Mediterranean Veggie Frittata With Feta and Fresh Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings (1 10-inch frittata)
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 8 large eggs
• 1/4 cup whole milk
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 small yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 2 cloves garlic, minced
• 2 cups baby spinach, packed
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta (about 2 1/2 oz)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill (or basil)
• 1 tsp dried oregano

Do This

• 1. Heat oven to 375°F (190°C). Whisk eggs, milk, salt, pepper, oregano, and half the herbs.
• 2. Sauté onion and bell pepper in olive oil in a 10-inch oven-safe skillet, 5–6 minutes.
• 3. Add garlic 30 seconds, then wilt spinach 1–2 minutes.
• 4. Stir in tomatoes briefly (1 minute), spread veggies evenly, then pour in egg mixture.
• 5. Dot with feta and cook on the stove until edges set, 3–4 minutes.
• 6. Transfer to oven and bake until just set, 10–12 minutes.
• 7. Rest 5 minutes, top with remaining herbs, slice into wedges, and serve.

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Why You’ll Love This Recipe

• Brunch-friendly centerpiece: thick, sliceable wedges that look impressive with minimal effort.
• Big Mediterranean flavor from feta, oregano, and fresh herbs in every bite.
• Packed with vegetables: spinach, tomatoes, peppers, and onions make it feel hearty and fresh.
• One-skillet method: sauté, pour, and finish in the oven for easy cleanup.

Grocery List

• Produce: 1 small yellow onion, 1 red bell pepper, 2 cloves garlic, 2 cups baby spinach, 1 cup cherry tomatoes, fresh parsley, fresh dill (or basil)
• Dairy: 8 large eggs, whole milk, feta cheese
• Pantry: olive oil, kosher salt, black pepper, dried oregano

Full Ingredients

Egg Base

• 8 large eggs
• 1/4 cup whole milk
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp dried oregano

Vegetables

• 2 tbsp olive oil
• 1 small yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 2 cloves garlic, minced
• 2 cups baby spinach, packed
• 1 cup cherry tomatoes, halved

Cheese & Herbs

• 1/2 cup crumbled feta (about 2 1/2 oz)
• 2 tbsp chopped fresh parsley, divided
• 1 tbsp chopped fresh dill (or basil), divided

Step-by-Step Instructions

Step 1: Preheat the oven and set up your skillet

Arrange a rack in the center of the oven and preheat to 375°F (190°C). Use a 10-inch oven-safe skillet (cast iron is ideal). If you’re not sure whether your skillet handle is oven-safe, check the manufacturer’s guidance before you start.

Step 2: Whisk the egg mixture

In a medium bowl, whisk together the 8 eggs, 1/4 cup milk, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp dried oregano until the eggs are completely blended and slightly frothy.

Stir in about half of the chopped herbs (save the rest for finishing): 1 tbsp parsley and 1/2 tbsp dill (or basil). Set aside.

Step 3: Sauté the onion and bell pepper

Heat 2 tbsp olive oil in the skillet over medium heat. Add the diced onion and red bell pepper. Cook, stirring occasionally, until softened and lightly glossy, about 5–6 minutes.

Step 4: Add garlic, then wilt the spinach

Add the minced garlic and cook until fragrant, about 30 seconds (avoid browning it). Add the baby spinach by handfuls, stirring as it wilts. Cook until just wilted, about 1–2 minutes.

If the pan looks watery from the spinach, keep cooking for 30–60 seconds to evaporate excess moisture. This helps the frittata set up nicely.

Step 5: Warm the tomatoes and even out the filling

Add the halved cherry tomatoes and cook for 1 minute, just to take the raw edge off (you want them to stay bright and juicy, not fully collapse).

Use your spatula to spread the vegetables into an even layer across the skillet so every slice gets a good mix.

Step 6: Pour in eggs, add feta, and set the edges

Reduce heat to medium-low. Pour the egg mixture evenly over the vegetables. Gently nudge a few veggies around so the eggs flow into gaps.

Sprinkle the 1/2 cup crumbled feta evenly over the top, letting some pieces sink and some stay visible. Cook on the stovetop until the edges are set but the center is still loose, about 3–4 minutes. You should see the perimeter turning opaque.

Step 7: Bake until just set

Transfer the skillet to the preheated oven. Bake at 375°F (190°C) until the frittata is set in the center and no longer looks wet on top, about 10–12 minutes.

To check doneness, gently shake the pan: the center should wobble only slightly. Avoid overbaking, which can make eggs dry.

Step 8: Rest, garnish, and slice

Remove the skillet from the oven and let the frittata rest for 5 minutes to finish setting and make slicing cleaner.

Top with the remaining fresh herbs: 1 tbsp parsley and 1/2 tbsp dill (or basil). Slice into 6 wedges and serve warm, or let it cool to room temperature for an easy brunch spread.

Pro Tips

• Use medium-low heat before baking: Setting the edges gently prevents a tough, browned bottom.
• Control moisture: Spinach and tomatoes release water; a quick extra minute in the skillet helps keep the texture custardy, not watery.
• Feta placement matters: Dot feta across the top so you get salty, creamy pockets in every slice.
• Don’t overbake: Pull it when the center is just set. It will continue to firm up during the 5-minute rest.
• Easy release: If your skillet tends to stick, run a silicone spatula around the edge after resting before slicing.

Variations

• Greek-inspired: Add 1/3 cup sliced Kalamata olives and 1/2 tsp lemon zest to the egg mixture.
• Heartier brunch: Add 1/2 cup cooked diced potatoes (or roasted sweet potato cubes) to the vegetable layer before pouring in eggs.
• Different greens: Swap spinach for 2 cups chopped kale (cook it 2–3 minutes longer before adding tomatoes).

Storage & Make-Ahead

Let leftovers cool, then refrigerate in an airtight container for up to 4 days. Reheat slices gently in the microwave in 20–30 second bursts, or warm in a 325°F (163°C) oven for about 8–10 minutes until heated through. This frittata is also great served at room temperature. For make-ahead, you can chop the vegetables and herbs up to 24 hours in advance and store them separately in the fridge; whisk the eggs just before cooking for the best texture.

Nutrition (per serving)

Approximate, per 1/6 frittata: 240 calories, 15 g protein, 6 g carbohydrates, 18 g fat, 2 g fiber, 520 mg sodium.