Spinach and Feta Frittata

One beautiful summer morning, I stumbled upon this amazing Mediterranean Spinach and Feta Frittata recipe at a quaint little café during my travels in Greece. I immediately fell in love with its vibrant flavors and wholesome ingredients, making it a must-try recipe for my readers.

People adore this frittata because it’s packed with fresh, healthy ingredients like spinach, red bell pepper, and Kalamata olives, which come together in a beautifully colorful and flavorful dish. The feta cheese adds a tangy, salty kick that elevates this breakfast classic to a whole new level.

My first attempt at recreating this recipe at home resulted in a slightly overcooked frittata. To fix it, I simply reduced the cooking time and kept a close eye on it. Now, it turns out perfectly golden and delicious every time.

The purpose of this Mediterranean Spinach and Feta Frittata is to bring a taste of the Mediterranean to your breakfast table, providing a delicious and nutritious start to your day.

Spinach and Feta Frittata

Course: BreakfastCuisine: Mediterranean

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

220

kcal

Enjoy a taste of the Mediterranean with this healthy, colorful, and flavorful spinach and feta frittata for breakfast or brunch.

Ingredients

• Cooking spray

• 2 tablespoons extra-virgin olive oil

• ¾ cup diced onion ¼ teaspoon salt, divided

• 1 medium red bell pepper, diced

• 1 tablespoon finely chopped fresh oregano

• 8 large eggs

• ¾ cup crumbled feta cheese

• ½ cup low-fat milk

• ½ teaspoon ground pepper

• 2 cups chopped fresh spinach

• ¼ cup sliced Kalamata olives

Directions

• Preheat oven to 350°F (175°C) and coat a 9-inch pie dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion, a pinch of salt, and red bell pepper, and cook until softened, about 5 minutes.
• Stir in fresh oregano and cook for an additional minute.
• In a large bowl, whisk together eggs, feta cheese, milk, remaining salt, and ground pepper.
• Fold in cooked onion mixture, spinach, and Kalamata olives.
• Pour the egg mixture into the prepared pie dish and smooth the top with a spatula.
• Bake for 20-25 minutes, or until the frittata is set and the top is lightly golden. Let cool for a few minutes before slicing and serving.

Notes

• You can substitute fresh oregano with 1 teaspoon dried oregano if needed.
• Feel free to add other Mediterranean ingredients like sun-dried tomatoes or artichoke hearts for extra flavor.

This Mediterranean Spinach and Feta Frittata is the perfect dish for a leisurely weekend brunch or a quick weekday breakfast. It pairs beautifully with a fresh green salad, some crusty whole-grain bread, or a side of fresh fruit.

You can even make it ahead of time and reheat individual slices for a quick, healthy breakfast on-the-go. Enjoy the bright flavors and healthy ingredients of the Mediterranean in every bite of this delightful frittata.