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–+ servings

Greek Frittata with Olives & Sun-Dried Tomatoes

A frittata built on Greek pantry staples: Kalamata olives, intense sun-dried tomatoes, roasted red peppers, and a generous crown of crumbled feta.
Print Recipe
Course: Breakfast
Cuisine: Greek
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 8 large eggs
  • 1/4 cup heavy cream
  • 1/2 cup Kalamata olives halved
  • 1/4 cup sun-dried tomatoes in oil drained and chopped
  • 1/2 cup roasted red peppers sliced
  • 3 oz feta cheese crumbled
  • 2 tbsp fresh oregano or 1 tsp dried
  • 2 tbsp olive oil
  • 1/2 small onion thinly sliced
  • 2 garlic cloves minced

Instructions

  • Preheat oven to 400°F (200°C). Heat olive oil in a 10-inch oven-safe skillet over medium.
  • Sauté onion 3 minutes until soft. Add garlic and cook 1 minute more.
  • Add olives, sun-dried tomatoes, and roasted peppers; stir and heat through 2 minutes.
  • Whisk eggs with cream, oregano, salt, and pepper. Pour over the vegetables — do not stir.
  • Scatter feta over the top. Cook on stovetop 2 minutes until edges begin to set.
  • Transfer to oven and bake 12–14 minutes until puffed, golden, and set. Slice into wedges and serve.

Nutrition

Serving: 1serving | Calories: 320kcal | Protein: 18g | Fat: 25g | Fiber: 1g
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