Greek Feta & Olive Frittata

Greek Feta & Olive Frittata

Frittatas are thick, sturdy Italian omelette pies that can be loaded with any vegetable, herb or cheese according to season or taste, and they're so versatile and easy to make that it's no wonder I've been really getting into them lately for Sunday breakfasts. Filling, nourishing and delicious, I've usually got leftovers for a ridiculously easy reheated breakfast on Monday morning too.

I came up with this meatless Greek-style frittata this past weekend in honor of Peter M, who as a decent and proper Greek will be giving up meat and dairy for a few days or so as part of the Greek Orthodox Lent. I'm not Greek myself, but this frittata was so tasty that it won't be on my account if Peter backslides!

Greek Feta & Olive Frittata

Greek feta & olive frittataGreek Feta & Olive Frittata
Recipe by
Cuisine: Greek
Published on March 11, 2008

Greek-style frittata seasoned with dried herbs and loaded with sweet pan-roasted tomatoes, creamy Feta cheese and tangy Kalamata olives — an amazing breakfast or lunch

Preparation: 10 minutes
Cooking time: 25 to 30 minutes

Print this recipePrint this recipe

  • 3 tablespoons olive oil
  • 1 cup grape or cherry tomatoes
  • 1 red onion, sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 8 large eggs
  • 1 teaspoon paprika
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 1/4 cups feta cheese
  • Heat a large wok over medium heat. When hot, add 2 tablespoons of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the tomatoes and stir for just 30 seconds or so to blister the skins. Remove with a slotted spoon and set aside.

  • Add the onions to the hot oil along with the dried herbs. Sauté for 5 minutes until soft, and remove from heat.

  • Break the eggs into a large bowl, add the paprika, and beat well with a whisk. Add the grape tomatoes, onions and olives. Crumble in 1 cup of the feta cheese, and mix until combined.

  • Preheat an oven to 350°F. Meanwhile, heat a 10-inch oven-safe frying pan or cast-iron skillet with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set.

  • Transfer the pan to the preheated oven and bake for 15 to 20 minutes or until the eggs are set in the center, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Remove the frittata from the oven, crumble the last 1/4 cup of feta cheese over the top, and return the pan under the broiler for another couple of minutes until the top is nicely browned.

  • Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot.

  • Wrap any leftovers in aluminum foil and reheat later at 350°F for 12 to 15 minutes

Makes 4 to 6 servings
Greek Feta & Olive Frittata


AYE Admin said...

Thanks for sending this in to the event! I love the contrast of all the colors. It looks absolutely delicious! Remember to check back after the 19th for the round-up and voting at


test it comm said...

This frittata sounds really tasty! Pass a slice this way. :)

Peter M said...

Whoa Lisa, send that frittata up 401 way.

Thanks for making me a Greek frittata but I can't eat it just yet. I'll end my 3 day fast tomorrow and I'll gladly eat cheese again.

Lisa, you'll still see lots of Lent-friendly dishes over the next few weeks.

Again, thank you!

indosungod said...

Frittata looks delish, I have been planning a frittata for some time now and after seeing this can't resist any longer :)

Kalyn Denny said...

It looks delicious!

Valerie Harrison (bellini) said...

We would all enjoy this tempting frittata Lisa:D

Unknown said...

wow Lisa the frittata looks amazing....have been trying out some greek dishes lately...will surely try this.

Laurie Constantino said...

Yum yum yum, this looks very very tasty - and so comforting. I'd be happy to eat it any time of the year.

Amanda said...

Okay now I have to restrain myself from licking the computer screen--it looks so delicious! Most frittata pictures look so flat, but in that wedge photo I see it's really quite a thick piece... yummy!

NG said...

Hello... i have a question...
does it have to be 8 eggs?
That seems like too much...can i go easy on the eggs and substitute it with something else?
Please suggest.

Lisa Turner said...

8 eggs are really not too much considering how many servings you get from this dish. I suppose you could add more cheese, but I am not sure it would work out as well.

Melanie said...

Looks delicious! Do you think sun dried tomatoes would work too?

Lisa Turner said...

I think sun-dried tomatoes would be perfect.

Melanie said...

I made this with the sun-dried tomatoes and it was great! Thanks for the recipe.

Anonymous said...

Just made this and I also used sun dried tomatoes absolutely wonderful!