Mediterranean Frittata
This Mediterranean Frittata is a delicious and healthy meal packed with fresh spinach, sun-dried tomatoes, Kalamata olives, and feta cheese. It's perfect for breakfast, brunch, or a light dinner.
Equipment
- Oven
- Medium bowl
- Whisk
- 10-inch oven-safe, non-stick skillet
Ingredients
Main Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 cup fresh spinach chopped
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup Kalamata olives pitted and halved
- 1/4 cup feta cheese crumbled (omit for dairy-free)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- fresh parsley or cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Cooking
- Heat olive oil in a 10-inch oven-safe, non-stick skillet over medium heat.
- Add chopped spinach to the skillet and sauté for 1-2 minutes until wilted.
- Stir in sun-dried tomatoes and Kalamata olives, spreading the mixture evenly.
- Pour the egg mixture over the vegetables in the skillet.
- Sprinkle crumbled feta cheese evenly over the egg mixture.
- Cook on the stovetop for 3-5 minutes, until the edges begin to set.
- Carefully transfer the skillet to the preheated oven.
- Bake for 12-15 minutes, until set in the center and lightly golden brown.
- Remove from oven and cool for a few minutes before slicing.
Serving
- Garnish with fresh parsley or cilantro if desired, and serve warm.
Notes
For a dairy-free option, omit the feta cheese or use a dairy-free alternative. This frittata can be stored in the refrigerator for up to 3 days and reheated. Adjust salt and pepper to your taste, especially if using salted feta or olives.