Mediterranean Frittata
The ultimate comfort food, the Mediterranean Frittata is a delicious blend of fresh vegetables and creamy eggs, perfect for any meal of the day. Its vibrant flavors and satisfying texture make it an easy weeknight dinner option. Try it tonight and impress your family!
Equipment
- 9-inch pie pan
Ingredients
- 6 eggs eggs
- 0.25 cup cream or whole milk
- 1 teaspoon oregano
- 0.5 teaspoon garlic powder
- 0.5 teaspoon pepper
- 0.25 teaspoon salt
- 0.5 cup diced tomatoes seeded
- 0.25 cup chopped kalamata olives
- 0.25 cup chopped Spanish olives
- 0.25 cup crumbled feta
- 0.25 cup jarred roasted red peppers chopped and patted dry
- 0.5 cup frozen spinach defrosted and drained of excess liquid
Instructions
- Preheat your oven to 400℉ (200℃). This ensures that the frittata cooks evenly and achieves a beautiful golden top.
- Grease a 9 inch pie pan or quiche dish with butter, olive oil, or cooking spray. This step is crucial so that your frittata doesn’t stick!
- Take the defrosted spinach and place it in a clean kitchen towel or cheesecloth. Wring out all the excess water to ensure your frittata isn’t watery.
- In a large mixing bowl, gently whisk the eggs with the cream, salt, pepper, garlic powder, and oregano until the yolks are broken and everything is just combined. Be careful not to overmix, or your frittata may become tough.
- To the egg mixture, add the drained spinach, diced tomatoes, roasted red peppers, feta, and both types of olives. Fold the mixture together gently until just combined. This helps maintain a light texture.
- Pour the egg mixture into the prepared pan. Spread it evenly to ensure uniform cooking.
- Bake in the preheated oven for 18 to 20 minutes or until the eggs are set fully around the edges and the center is slightly wobbly. This indicates that the frittata is perfectly cooked!
- Once baked, allow the frittata to cool slightly in the pan before serving. This resting time helps it set further.
- Serve warm or at room temperature. The Mediterranean Frittata is delicious no matter how you enjoy it!
Notes
- Tip 1: Use Roma, vine-ripened, grape, or cherry tomatoes for this frittata. Just be sure if using Roma or vine-ripened tomatoes, you finely dice and seed the tomatoes. For cherry or grape tomatoes, simply cut them in half.
- Tip 2: Store the leftover frittata in a sealed container for up to 3 days. To reheat, cover a slice of the frittata with a dampened paper towel and microwave at 50% power for 45 seconds until just slightly warm.