Mediterranean Frittata
Elevate your brunch game with this vibrant Mediterranean Frittata, a one-pan dish brimming with bold, healthy flavors. Packed with veggies like cherry tomatoes, spinach, and red onion, and accented with tangy kalamata olives and creamy crumbled feta, this frittata captures the essence of Mediterranean cuisine in every bite. The silky egg base, whisked with a splash of milk and seasoned with oregano, bakes to golden perfection in the oven, creating a light yet satisfying meal. Ideal for breakfast, lunch, or even dinner, this recipe is as versatile as it is delicious. With a quick prep time of just 15 minutes and a stunning presentation, this frittata is perfect for weekend gatherings or meal prep for the week ahead. Serve warm with a side of crusty bread or a crisp green salad for a complete Mediterranean-inspired feast!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 8 large eggs
- 1/4 cup whole milk
- 2 tablespoons olive oil
- 1 red onion, diced
- 1/2 cup cherry tomatoes, halved
- 2 cups spinach, fresh and chopped
- 1/4 cup kalamata olives, pitted and sliced
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and dried oregano until fully combined. Set aside.
Heat the olive oil in an oven-safe 10-inch skillet over medium heat.
Add the diced red onion to the skillet and sauté for 3-4 minutes, or until softened.
Stir in the cherry tomatoes and cook for another 2 minutes.
Add the chopped spinach and cook until just wilted, about 1-2 minutes.
Evenly spread the sautéed vegetables across the skillet and sprinkle the sliced kalamata olives on top.
Pour the egg mixture evenly over the vegetables in the skillet.
Sprinkle the crumbled feta cheese over the top.
Cook on the stovetop over medium heat for 4-5 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and the top is just slightly golden.
Remove from the oven and let cool for 5 minutes before garnishing with chopped fresh parsley.
Slice into wedges and serve warm or at room temperature.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 173 mg | 13% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
