How to Make Greek Breakfast Frittata with Feta & Olives
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Whisk together eggs, milk, oregano, salt, and pepper in a medium bowl.
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Heat olive oil in an oven-safe skillet over medium heat. Add red onion, cook for 2 minutes, then add spinach and tomatoes. Sauté for another 2 minutes.
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Pour egg mixture into skillet and sprinkle feta and olives evenly on top.
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Cook on medium-low without stirring for 5 minutes, until edges start to set.
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Transfer skillet to preheated oven (375°F) and bake for 8-10 minutes, until center is just set.
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Cool slightly, slice, and serve.
Pro Tips for Perfect Greek Breakfast Frittata with Feta & Olives
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggs, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Greek Breakfast Frittata with Feta & Olives?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Greek Breakfast Frittata with Feta & Olives?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggs?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.