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Easy Mediterranean Frittata with Feta and Olives

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A quick and flavorful Mediterranean frittata featuring feta cheese, Kalamata olives, and fresh herbs, perfect for brunch or a light dinner.

Ingredients

Scale
  • 8 large eggs (about 400g), room temperature
  • 1 cup (150g) crumbled feta cheese
  • ½ cup (75g) Kalamata olives, pitted and halved
  • 1 medium red bell pepper, diced
  • ½ medium red onion, finely sliced
  • 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • Optional: ½ cup cherry tomatoes, halved
  • Optional: 1 cup baby spinach, roughly chopped

Instructions

  1. Preheat your oven to 375°F (190°C).
  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.

Notes

Use room temperature eggs for even cooking. Watch oven time carefully to avoid overcooking and rubbery texture. Rest the frittata for 5 minutes after baking to set perfectly. If edges brown too fast, reduce oven temperature or cover with foil halfway through baking. Can be customized with other veggies or cheeses.

Nutrition

Keywords: Mediterranean frittata, feta cheese, olives, brunch recipe, easy frittata, healthy breakfast, vegetarian, gluten-free

Find it online: https://avabowls.com/easy-mediterranean-frittata-with-feta-and-olives-recipe-for-perfect-brunch/