Ingredients
12 large eggs
1½ cups crumbled feta cheese
4 cups fresh spinach
1¼ cups halved cherry tomatoes
¾ cup pitted olives (e.g., Kalamata or green)
½ medium onion, finely chopped
2 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon dried dill
½ teaspoon dried thyme
Salt to taste
Black pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a 10-inch oven-safe skillet over medium heat
Add onion and sauté for 3 minutes until softened
Stir in spinach and cook for 2 minutes until wilted
Add cherry tomatoes, olives, oregano, dill, thyme, salt, and pepper; cook 4-5 minutes
Reduce heat, carefully pour in eggs and evenly distribute feta cheese
Transfer to oven and bake for 18-22 minutes until golden
Let rest for 5 minutes before slicing into 6 wedges
Notes
Use hearty greens like kale or Swiss chard if spinach is unavailable
For extra protein, add grilled halal chicken or chickpeas during cooking
Store in an airtight container in the fridge for up to 5 days
Freeze individual portions for up to 3 months
Serving suggestion: Pair with a Greek salad for balanced Mediterranean meal
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 wedge (1/6 of baked frittata)
- Calories: 160
- Sugar: 2g
- Sodium: 1000mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg