Spinach Tomato Olive Frittata
This easy frittata is packed with juicy tomatoes, baby spinach, black olives, and a blend of parmesan and feta—baked until golden and fluffy for a protein-rich, veggie-forward breakfast or light lunch.
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
Instructions
- Preheat oven to 350°F (175°C) and grease a 9” pie plate.
- Whisk together eggs and milk until smooth.
- Stir in cheeses, seasonings, and spices.
- Sauté tomatoes and spinach for 2–3 minutes.
- Stir vegetables and olives into the egg mixture.
- See full steps with tips & photos → https://wimpysdiner.net/spinach-tomato-olive-frittata/
Notes
- Great for meal prep—store leftovers in the fridge for up to 3 days.
- Add chopped artichokes or roasted red peppers for even more flavor.
- Serve with toast or a simple side salad for a complete meal.