinach.
- Olives: Use a mixture of Spanish and Kalamata olives, or all of one variety.
- 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
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Place the defrosted spinach (or sauteed fresh 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 consistency 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.
Serving Suggestions
Frittatas can be served warm or at room temperature and are suitable for brunch, breakfast, or as a light entree.
- For a Holiday Brunch: Serve this frittata alongside Sour Cream Coffee Cake, an easy fruit salad, and Maple Candied Bacon for Easter Brunch or Christmas breakfast.
- As a Light Dinner: Serve with a Greek Salad or a Spinach Bacon Salad for a light entree perfect for lunch or dinner.
- As a Breakfast Sandwich: Another great idea for serving this spinach frittata, is to serve a slice on a toasted English muffin (like an egg McMuffin) or homemade biscuit for a delicious breakfast sandwich.
Storage Instructions
- At Room Temperature: This Mediterranean Frittata can be left at room temperature for up to two hours--perfect for entertaining.
- Store: Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheat: Reheat individual slices of frittata in the microwave on 50% power until warmed through. This will help to keep the eggs light and fluffy, rather than dry them out.
More Easy Brunch Recipes
- Green Chile Egg Casserole
- Baked Ham and Egg Cups
- Hashbrown Breakfast Casserole
- Oven Poached Eggs
- Easy Cheese Danish
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Mediterranean Frittata with Spinach
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
Instructions
- Preheat the oven to 400℉ (200℃). 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post has been updated in March 2022 with new pictures and tips but was originally posted in March 2016.
Really, really good and easy! Make this, you won’t be sorry. Everyone loved it.
Love hearing this! Thank you so much for sharing 🙂
This is a good base recipe but 6 eggs made for a skinny frittata. Next time I will use at least 8 eggs.
My husband is from that era where men don’t eat quiche but he loves everything in this so I tried it. I explained what Frittata is and the first words out of his mouth were “wow, this is fantastic!”. He said it at least two more times while we were eating.
I typically make a recipe as written the first time but I did do one substitution and added quartered artichoke hearts in water that I chopped. We don’t like Kalamata olives and always have Castelvetrano in our pantry so I substituted them for all the olives. I also sautéed fresh spinach that I squeezed out.
This is now on our regular rotation. I served with a simple salad of spinach and arugula. Excellent.
What a huge compliment from your husband! Thank you for sharing your review and your substitutions.
Can this be frozen?
I have made similar recipes and used muffin tin rather than a pie plate. I usually freeze these. They make wonderful quick meal!
Absolutely! Allow to cool and then wrap individual servings in plastic wrap and then in place in a freezer bag. Defrost overnight in the fridge or unwrap and place on a plate frozen and microwave at 50% until warm. Enjoy!
We love this so much! All of my family loved it and my picky son even asked for me to make it again!
When the picky kids approve, you know you have a keeper! Thanks for sharing Doris!
I just love frittatas. This recipe has great flavor, and it's easy to prepare. I've made it for breakfast and dinner--a family favorite! Thanks!
Oh yum!! I'm not the biggest fan of olives, what would you suggest I replace them with that would still keep with the mediterranean flare in this dish?