Mediterranean Spinach Tomato Frittata

This Mediterranean frittata has become my weeknight dinner savior when I need something nutritious and flavorful without much fuss. The combination of vibrant spinach, sweet tomatoes, and tangy feta creates a perfectly balanced dish that works for any meal of the day.

I first created this frittata when hosting an impromptu brunch for friends. Everyone requested the recipe, and it has since become my go-to dish when I need something impressive but effortless. The Mediterranean flavors transport me to sunny coastal villages with each bite.

Ingredients

• Olive oil: Provides the authentic Mediterranean base and helps prevent sticking
• Eggs: Create the fluffy foundation for our frittata while delivering complete protein
• Baby spinach: Wilts perfectly and adds essential nutrients and a pop of color
• Cherry tomatoes: Burst with sweet juiciness when cooked briefly
• Yellow onion: Delivers aromatic depth when sautéed until translucent
• Mushrooms: Add earthy flavor and meaty texture
• Fresh crushed garlic: Infuses the entire dish with unmistakable aroma
• Green olives: Bring briny Mediterranean authenticity
• Feta cheese: Provides the salty tangy finish that makes this dish special
• Fresh or dried basil: Brightens everything with herbaceous notes
• Pink Himalayan salt: Enhances all flavors while adding trace minerals

Step-by-Step Instructions

Prepare the Eggs:

Crack four eggs directly into a measuring cup for easy pouring. Whisk vigorously until the whites and yolks are fully incorporated and slightly frothy. This creates a lighter texture in your finished frittata.

Cook the Vegetables:

Heat your olive oil in a quality nonstick or cast iron skillet over low-medium heat. Add the finely chopped onions and mushrooms first, allowing them to cook slowly until the onions become translucent and the mushrooms release their moisture. This gradual cooking process builds the foundational flavors of your frittata.

Add Greens and Tomatoes:

Once your base vegetables have softened, add the baby spinach and halved cherry tomatoes. Gently fold them in and watch as the spinach wilts down dramatically in volume. The tomatoes should just begin to soften but still maintain their shape. This quick cooking preserves their bright flavor.

Combine and Cook:

Pour your whisked eggs evenly over the vegetable mixture, tilting the pan if needed to ensure even distribution. While the eggs are still completely liquid, sprinkle the crumbled feta cheese and sliced green olives across the surface. Cover with a tight-fitting lid to trap steam and help cook the top portion. The frittata is done when the eggs are completely set with no liquid remaining in the center.

Season and Serve:

Remove from heat and finish with a sprinkle of basil and a light touch of pink Himalayan salt and freshly cracked pepper. Let rest for 2 minutes before slicing to allow the eggs to set fully for clean cuts.

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My absolute favorite moment with this dish was discovering my vegetable-averse nephew devouring a second helping without realizing how many nutritious ingredients he was enjoying. The feta cheese creates pockets of salty creaminess that completely transforms the vegetables into something irresistible.

Storage Recommendations

This frittata maintains its delicious flavor and texture when refrigerated properly. After allowing it to cool completely, store leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold straight from the fridge or gently reheat individual slices in the microwave for 30 seconds or in a covered skillet over low heat until just warmed through. Avoid overheating as this can make the eggs tough and rubbery.

Creative Variations

The beauty of this Mediterranean frittata lies in its flexibility. Try swapping the spinach for kale or arugula for different nutritional profiles and flavors. Replace feta with goat cheese for a creamier texture or use sun-dried tomatoes instead of fresh for more intense tomato flavor. Add herbs like oregano, thyme, or dill for different Mediterranean flavor profiles. For a Spanish twist, add roasted red peppers and a pinch of smoked paprika. You can even transform it into a complete protein-packed meal by adding chickpeas or white beans.

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Serving Suggestions

Enhance your frittata experience by pairing it with complementary sides. A simple Greek salad with cucumber, red onion, and kalamata olives creates a complete Mediterranean meal. For breakfast, serve alongside sliced avocado and whole grain toast. When entertaining, cut into small squares and serve at room temperature as an elegant appetizer. A dollop of tzatziki or hummus on the side adds creamy contrast to each bite. For a heartier dinner, pair with roasted potatoes seasoned with rosemary and garlic.

Recipe FAQs

→ Can I bake this frittata in the oven instead of cooking on the stovetop?

Yes! After sautéing the vegetables, you can pour the egg mixture into an oven-safe skillet, add the toppings, and bake at 375°F (190°C) for about 12-15 minutes until the eggs are set and slightly puffed. This method often results in a more evenly cooked frittata.

→ How can I make this frittata dairy-free?

To make this frittata dairy-free, simply omit the feta cheese or replace it with a dairy-free cheese alternative. You can also add extra vegetables or olives for additional flavor, or incorporate nutritional yeast for a cheese-like flavor without the dairy.

→ Can I prepare this frittata ahead of time?

Absolutely! This frittata stores well in the refrigerator for up to 3-4 days. You can prepare it completely, let it cool, then slice and store in an airtight container. Reheat individual slices in the microwave for 30-60 seconds or in a 350°F oven until warmed through.

→ What can I serve with this Mediterranean frittata?

This frittata pairs wonderfully with a simple green salad, roasted potatoes, crusty bread, or a Mediterranean cucumber and tomato salad. For breakfast, serve with fresh fruit or yogurt. For dinner, consider adding a side of roasted vegetables or quinoa salad.

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out excess moisture before adding it to the skillet. You'll need about 2-3 tablespoons of frozen spinach (thawed and drained) to replace the 1/2 cup fresh baby spinach called for in the recipe.

→ How can I make this frittata spicier?

To add some heat, incorporate diced jalapeños or a pinch of red pepper flakes when sautéing the vegetables. You could also add a dash of hot sauce to the egg mixture before cooking or serve the finished frittata with a side of spicy harissa or sriracha.