Easy Mediterranean Frittata with Feta and Olives Recipe for Perfect Brunch

“You really have to try this Mediterranean frittata,” my friend Lisa said over a quick text one Saturday morning, and honestly, I was skeptical. Eggs, feta, olives? It sounded like a Mediterranean vacation on a plate — but I wasn’t sure if it would work for a rushed weekend brunch. Still, curiosity got the better of me. The moment I slid that skillet into the oven and the kitchen filled with the aroma of oregano, garlic, and salty feta, I knew this was no ordinary egg dish.

This easy Mediterranean frittata with feta and olives quickly became my go-to for those mornings when I want something fuss-free but still packed with flavor. It’s the kind of recipe that doesn’t ask for much but rewards you with a satisfying, savory bite that makes you pause and appreciate the simple things. Plus, it’s flexible enough for last-minute ingredient swaps, which, let’s face it, is a lifesaver when your fridge is a bit bare.

What stuck with me was how this frittata feels both fresh and comforting—like a little escape without leaving your kitchen. It’s the kind of dish that invites you to linger over your coffee (maybe even a creamy vanilla sweet cream cold brew), savoring every bite while the world slows down just a bit. That’s why I keep coming back to this recipe, time and again, especially when I want to impress guests or treat myself to a cozy morning at home.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, perfect for busy mornings or spontaneous brunches.
• Simple Ingredients: Uses everyday pantry staples like eggs, feta, and olives—no fancy shopping required.
• Perfect for Brunch: A crowd-pleaser that works beautifully alongside fresh fruit or warm, flaky cheddar bay biscuits.
• Crowd-Pleaser: Kids and adults alike love the creamy texture and flavorful bites.
• Unbelievably Delicious: The tang of feta combined with briny olives and fragrant herbs makes for a satisfying flavor combo.

What sets this Mediterranean frittata apart from other egg dishes? It’s the balance of textures and flavors, honestly. The feta melts just enough to become creamy pockets of salty goodness, while the olives add that unexpected punch. Plus, giving the frittata a quick broil at the end creates a lightly golden top that’s irresistible. I’ve tried versions with cottage cheese and Greek yogurt, but this one nails the classic Mediterranean vibe without any extra fuss.

It’s not just a recipe; it’s a little ritual that turns a simple breakfast into a comforting, soul-soothing moment. Whether you’re feeding a hungry family or enjoying a solo late-night snack, this frittata feels like a warm hug from the Mediterranean coast.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, making it a perfect last-minute meal idea.

• Eggs: 8 large eggs (room temperature for better fluffiness)
• Feta Cheese: 1 cup crumbled (I prefer a tangy, crumbly feta like Athenos for that authentic bite)
• Olives: 1/2 cup pitted Kalamata olives, sliced (adds a briny, rich flavor)
• Onion: 1 small red onion, thinly sliced (for a touch of sweetness and crunch)
• Garlic: 2 cloves, minced (aromatic backbone of the dish)
• Fresh Herbs: 2 tbsp chopped fresh oregano or parsley (optional but highly recommended for brightness)
• Olive Oil: 2 tbsp (use extra virgin for the best flavor)
• Milk or Cream: 1/4 cup (60 ml) whole milk or half-and-half (adds creaminess; swap with almond milk if dairy-free)
• Salt & Pepper: to taste (go easy on salt since feta is already salty)
• Red Pepper Flakes: a pinch (optional for a subtle kick)

For a seasonal twist, you can swap the olives with sun-dried tomatoes or add fresh spinach for more greens. If you’re looking for a dairy-free option, try vegan feta alternatives or simply omit the cheese and boost the herbs.

Equipment Needed

• Oven-Safe Skillet: A 10-inch (25 cm) cast iron or nonstick skillet is ideal. Cast iron gives a great crust, but nonstick is easier for cleanup.
• Mixing Bowl: For whisking eggs and milk together.
• Whisk or Fork: To beat the eggs until fluffy.
• Knife and Cutting Board: For prepping onions, olives, and herbs.
• Spatula: To gently lift and check the frittata edges during cooking.

If you don’t have an oven-safe skillet, transfer the egg mixture to a greased baking dish after sautéing the veggies and bake as directed. For budget-friendly options, a heavy-duty nonstick skillet works well and you can find affordable versions at most stores.

Preparation Method

1. Preheat your oven: Set to 375°F (190°C). This allows the frittata to cook evenly and finish perfectly under the broiler.
2. Sauté the aromatics: Heat 2 tbsp olive oil in your skillet over medium heat. Add the sliced red onion and cook for about 5 minutes until soft and translucent. Toss in the minced garlic and cook for another 30 seconds until fragrant. The kitchen will start smelling amazing right here.
3. Whisk the eggs: In a large bowl, beat 8 large eggs with 1/4 cup (60 ml) milk, a pinch of salt, pepper, and red pepper flakes if using. Whisk just until combined and slightly frothy—overbeating can make it tough.
4. Add feta, olives, and herbs: Stir in the crumbled feta, sliced Kalamata olives, and fresh oregano or parsley. This mix creates the signature Mediterranean flavor burst.
5. Pour and cook: Pour the egg mixture over the sautéed onions and garlic in the skillet. Spread evenly and cook on the stovetop over medium-low heat for about 5 minutes. Gently lift the edges with a spatula to let uncooked egg flow underneath.
6. Finish in the oven: Transfer the skillet to the preheated oven. Bake for 10-12 minutes until the center is almost set but still slightly jiggly.
7. Broil for the top: Switch the oven to broil and cook for an additional 2-3 minutes until the top is golden and lightly crisp. Watch carefully to avoid burning.
8. Rest and serve: Remove from oven and let the frittata sit for 5 minutes. This helps it firm up for easy slicing.

Tip: If you notice the edges cooking too fast on the stovetop, turn heat to low to avoid browning. The broiler step is key for that perfect golden top without drying out the middle.

Cooking Tips & Techniques

Cooking a frittata perfectly isn’t rocket science, but a few tricks make a big difference. First, start with room temperature eggs; cold eggs can cause uneven cooking. When whisking eggs, aim for a light, airy mixture but don’t overdo it or the texture will suffer.

Sauté your onions and garlic gently to avoid bitterness. And honestly, don’t skip the broiler step—it’s what gives the frittata that irresistible golden crust. I’ve learned the hard way by rushing straight to serving, ending up with a pale, underwhelming top.

If you find your frittata bubbles too much or curdles, your heat was probably too high. Patience is key here—medium-low heat lets it set slowly and keeps it creamy.

For multitasking, prep your veggies while the oven preheats. This way, everything moves smoothly without scrambling at the last minute. And before serving, let the frittata rest; it’s tempting to dig in right away, but that little pause helps flavors meld and makes slicing cleaner.

Variations & Adaptations

• Vegetarian Boost: Add sautéed spinach, roasted red peppers, or sun-dried tomatoes for a veggie-packed version.
• Protein-Packed: Toss in cooked, crumbled sausage or diced chicken for a heartier meal.
• Dairy-Free: Substitute feta with a dairy-free cheese or omit entirely and add extra herbs and veggies to keep flavor rich.
• Low-Carb Option: Stick to the classic ingredients and serve with a side salad or roasted vegetables for a filling low-carb brunch.
• Seasonal Twist: Swap Kalamata olives for green olives or capers depending on what’s fresh and in stock.

I once tried this frittata with a handful of fresh basil instead of oregano and a sprinkle of smoked paprika—it added a subtle smoky depth that was unexpectedly delicious. Feel free to experiment with your favorite Mediterranean flavors!

Serving & Storage Suggestions

This Mediterranean frittata is best served warm or at room temperature. It pairs beautifully with a crisp green salad or some crusty bread—if you want to get fancy, a side of cheddar bay biscuits works like a charm.

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to avoid rubbery eggs. I like to slice it into wedges and serve cold as a quick snack or pack it in lunch boxes.

Flavors actually deepen after resting overnight, so making it ahead can be a win. Just bring it back to room temperature before serving for the best taste and texture.

Nutritional Information & Benefits

This frittata is a nutrient-packed meal offering roughly 250 calories per serving (1/6 of the frittata), with about 18 grams of protein and moderate fat from eggs and feta. Eggs provide high-quality protein and essential vitamins like B12, while olives and olive oil contribute heart-healthy monounsaturated fats.

It’s naturally gluten-free and can be adapted for dairy-free diets. Plus, the fresh herbs add antioxidants and a burst of flavor without extra calories. I appreciate how filling it is without feeling heavy — great for a balanced brunch that keeps me energized through the morning.

Conclusion

This easy Mediterranean frittata with feta and olives isn’t just another egg dish; it’s a small celebration of simple ingredients that come together in a way that feels both fresh and comforting. Whether you’re feeding a crowd or just yourself, it offers a quick, flavorful option that you can easily tweak for your taste and pantry.

For me, it’s become a staple when I want to impress with minimal effort or just enjoy a quiet morning with a dish that feels like a little getaway. I hope you find it as satisfying and versatile as I do—feel free to share your own twists or questions in the comments, and happy cooking!

FAQs

Can I make this frittata ahead of time?

Yes! It stores well in the fridge for up to 3 days. Reheat gently or enjoy cold for a quick snack.

What can I substitute for feta cheese?

Go for goat cheese for a similar tangy creaminess, or try a dairy-free cheese if you’re avoiding dairy.

Is it possible to make this frittata vegan?

Traditional frittatas use eggs, but you can try a chickpea flour-based batter with vegan cheese and veggies for a plant-based alternative.

Can I add other vegetables to this recipe?

Absolutely! Sautéed spinach, bell peppers, or zucchini all work well and add extra nutrition.

How do I prevent the frittata from sticking to the pan?

Make sure to use enough olive oil and cook over medium-low heat. Using a well-seasoned cast iron skillet or a good-quality nonstick pan helps a lot too.

For more easy egg-centric recipes, you might enjoy the classic deviled eggs or the freezer-friendly breakfast burritos that make busy mornings easier with big flavor.

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