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Mediterranean Breakfast Frittata

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Brunch
Cuisine Mediterranean
Servings 6 Slices

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Preheat your oven to 375°F (190°C).

  1. 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.

  1. 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.

  1. 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.

  1. Stir in the garlic powder, oregano, salt, and pepper. Mix well.

Add the fillings.

  1. Fold the sautéed vegetables, sun-dried tomatoes, and half the feta into the egg mixture.

Pour and top.

  1. Pour the entire mixture into your prepared dish. Sprinkle the remaining feta on top for a deliciously golden, cheesy crust.

Bake to perfection.

  1. 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.

  1. Let the frittata sit for at least 5–10 minutes before slicing. This helps everything firm up for clean slices.