Mediterranean Spinach Frittata (2024)

This simple Mediterranean Frittata is a light and healthy frittata recipe that is filled with fresh spinach, olives, tomatoes, and feta.

When it comes to easy recipes, frittatas reign supreme. They require minimal ingredients, come together in minutes, and are suitable for breakfast, brunch, lunch, or even a light dinner.

So it should be no surprise that I love frittatas of all flavors. 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 recipes is this Mediterranean spin on Spinach Frittata.

Spinach and eggs are a classic combination, but this recipe has been kicked up a few notches with the addition of salty feta, sweet tomatoes, smokey red peppers, and briny olives. It is creamy, salty, savory, and not only delicious but packed with protein and nutrients.

Notes on Ingredients

• Eggs: This recipe calls for 6 eggs. However, if you would like to use only egg whites, use 12 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 unsweetened, unflavored non-dairy milk.
• Spinach: It is best to use defrosted, frozen chopped spinach for this frittata, as fresh spinach will give off excess liquid as it bakes.
• Olives: Use a mixture of Spanish and Kalamative olives, or all of one variety. For the best flavor, do not substitute black olives for the Kalamative or Spanish olives.
• 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

• Place the defrosted 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 morning.
• 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 or homemade biscuit for a delicious breakfast sandwich.

Storage Instructions

Frittatas can be left at room temperature for up to two hours. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

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 with Eggs

• Green Chile Egg Casserole
• Baked Ham and Egg Cups
• Hashbrown Breakfast Casserole
• Oven Poached Eggs

If you tried this Mediterranean Frittata, I would love for you to leave a comment and review below.

This post has been updated in March 2022 with new pictures and tips but was originally posted in March 2016.