Easy Mediterranean Frittata with Feta and Olives Recipe for Perfect Brunch

Introduction

Let me tell you, the moment the aroma of sizzling onions, fresh herbs, and tangy feta cheese fills the kitchen, you know something special is happening. The Easy Mediterranean Frittata with Feta and Olives is one of those dishes that hits your senses just right — the kind of meal that makes your mouth water before the first bite. The first time I whipped up this frittata, I was instantly hooked. It was one of those peaceful mornings where the sun was just streaming in, and I paused mid-bite, took a deep breath, and smiled. You know, the kind of moment where you realize you’ve stumbled upon a recipe that feels both comforting and exciting all at once.

Years ago, when I was knee-high to a grasshopper, my grandma used to make something similar with eggs and fresh herbs from her garden. This version with feta and olives brings back that nostalgic comfort, but with a bright, Mediterranean twist that feels just right for today’s busy brunch tables. Honestly, my family couldn’t stop sneaking pieces off the pan while it cooled (and I can’t really blame them). It’s dangerously easy to make, yet packed with bold flavors that brighten up any brunch spread, potluck, or lazy weekend breakfast. You’re going to want to bookmark this one — trust me, it’s become a staple for family gatherings and a sweet, savory treat that feels like a warm hug.

Why You’ll Love This Recipe

Having tested this Easy Mediterranean Frittata with Feta and Olives multiple times (in the name of research, of course), I can confidently say this recipe ticks all the boxes. It’s:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy mornings or last-minute brunch plans.
• Simple Ingredients: No fancy grocery runs needed — just pantry staples and fresh produce you can find anywhere.
• Perfect for Brunch or Light Dinner: Whether you’re hosting friends or just craving something satisfying, it fits the bill.
• Crowd-Pleaser: Kids and grown-ups alike rave about the creamy feta mingling with briny olives and fluffy eggs.
• Unbelievably Delicious: The combination of sharp feta, salty olives, and fresh herbs creates a flavor-packed experience that’s both fresh and comforting.

This isn’t just another frittata recipe — the secret lies in balancing the tang of feta with the earthy olives and a touch of fresh oregano. You get a little crunch and a lot of creamy goodness, which makes every forkful feel special. Plus, it’s versatile enough to make your own with whatever veggies or cheeses you have on hand. It’s comfort food reimagined, and honestly, the kind that makes you close your eyes after the first bite and smile.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the fresh herbs really bring it to life.

• Eggs – 8 large (about 400g), room temperature (the base of our frittata, giving it that fluffy texture)
• Feta Cheese – 1 cup (150g), crumbled (I prefer a creamy, tangy feta like Athenos or Valbreso for best flavor)
• Kalamata Olives – ½ cup (75g), pitted and halved (adds a salty, briny punch)
• Red Bell Pepper – 1 medium, diced (for sweetness and color)
• Red Onion – ½ medium, finely sliced (brings subtle sharpness)
• Fresh Oregano – 2 tablespoons, chopped (or 1 teaspoon dried oregano if fresh isn’t available)
• Garlic – 2 cloves, minced (for that aromatic depth)
• Extra Virgin Olive Oil – 2 tablespoons (for sautéing and flavor)
• Salt and Black Pepper – to taste (be cautious with salt since feta and olives are salty)
• Optional: Cherry Tomatoes – ½ cup, halved (adds juicy freshness, especially in summer)
• Optional: Baby Spinach – 1 cup, roughly chopped (for a green boost)

If you want a gluten-free or vegetarian-friendly dish, this recipe fits perfectly. You can swap feta with a dairy-free cheese if needed, and use any olives you prefer. The ingredients are easy to find at most supermarkets, and you can usually prepare the frittata with whatever fresh veggies you have lingering in your fridge.

Equipment Needed

Here’s what you’ll want on hand to make this Mediterranean frittata go smoothly:

• Oven-safe skillet or cast iron pan (about 10 inches/25 cm diameter) – I love using cast iron for even cooking and easy browning. If you don’t have one, a non-stick ovenproof pan works fine too.
• Mixing bowl – for whisking eggs and combining ingredients.
• Whisk or fork – to beat the eggs thoroughly.
• Spatula – for stirring the vegetables and gently folding in cheese and olives.
• Knife and cutting board – to prep your veggies and herbs.

If you don’t have an oven-safe skillet, no worries — you can cook the veggies in a regular pan, transfer the mixture to a baking dish, and bake it in the oven. Also, a wooden spoon works just as well as a spatula for stirring. I recommend seasoning and caring for your cast iron regularly to keep it non-stick and ready for all your skillet recipes.

Preparation Method

1. Preheat your oven to 375°F (190°C). This gives a nice, even heat for finishing the frittata.
2. Prepare the vegetables: Dice the red bell pepper, finely slice the red onion, mince garlic, and chop fresh oregano. If using cherry tomatoes or spinach, prep those as well.
3. Heat 2 tablespoons of olive oil in your oven-safe skillet over medium heat. When the oil shimmers, add the red onion and sauté for about 3 minutes until soft and translucent.
4. Add the red bell pepper and garlic to the pan, cooking for another 4-5 minutes until the peppers are tender but still vibrant. Stir occasionally to prevent burning.
5. Optional: Toss in spinach and cherry tomatoes now, cooking just until spinach wilts and tomatoes start to soften, about 2 minutes.
6. In a large mixing bowl, whisk the eggs until frothy and evenly combined, about 1-2 minutes. Season lightly with salt and freshly cracked black pepper.
7. Pour the eggs over the sautéed veggies in the skillet. Tilt the pan to distribute the eggs evenly. Let it cook undisturbed for 3-4 minutes over medium-low heat until the edges start to set but the center is still runny.
8. Sprinkle the crumbled feta and halved Kalamata olives evenly over the top. Scatter the chopped oregano as well.
9. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is puffed, golden on top, and cooked through (a knife inserted in the center should come out clean).
10. Remove from the oven and let rest for 5 minutes before slicing. This helps the frittata set perfectly and makes serving easier.

Pro tip: If you notice the edges browning too fast, reduce your oven temperature by 10-15 degrees or cover the skillet loosely with foil halfway through baking. Also, using room temperature eggs helps the frittata cook more evenly without cracking.

Cooking Tips & Techniques

Making a frittata sounds simple, but a few tricks can make all the difference. Honestly, the very first time I tried baking this, I ended up with a rubbery texture because I overcooked it. Lesson learned! Here’s what I’ve found works best:

• Don’t rush the sauté: Softening your veggies slowly builds flavor, and a little caramelization adds sweet notes that complement the salty feta.
• Use fresh herbs: Oregano or thyme bring that authentic Mediterranean vibe. Dried herbs aren’t bad, but fresh really lifts the dish.
• Room temperature eggs: Take your eggs out 15 minutes before cooking. Cold eggs can cause uneven cooking.
• Watch the oven time: Frittatas can quickly go from perfectly set to dry if overbaked. Keep an eye around the 12-minute mark and test with a knife.
• Oven-safe skillet is a game changer: It lets you start on the stovetop and finish in the oven without transferring bowls or dishes, which can be messy and tricky.
• Rest before slicing: This step is key. It allows the frittata to finish cooking with residual heat and makes slices hold together beautifully.

Also, multitasking helps — while the veggies sauté, whisk the eggs and prep the cheese and olives to save time. You’ll have a brunch-worthy dish ready to impress without breaking a sweat!

Variations & Adaptations

This Mediterranean frittata is super versatile and easy to customize. Here are a few ways to make it your own:

• Vegetarian boost: Add chopped artichoke hearts, sun-dried tomatoes, or roasted zucchini for extra veggie goodness.
• Meaty twist: Toss in cooked and crumbled sausage, diced ham, or smoked salmon for a protein-packed variation.
• Dairy-free option: Swap feta for a dairy-free cheese or omit altogether, adding extra olives and herbs for flavor.
• Seasonal swaps: In warmer months, fresh basil and mint can brighten the frittata, while in cooler months, roasted root vegetables bring cozy warmth.
• Cooking method adjustment: No oven? No problem. Cover the skillet with a lid and cook on low heat until the eggs set, though the top won’t brown as nicely.

Personally, I once tried this with goat cheese instead of feta — the creaminess was incredible and gave it a slightly tangier edge. Trust me, feel free to get creative here!

Serving & Storage Suggestions

Serve this frittata warm or at room temperature — both work beautifully. I love cutting it into wedges and plating it with a simple green salad dressed in lemon vinaigrette for a light, balanced meal. A crusty baguette or toasted pita on the side complements the Mediterranean vibe perfectly.

Leftovers? They keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or microwave for about 1 minute until warmed through. The flavors actually deepen after a day or two, making it even better next-day brunch fare.

For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and reheat as described.

Nutritional Information & Benefits

This Easy Mediterranean Frittata with Feta and Olives is not just tasty—it’s a nutritious way to start your day. Each serving (assuming 6 servings) provides approximately:

Calories	Protein	Fat	Carbohydrates
220 kcal	15g	17g	4g

The eggs supply high-quality protein and essential nutrients like vitamin D and choline. Feta cheese offers calcium and probiotics, while olives contribute heart-healthy fats and antioxidants. It’s naturally gluten-free and low-carb, making it suitable for many dietary preferences. Just be mindful of sodium levels due to the feta and olives if you’re watching salt intake.

Conclusion

This Easy Mediterranean Frittata with Feta and Olives is a recipe you’ll want to keep in your back pocket. It’s straightforward, quick, and packed with flavors that feel both fresh and comforting. Try customizing it with your favorite veggies or herbs — that’s part of the fun! Honestly, it’s one of those dishes that feels like a little celebration no matter the day.

Next time you want a fast, satisfying brunch or a light dinner that doesn’t skimp on taste, give this frittata a go. I’d love to hear how you make it your own, so don’t hesitate to drop a comment or share your twists. Happy cooking and bon appétit!

Frequently Asked Questions

Can I make this Mediterranean frittata ahead of time?

Absolutely! It’s great for meal prep. You can make it the night before and reheat gently in the morning or enjoy it cold at room temperature.

What can I use if I don’t have an oven-safe skillet?

No worries — cook the veggies in a regular pan, transfer everything to a greased baking dish, and bake as directed.

Can I add other cheeses instead of feta?

Yes! Goat cheese, mozzarella, or even cheddar work well, though feta gives that classic tangy Mediterranean flavor.

Is this recipe suitable for a low-carb diet?

Definitely. It’s naturally low in carbohydrates and high in protein and healthy fats, making it great for low-carb or keto diets.

How do I prevent the frittata from drying out?

Keep an eye on the oven time and remove it as soon as it’s set but still moist in the center. Resting it after baking also helps keep it tender.

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