If you're looking for a vibrant, veggie-packed way to start your day without the heaviness of a crust or the hassle of complicated prep, this crustless Mediterranean breakfast frittata is it. Think sun-dried tomatoes, creamy feta, baby spinach, and aromatic herbs—all bound together with perfectly set eggs for a dish that screams savory breakfast satisfaction. It’s a baked beauty that’s ideal for lazy brunches, quick weekday meals, or even as part of your weekly meal prep. And don’t worry, this isn’t one of those boring "diet" dishes—this frittata brings serious flavor, Mediterranean flair, and minimal effort to the table.
Mediterranean Breakfast Frittata
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Breakfast, Brunch
Cuisine Mediterranean
9-inch pie dish or cast iron skillet Ideal for even heat distribution. A square baking dish also works in a pinch.
Mixing bowl For whisking your eggs and milk.
Whisk or Fork A whisk makes it easier to incorporate air for fluffier eggs.
Non-stick skillet For pre-sautéing veggies if desired.
Oven This is an oven baked frittata recipe, so make sure your oven is preheated and ready.
- 10 large eggs – Room temperature eggs work best for a uniform set and even baking.
- ½ cup whole milk – Adds richness and creaminess to the egg base.
- 1 cup fresh baby spinach – Roughly chopped for that earthy green bite.
- ½ cup crumbled feta cheese – Tangy and salty balancing the sweet vegetables.
- ½ cup sun-dried tomatoes – Preferably oil-packed for richness chopped.
- ¼ cup diced red onion – Adds sharpness and color.
- 1 small zucchini – Sliced thinly; adds bulk and texture.
- 1 tablespoon olive oil – For sautéing the veggies and greasing the dish.
- 1 teaspoon dried oregano – A classic Mediterranean herb.
- ½ teaspoon garlic powder – Optional but adds a deeper savory note.
- Salt and pepper to taste
Preheat your oven to 375°F (190°C).
Lightly grease your pie dish or skillet with olive oil. This step helps prevent sticking and adds flavor to the edges of the frittata.
Sauté your veggies.
In a non-stick skillet over medium heat, warm the olive oil. Add the red onion and zucchini, and cook until just softened, about 3–4 minutes. Toss in the chopped spinach and sauté until wilted. Remove from heat and let cool slightly.
Whisk the eggs and milk.
In your mixing bowl, whisk together the eggs and milk until fully combined and slightly frothy. This gives the frittata a lighter, airier texture.
Season your base.
Stir in the garlic powder, oregano, salt, and pepper. Mix well.
Add the fillings.
Fold the sautéed vegetables, sun-dried tomatoes, and half the feta into the egg mixture.
Pour and top.
Pour the entire mixture into your prepared dish. Sprinkle the remaining feta on top for a deliciously golden, cheesy crust.
Bake to perfection.
Transfer to the preheated oven and bake for about 30–35 minutes, or until the center is just set and a toothpick comes out clean.
Cool and serve.
Let the frittata sit for at least 5–10 minutes before slicing. This helps everything firm up for clean slices.
Pairings: What Goes with a Mediterranean Frittata?
This crustless Mediterranean frittata is fantastic on its own, but here are some inspired pairings to elevate your brunch table:
- Crispy breakfast potatoes or even a potato frittata slice as a side.
- Greek yogurt with honey and walnuts – a refreshing, creamy contrast.
- Toasted pita or crusty sourdough – for mopping up every last bit.
- Fresh fruit salad – especially melons, grapes, and citrus to balance the savory.
- Iced coffee or herbal tea – lighter beverages pair best with the Mediterranean profile.
This frittata also works well cold or room temperature, making it perfect for brunch recipes or picnics.
FAQs
1. What kind of eggs should I use? Can I use only egg whites?
Whole eggs work best for structure and flavor, but if you're cutting cholesterol or want a lighter dish, egg white frittata recipes are absolutely doable. Substitute 2 egg whites for every whole egg.
2. Can I add meat to this recipe?
Yes! A Mediterranean sausage frittata twist is delicious. Use crumbled chicken sausage or even cooked bacon bits for a bacon frittata variation. Just be sure any meat is cooked before folding into the egg mixture.
3. Can I make this in advance?
Definitely. This frittata recipe breakfast easy version keeps well in the fridge for 3–4 days and reheats beautifully. It's one of those easy breakfast frittata recipes that works just as well on busy Mondays as it does on Sunday brunch tables.
4. How do I know when the frittata is done?
The center should be set and puffed, and a knife inserted should come out clean. If you're making a baked frittata recipe in a deeper dish, check for doneness at the 35-minute mark and adjust if needed.
5. Can I make mini versions?
Absolutely. This base fritatta recipe is perfect for muffin tins, giving you built-in portion control and meal prep ease. Bake for about 15–18 minutes at 375°F in greased or lined muffin cups.
