Greek Style Frittata

By Theresa Greco

A family friendly egg dish loaded with Greek flavors...perfect for breakfast, lunch and dinner.

  • Yield: Serves 4
  • Cuisine: Greek
  • Course: Lunch

All you need for this recipe and more...


  • 8 large eggs 
  • 2 tablespoon fresh Greek oregano, chopped
  • 1 cup fresh baby spinach, chopped
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 14 ounce can of artichoke hearts, quartered 
  • 1 cup Kalamata olives, pitted and chopped
  • 4 ounces feta cheese, crumbled
  • Salt and pepper


  • Preheat oven to 350. 
  • Whisk eggs in a large bowl with oregano and spinach.  Set aside. 
  • Place a large skillet over medium heat and add oil. Add garlic and cook until fragrant. Stir in tomatoes, olives and artichokes and cook approximately 2-3 minutes or until warm.  
  • Add eggs and cook stirring until they begin to set, another 2-3 minutes. Sprinkle the feta cheese on top and place entire pan in the oven for 3- 5 minutes or until it starts to brown and the eggs are fully set.  
  • Remove from heat, cut into wedges and serve.