Mediterranean Inspired Frittata

Mediterranean Inspired Frittata

December Recipe of the Month

Servings: 4 


  • 8 eggs
  • 1/2 c. skim milk
  • 1 c. fresh chopped spinach (loosely packed)
  • 1/2 c. cherry tomatoes, halved
  • 1/4 c. chopped orange bell pepper
  • 1/4 c. chopped diced purple onions
  • 1/4 c. sliced Kalamata olives
  • 1.4 c. feta cheese, divided
  • 2 tbsp. fresh minced parsley
  • 1 1/2 tsp. olive or canola oil 
  • 1/2 tsp. each salt and pepper 


  1. Preheat oven to 350 degrees.
  2. Mix tomatoes, onion, pepper, spinach, olives, 2 tablespoons of feta and parsley in a large bowl. Set aside.
  3. Crack eggs in a bowl, whisk in the milk, salt and pepper. 
  4. Heat a large cast-iron skillet (or other ovenproof pan) over medium-low heat. Add olive oil to pan and swim pan to coat bottom. 
  5. Pour egg mixture into heated skillet. Cook on stove top for 5-6 minutes until bottom is set (can use rubber spatula to gently left up edges to see if starting to set).
  6. Springle tomato/veggie mixture on top. Transfer pan to oven and bake 15-18 minutes until frittata has puffed up, is golden brown and doesn't have any "jiggle" to it.
  7. Remove and let cool slightly before serving. Sprinkle and remaining feta cheese and garnish with additional parsley. 
Categories: Recipes, Body
Dec. 3, 2018