Name: Spinach Tomato Olive Frittata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 8 large eggs; 1/3 cup milk; 1/4 cup parmesan cheese finely grated; 1/4 cup crumbled feta; 1/2 tsp salt; 1/4 tsp pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 cup grape tomatoes halved; 3 cups baby spinach; 1/4 cup black olives sliced

This Spinach Tomato Olive Frittata is packed with vibrant veggies, creamy cheese, and bold Mediterranean flavors.

Baked to perfection with a fluffy egg base and a golden top, it’s the perfect dish for any time of day.

Whether you’re hosting brunch or meal prepping breakfast, this veggie-loaded frittata is a total win.

Why You’ll Love This Recipe

Wholesome & Hearty: Loaded with protein and nutrient-rich veggies

Mediterranean Flavors: Feta, olives, tomatoes, and spinach for a savory punch

Perfect for Meal Prep: Stays great in the fridge for quick grab-and-go meals

One Pan Wonder: Just mix, bake, and serve — minimal cleanup

Naturally Gluten-Free: Great for a wide range of dietary needs

What You’ll Need (Ingredient Highlights)

Eggs – The protein-packed base of your frittata

Milk – Adds moisture and fluffiness to the eggs

Parmesan & Feta – For creaminess, tang, and depth of flavor

Grape Tomatoes – Juicy bursts of sweetness throughout

Baby Spinach – Wilted for a soft, earthy bite

Black Olives – Briny and bold, perfectly balances the cheese

Seasonings – Garlic powder, onion powder, salt & pepper for flavor

Pro Tips Before You Start

Use a glass or ceramic pie plate for even baking

Don’t skip sautéing the tomatoes and spinach — prevents a watery frittata

Let it rest for 5 minutes after baking for cleaner slices

Customize with leftovers like roasted veggies or cooked sausage

Avoid overbaking — remove when center is just set

How to Make Spinach Tomato Olive Frittata

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).

Grease a 9-inch pie dish with butter and set it aside.

Step 2: Whisk the Eggs

In a large mixing bowl, whisk together the eggs and milk until smooth and lightly frothy.

Step 3: Add Cheese & Seasoning

Stir in the parmesan, crumbled feta, salt, pepper, garlic powder, and onion powder.

Step 4: Cook the Vegetables

In a non-stick skillet over medium heat, sauté the grape tomatoes and spinach for 2–3 minutes until the spinach is wilted and tomatoes are softened.

Step 5: Combine the Mixture

Add the sautéed vegetables and sliced black olives into the egg mixture.

Stir until evenly combined.

Step 6: Bake

Pour the entire mixture into your prepared pie dish.

Smooth the top with a spatula.

Step 7: Bake Until Set

Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 8: Slice and Serve

Let rest for 5 minutes, then slice into wedges and serve warm.

What to Serve It With

Toast or crusty sourdough

Fresh fruit or berries

Simple cucumber & feta salad

Yogurt and honey

Hot coffee, tea, or a citrusy mimosa

Variations / Substitutions

Add diced bell peppers or mushrooms for extra veggies

Swap feta for goat cheese for a different tang

Use sun-dried tomatoes for intense flavor

Make it dairy-free with plant-based cheese and milk

Use kale or arugula instead of spinach if preferred

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 4 days

Reheat in the microwave for 30–45 seconds per slice

Freeze individual portions for up to 2 months

Thaw overnight in the fridge and reheat as usual

Enjoy cold as a quick breakfast on-the-go

FAQs

Can I make this ahead of time?
Yes, bake it the night before and store in the fridge — it reheats beautifully.

Can I use a different cheese?
Absolutely — try mozzarella, cheddar, or goat cheese if you prefer.

How do I know when the frittata is done?
The center should be just set and a toothpick should come out clean.

Can I make this crustless?
This recipe is already crustless! Just pour and bake in a greased dish.

Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch dish for a crowd.

What if I don’t like olives?
You can skip them or replace with mushrooms or roasted red peppers.

Is it okay to use frozen spinach?
Yes, just thaw and squeeze out excess water before sautéing.

Final Thoughts

This Spinach Tomato Olive Frittata brings bold Mediterranean flavor to your breakfast table in the most delicious way.

It’s colorful, cheesy, and packed with good-for-you ingredients — a go-to recipe for busy weekdays or lazy brunches.

One bake, and it’s ready to feed the whole family.