This easy and marvelously rustic Greek Frittata with sun-dried tomatoes, spinach, cherry tomatoes and artichoke hearts is a Mediterranean inspired approach to your classic breakfast frittata. Serve it up for breakfast, lunch, or dinner, for an amazing healthy meal.
If you’re partial to Mediterranean style meals full of big briny flavors, this Greek Frittata checks all the flavor boxes.
Whether you’re looking for more breakfast food, are following a low-carb diet, or simply love easy recipes, this frittata is a great way of taking in plenty of quality nutrients.
For those of us who love savory breakfast or protein-packed meals to stay full and energized, this Greek Frittata recipe is a delicious option.
A perfect meal prep recipe, this frittata can be made up to 5 days ahead of time and enjoyed throughout the week for easy breakfast, lunch, or weeknight dinners.
Simply store it in an airtight container or individual meal prep containers and heat up a slice whenever you please.
Let’s discuss the fresh ingredients used to make this delicious frittata recipe.
Ingredients for Greek Frittata:
Avocado Oil: Used to sauté the vegetables and lubricate the skillet so that the frittata doesn’t stick to it, avocado oil is a high temperature cooking oil with neutral flavor, which is ideal for a recipe like this. If you only have olive oil on hand, you can easily use it as a replacement.
Baby Spinach: Adding an infusion of greens, you can pack a ton of fresh spinach into breakfast frittatas or casserole without even noticing it. Packed with vitamins, minerals and fiber, baby spinach is a powerhouse leafy green.
Garlic: Fresh garlic goes a long way in bringing plenty of flavor to this healthy frittata recipe to make it taste so bold and inviting.
Sun-Dried Tomatoes: Sun-dried tomatoes bring bright tangy flavor to any recipe and make it taste nice and rustic.
Cherry Tomatoes: In addition to sun-dried tomatoes, cherry tomatoes add a pop of freshness and delicious flavor to this Greek frittata recipe.
Artichoke Hearts: I use marinated artichoke hearts, which have amazing herby flavor, but you can also use canned artichoke hearts if you prefer.
Eggs: The star of the show, we need a dozen eggs to make this yummy breakfast. If you are looking to lower the fat content, you can halve the amount of whole eggs and substitute the rest in egg whites.
Buttermilk or Coconut Milk: Adding buttermilk, half & half, or full-fat canned coconut milk to a frittata or breakfast casserole ensures the eggs stay nice and tender and also brings richness to the meal. You can also use whole milk or omit the milk altogether if you don’t have any options on hand.
Feta Cheese: Bringing creaminess and tanginess to the frittata, feta cheese adds so much deliciousness to this recipe!
If you prefer different cheeses over feta, feel free to switch it out for anything you love. Use 1 cup of grated cheddar, pepper jack, mozzarella, gouda, or gruyere for a fancy breakfast.
Sea Salt & Pepper: Salt brings out all the flavors in this frittata and pepper brings that little bite to give this healthy recipe the tiniest kick.
Optional Additions:
Red onion, fresh herbs, kalamata olives, breakfast sausage, ground lamb, red peppers, fresh dill, parmesan cheese, fresh basil, and more! Feel free to add your favorite goodies to this low-carb breakfast.
Now that we’ve covered the basic ingredients for this easy frittata, let’s discuss how to make it.
How to Make a Greek Frittata:
Preheat the oven to 350 degrees Fahrenheit.
Heat the oil in a large (10-inch) cast iron skillet over medium-high heat. Add the spinach and cook until wilted, stirring occasionally, about 2 to 3 minutes. Note: if you don’t own a cast iron skillet or ovenproof skillet, you can use any skillet and transfer everything to a baking dish when it’s time for the frittata to go into the oven.
Add the garlic, sun-dried tomatoes, cherry tomatoes, and artichoke hearts to the skillet and stir well.
Break eggs into a large bowl. Whisk together the eggs along with the buttermilk (or coconut milk), feta cheese, sea salt, and black pepper until well-combined.
Pour egg mixture into the skillet with the veggies.
Use a wooden spoon to stir the mixture around just until everything is well-distributed throughout the egg mixture.
Bake the Greek frittata on the center rack of the preheated oven for 35 to 45 minutes or until the frittata is golden-brown on the top and cooked through.
Allow the frittata to cool for at least 10 minutes before slicing and serving. Allowing the frittata to sit will give it time to set up and will make it easier to slice.
Serve this healthy frittata with any choice of side dishes such as a green salad or Sweet Potato Hash with Bacon and Spinach.
If you enjoy this Greek Frittata, also try my Spinach Frittata with Zucchini Sun-Dried Tomatoes and Goat Cheese or my Mediterranean Breakfast Casserole.
Looking for more breakfast inspiration? Try out these popular breakfast recipes.
More Healthy Breakfast Recipes:
- Sweet Potato Sausage and Kale Breakfast Casserole
- Easy Spanish Omelette
- Belgian Waffle Recipe
- Gluten-Free Blueberry Coffee Cake
- Peanut Butter Banana Baked Oatmeal
- Avocado Smoothie
- Broccoli Cheddar Egg Hashbrown Casserole
Enjoy this Mediterranean diet recipe for a delightful versatile meal.
Greek Frittata
Ingredients
- 1 Tbsp avocado oil
- 3 cups loosely packed baby spinach
- 4 cloves garlic
- ½ cup sun-dried tomatoes drained
- ½ cup cherry tomatoes
- ½ cup artichoke hearts chopped
- 12 large eggs
- ¼ cup buttermilk*
- 6 ounces feta cheese
- ¼ tsp sea salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the oil in a large (10-inch) cast iron skillet over medium-high heat. Add the spinach and cook until wilted, stirring occasionally, about 2 to 3 minutes.
- Add the garlic, sun-dried tomatoes, cherry tomatoes, and artichoke hearts to the skillet and stir well.
- Whisk together the eggs, buttermilk (or coconut milk), feta cheese, sea salt, and black pepper in a mixing bowl until well-combined.
- Pour the egg mixture into the skillet with the veggies.
- Use a wooden spoon to stir the mixture around just until everything is well-distributed throughout the egg mixture.
- Bake the Greek frittata on the center rack of the preheated oven for 35 to 45 minutes or until the frittata is golden-brown on the top and cooked through.
- Allow the frittata to cool for at least 10 minutes before slicing and serving. Allowing the frittata to sit will give it time to set up and will make it easier to slice.
- Serve this healthy frittata with any choice of side dishes such as a green salad or Sweet Potato Hash with Bacon and Spinach.
Notes
Nutrition
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Just by adding feta to a culinary composition does not give it greekness. Avocado oil? In a Greek dish?
Hi Dimitri. I use avocado oil because it works better than olive oil for high temperature cooking. Because olive oil burns at such a low temperature, it isn’t ideal for cooking in most situations. Nevertheless, make the swap if you prefer it.