Ingredients
8 large eggs
1/4 cup milk or cream
1 tbsp olive oil
1/2 red onion, thinly sliced
1 cup baby spinach, chopped
1/2 cup cherry tomatoes, halved
1/4 cup roasted red peppers, chopped
1/4 cup crumbled feta cheese
1/2 tsp dried oregano or Italian seasoning
Salt and pepper to taste
Optional: Kalamata olives, fresh basil, chili flakes
Instructions
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, whisk together eggs, milk, salt, pepper, and oregano.
3. Heat olive oil in an oven-safe 10-inch skillet over medium heat. Add onion and sauté for 2–3 minutes.
4. Add spinach, tomatoes, and red peppers. Cook another 2 minutes until spinach wilts.
5. Pour egg mixture evenly over the veggies in the skillet. Sprinkle feta on top.
6. Cook on stovetop without stirring for 2–3 minutes until edges begin to set.
7. Transfer skillet to oven and bake 10–12 minutes, or until center is just set.
8. Cool slightly before slicing. Garnish with fresh basil or olives if desired.
Notes
Use dairy-free feta to make this recipe dairy-free.
Great for make-ahead: store slices in fridge and reheat.
Serve with whole grain toast or a simple side salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baked, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 215mg
Keywords: mediterranean frittata, veggie breakfast frittata, healthy egg brunch recipe