Greek Breakfast Frittata with Feta & Olives

👨‍🍳 How to Make Greek Breakfast Frittata with Feta & Olives

Whisk together eggs, milk, oregano, salt, and pepper in a medium bowl.
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.
Pour egg mixture into skillet and sprinkle feta and olives evenly on top.
Cook on medium-low without stirring for 5 minutes, until edges start to set.
Transfer skillet to preheated oven (375°F) and bake for 8-10 minutes, until center is just set.
Cool slightly, slice, and serve.

Prep Ahead: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.