Greek Frittata w/ tomato olive salad
Created by ellie on September 27, 2025
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 25m
- Recipe #45234
Ingredients
- Frittata
- 2 tablespoons olive oil
- 6 scallions, sliced
- 5 ounces baby spinach leaves (this should be about 4 cups)
- 8 eggs
- 1/4 cup bread crumbs, divided
- 3 ounces feta cheese, crumbled (this is about 1 cup)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Salad
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon oregano, dried
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pint cherry tomatoes, halved
- 3 pepperoncini, stemmed and chopped
- 1/2 cup kalamata olives, pitted and chopped
How to Make
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Step 1: Preheat oven to 450 degrees F.
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Step 2: In an oven proof skillet over medium high heat heat the olive oil and then add the scallions and spinach and cook stirring frequently for 3-5 minutes or until spinach wilts.
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Step 3: In a bowl whisk together the eggs, 2 tablespoons bread crumbs, cheese 3/4 cup water, salt and pepper. Pour mixture into skillet with the spinach and onions and stir to combine. Sprinkle 2 tablespoons bread crumbs over the top and then bake in preheated oven for 20 minutes or until eggs are set and top is browned.
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Step 4: While the frittata is cooking make the salad by whisking the olive oil, lemon juice, oregano, salt and pepper in a bowl. Add tomatoes, pepperoncini and olives and toss.
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Step 5: Invert the frittata onto a serving platter and slice into wedges. Serve warm or at room temperature with the salad.
Nutritional Facts
- Serving Size: 1 (640.5 g)
- Calories 992.5
- Total Fat - 68.1 g
- Saturated Fat - 21.2 g
- Cholesterol - 1827 mg
- Sodium - 1928.3 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 5.7 g
- Sugars - 6.5 g
- Protein - 74.2 g
- Calcium - 533.1 mg
- Iron - 10.9 mg
- Vitamin C - 20.5 mg
- Thiamin - 0.3 mg