Go ahead and make fun of me, but thanks to my new Mediterranean Vegetable Frittata Recipe I just discovered how amazing kalamata olives are with eggs. I didn’t know, I had no idea and my whole olive life has been a lie. This was the best frittata that I have ever eaten and it’s thanks to those salty, briny olives that I chopped up and threw in there on a whim. Mr Magpie even told me he’d eat this daily if I wanted to keep on making it. When you add in all those vegetables, a little bit of milk and Feta cheese….heaven.
What is a Frittata?
First, I can never spell frittata correctly, so if you see the word all over this post with tt’s and t’s and they are in the wrong places…don’t say that I didn’t warn you. My spellchecker doesn’t even pick up the correct spelling of frittata, so it’s useless as a helper. What exactly IS a frittata other than confusing to spell? It’s a baked egg dish that has no crust.
How do you make a frittata recipe?
You mix eggs with a little bit of cream or milk, add in your vegetables place it in a pie plate or a pan and bake it in the oven. If you are wanting vegetables that require cooking, you simply cook them first and add the other ingredients later. Frittata’s are that easy to make and are probably the easiest breakfast dish to customize.
What’s the difference between a frittata and an omelette?
While both a frittata and an omelette are heavily egg based the difference is that an omelette is cooked in a pan on top of the stove, then the fillings are folded into the middle of it. A frittata can start on the stove (frying vegetables etc) but will be moved to the oven to finish baking up. Not only that, in a frittata recipe the filling ingredients are mixed into the entire dish, not just the middle.
Is a frittata a quiche then?
Nope. Quiche usually have crusts on them while a frittata doesn’t. If you make a crustless quiche, you’ve pretty much made a frittata. Quiche also tend to have more milk and are more custardy than a frittata, this is heavy on the eggs, not the milky custard filling.
This frittata recipe uses a lot of vegetables in it to get my fix in first thing in the morning. Let’s face it, I’m also sneaking in vegetables for Mr Kitchen Magpie as well, since he wouldn’t purposefully touch spinach at 9 am. Ever. However when I mixed in the olives, spinach, Feta cheese and Greek seasoning, this frittata suddenly became the easiest way for me to get him to eat his veggies. It’s also an easy way for me to check off a healthy serving of vegetables first thing in the day, because as we all know the day jut gets busier from breakfast on.
I know. Mr Magpie is 42 and I still have to nag him to eat his vegetables. If I didn’t buy them, there would be no vegetables in the fridge, no word of a lie. If I am away he’ll buy the pre-made trays from the store so the kids will have vegetables, and he’ll eat toast and peanut butter for a week.
This frittata recipe will ensure that there are always kalmata olives in my fridge! A hint: I buy them in the bulk section at my local grocery stores, the ones where you load up your own container. These always seem to be the best olives!
If you are looking for other vegetable breakfast dishes try my:
- Curried White Bean and Kale Skillet
- Asparagus, Capicollo and Egg Breakfast Pizza
- Swiss Mushroom Asparagus Quiche
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Mediterranean Vegetable Frittata
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Total Time
- 35 minutes
- Breakfast Meals
- Karlynn Johnston
- 6 eggs
- 1/3 cup milk
- 1/2 cup diced cherry tomatoes
- 1/3 cup chopped kalamata olives
- 1 1/2 cups chopped spinach
- 1/4 cup crumbled feta
- 1 teaspoon Greek Seasoning
- Preheat oven to 400 degrees. Grease a 8 inch pie pan or quiche dish.
- Whisk up eggs and milk until well blended. Add in remaining ingredients and mix well.
- Bake for 15-20 minutes or until eggs are set.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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