Mediterranean Frittata
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A fluffy baked frittata with spinach, sun-dried tomatoes, olives, and feta. A bright, vegetarian breakfast-for-dinner full of Mediterranean flavor.
By Mia HartwellUpdated July 22, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Bright Mediterranean flavors in a fluffy frittata
- 17g of protein and only 6g of carbs per serving
- Vegetarian and great for meal prep
- Spinach, sun-dried tomatoes, olives, and feta
Mediterranean Frittata
32 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 250kcal
- Protein
- 17g
- Carbs
- 6g
- Fat
- 18g
- Fiber
- 2g
- Sugar
- 3g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Whisk the eggs with the milk, salt, and pepper.
- 2
Heat the olive oil in an oven-safe skillet over medium. Cook the garlic and sun-dried tomatoes 1-2 minutes, then add the spinach until wilted.
- 3
Stir in the olives, then pour the eggs over and scatter with the feta.
- 4
Cook on the stovetop 2-3 minutes until the edges set, then transfer to the oven.
- 5
Bake 14-18 minutes until the center is just set.
- 6
Cool a few minutes, garnish with basil, slice, and serve.
Pro Tips for the Best Results
- Use oil-packed sun-dried tomatoes for the richest flavor.
- Set the edges on the stovetop before baking so it cooks evenly.
- Feta and olives are salty, so go easy on added salt.
- Don't overbake — pull it when the center is just set.
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How to Cook Mediterranean Frittata
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook the fillings
Soften the garlic and sun-dried tomatoes, then wilt the spinach. Cooking out the spinach's moisture keeps the frittata from turning watery.
Set the edges, then bake
Pour in the eggs, scatter with feta, and let the edges set on the stovetop before transferring to the oven. Starting on the stove and finishing in the oven cooks it evenly.
Don't overbake
Pull the frittata as soon as the center is just set — overbaking makes eggs rubbery. Olives and feta add plenty of salt, so taste before adding more. Finish with fresh basil.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; enjoy cold or gently reheated.
Serving Suggestions
This mediterranean frittata pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it ahead?+
Yes — frittata keeps for 4 days and is great cold or reheated, ideal for meal prep.
Can I make it dairy-free?+
Skip the feta or use a dairy-free alternative; the dish still has plenty of flavor from the olives and tomatoes.
Why is it rubbery?+
It was overbaked. Pull it as soon as the center is just set; residual heat finishes it.
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