Once I discovered how well Kalamata olives pair with eggs, I was hooked. This Mediterranean Vegetable Frittata makes a delicious, easily customizable breakfast you’ll be happy to repeat.
How do you make a Vegetable Frittata?
Making a frittata is straightforward: whisk eggs with a little cream or milk, stir in vegetables and other ingredients, pour into a greased pie plate or ovenproof skillet, and bake. Vegetables that need softening can be cooked briefly on the stovetop before combining with the egg mixture. Frittatas are versatile and one of the simplest dishes to adapt to what you have on hand.
What is a Frittata?
A frittata is an Italian egg dish similar to a Spanish omelet. I usually prepare mine in a skillet or in a pie dish, then finish it in the oven for even cooking and a lightly browned top.
What’s the difference between a frittata and an omelette?
Both rely on eggs, but an omelette is typically cooked on the stove and folded around fillings. A frittata often begins on the stovetop to sauté vegetables, then moves to the oven to finish. In a frittata the fillings are mixed through the whole dish rather than folded into the center. It also shares some similarities with quiche.
Is a frittata a quiche then?
No. The main distinction is crust: a quiche usually has one, while a frittata does not. A crustless quiche becomes very much like a frittata. Quiches also tend to have more milk or cream and a custard-like texture, whereas a frittata is more egg-forward and less custardy.
This Mediterranean Vegetable Frittata is loaded with vegetables—spinach, tomatoes and Kalamata olives—making it a healthy, flavorful option for breakfast. It’s equally suitable for brunch, lunch or a light dinner; there’s no rule saying you can’t enjoy it any time of day.
I hope you enjoy this recipe as much as we do.
Happy Low Carbing,
Mike
Mediterranean Vegetable Frittata Recipe
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Total Time
- 35 minutes
- Course
- Breakfast
- Cuisines
- American, Mediterranean
- Servings
- 4
- Calories
- 146
- Author
- Karami Urbanoski
Ingredients
- 6 eggs
- 1/3 cup milk
- 1/2 cup diced cherry tomatoes
- 1/3 cup chopped Kalamata olives
- 1 1/2 cups chopped spinach
- 1/4 cup crumbled feta
- 1 teaspoon Greek seasoning
Instructions
-
Preheat the oven to 400°F (200°C). Grease an 8-inch pie pan or quiche dish.
-
Whisk the eggs and milk until well blended. Stir in the cherry tomatoes, chopped Kalamata olives, chopped spinach, crumbled feta and Greek seasoning until evenly combined.
-
Pour the mixture into the prepared pan and bake 15–20 minutes, or until the eggs are set and the top is lightly golden. Allow to cool a few minutes before slicing.
Nutrition Information
All calories and nutrition information are estimates from a third-party calculator. Actual values will vary depending on brands, measurements and portion sizes.
Made this recipe?
Share a photo of your result on social media and tag @thekitchenmagpie or use the hashtag #thekitchenmagpie. Please consider leaving a rating or comment to help other cooks.