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There are some times when I’m just inspired to create a new recipe and this simple Greek frittata was definitely inspired. Today when I was thinking about what I wanted to fix for lunch, nothing sounded good at all. I absolutely hate it when that happens. So as I stood there, in front of my refrigerator wanting something to catch my attention, I noticed the eggs. I haven’t made a frittata in a long time. I like frittatas because they are less labor-intensive than an omelet.
But a part of me also wanted something new and different. I had thought about creating a Greek frittata a few weeks ago but just didn’t have the time to make that happen. Well, I had all of the ingredients that I needed. So it was the perfect opportunity to create a Greek frittata.
I use a cast iron skillet for my frittata recipes. They easily go from stovetop to oven without any issues. I use a Lodge 8-inch skillet and really love it!
I’ve made salt optional with this dish. There is plenty of saltiness in the olives and feta cheese that it really doesn’t need it. But if you prefer a saltier frittata, then feel free to add it. You can also substitute black olives for the Kalamata olives. It works well with either.
You can also use your favorite non-daily milk in place of cow’s milk. I try to give as many options as possible since food sensitivities are also common for sensitives to experience. This recipe is gluten-free, grain-free, and low-carb.
It serves two people
Other frittata recipes
If you enjoy a good frittata (like I do), and are looking for some more easy recipes, here are a few more that I’ve created.
Simple Greek Frittata
Ingredients
- 4 eggs
- 1/4 cup milk
- 1 cup spinach with stems removed
- 1/4 cup feta cheese crumbled
- 1 roma tomato sliced
- 2 tbsp onion finely diced
- 8 pitted kalmata olives sliced
- 1 clove garlic minced
- 1 tsp fresh oregano chopped
- 1/4 tsp sea salt (optional)
Instructions
- Preheat your oven to 400 F.
- Coat an 8 inch oven safe skillet with olive oil.
- Place in on your stovetop and turn burner to medium heat.
- Add onion and garlic and sautee for 5 minutes. Add the oregano and spinach and continue sauteeing until the spinach has wilted.
- In a mixing bowl, add the eggs, milk, and salt (if using). Mix well.
- Pour the egg mixture over the onion and spinach mixture in skillet.
- Sprinkle olives and feta cheese on top. Top with sliced tomatoes.
- Bake for 20-25 minutes until eggs are fully cooked through.
