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
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.
