Name: oven-baked greek frittata
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tablespoons olive oil; 1 small onion, chopped; 1/2 red bell pepper, seeded & chopped ((about 4 ounces)); 1/2 yellow bell pepper, seeded & chopped ((about 4 ounces)); 1 1/2 teaspoons kosher salt, divided; 8 ounces baby spinach ((about 8 packed cups)); 2 garlic cloves, peeled & minced; 2 tablespoons fresh dill, chopped; 2 cups cherry or grape tomatoes, halved ((about 14 ounces)); 12 large eggs; 2 cups milk; 1 tablespoon Dijon mustard ((or whole grain mustard)); 1/4 teaspoon freshly ground black pepper; 1 cup crumbled feta cheese

Looking for an awesome way to feed a hungry crowd a delicious breakfast? This amazing Oven-Baked Greek Frittata is ready to be devoured in just an hour.

And guys …even if you’re not feeding a bunch of people, give this frittata a try. The leftovers heat up beautifully. Would be a treat to have a wholesome breakfast prepared for the next few days, right?

Let’s get started on your Oven-Baked Greek Frittata…

For the flavorful veggie base, you’ll need…

Olive oil
Small onion
Red & yellow bell pepper – Use your favorite ..red, yellow or orange. Green pepper may be too strong here.
Kosher salt
Baby spinach – Feel free to use as little or as much as you prefer. My family likes a generous amount.
Fresh dill
Cherry or grape tomatoes

I’ve made this frittata with less tomatoes. It was still good but the requests kept coming for a piece with the most tomatoes in it. At this point, I always use a full two cups. As a result, everyone is happy.

As you’re sautéing the veggies, preheat your oven to 375°F.
Lightly coat a 9 x 13 baking dish with oil or butter.
Heat the olive oil in a large skillet.
Add the chopped onion & peppers.
Season with 1/2 teaspoon of the salt.
Cook until softened, for about 5 minutes.

Add the spinach and garlic.
Toss until wilted, for about 3 minutes.

Remove from the heat and stir in the dill.
Transfer to the prepared baking dish and spread in an even layer.

Distribute the halved tomatoes over the entire surface.

Time to gather up the remaining ingredients for your Oven-Baked Greek Frittata.

Large eggs
Milk – Best to use whole or 2% milk
Dijon mustard – Whole grain mustard is a good alternative
Kosher salt
Freshly ground black pepper
Crumbled feta cheese

Folks seem to have strong feelings about feta cheese …not everyone loves it. No problem.

There are lots of other options that can be used as a substitution, just to name a few…

Halloumi – This Greek cheese is probably the most similar to feta. If you choose halloumi that is not packaged in its own brine, it is milder than feta.
Goat – Look for a crumbly variety of goat cheese to use as a replacement for feta. The taste will likely be milder but you’ll still have some tangy sharpness in your frittata.
Ricotta – This happens to be the most popular substitute for feta cheese. The taste is far more sweet without the saltiness and bitterness of feta. But the crumbly texture is similar and would work well in this recipe.
Queso Fresco – This is a Mexican cheese that is an excellent choice when looking for a milder version of feta. It crumbles well and is slightly salty with just a hint of tang.
Cheddar – The safest swap when serving this frittata to children who almost always love their cheddar cheese.

In a large bowl, combine the eggs, milk, mustard, remaining teaspoon of salt and the freshly ground black pepper.
Mix with a whisk until the eggs are completely broken up and incorporated.

Carefully pour the egg mixture over the spinach mixture in the baking dish.
Sprinkle evenly with the feta.

Bake until the top is light golden-brown for about 45 minutes.
A knife inserted in the middle should come out clean.

What is a frittata?

A frittata is sort of like an omelet only better. It provides enough to feed a hungry crowd.
It’s a great way to prepare a delicious egg-bake filled with sautéed vegetables, herbs and cheese. The perfect crowd-pleaser.
The term frittata roughly translates to “fried” in Italian. Traditionally, frittatas are partially cooked on the stove then transferred to the oven.

This Oven-Baked Greek Frittata can be made in one pan by using a 12″ cast-iron or oven-safe skillet. After sautéing the veggies and adding the dill and tomatoes, pour the egg mixture directly into the skillet. Transfer to the oven and bake as directed.

Keep an eye on it though. The cast-iron tends to hold more heat and your frittata may require a bit less time in the oven.

5 from 2 votes

oven-baked greek frittata

Inspired by Diane Morrisey on Instagram

Ready in just an hour, serve with bagels, muffins & fruit for a crowd-pleasing feast.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12 to 16 servings

Author Rosemary Stelmach

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1/2 red bell pepper, seeded & chopped (about 4 ounces)
1/2 yellow bell pepper, seeded & chopped (about 4 ounces)
1 1/2 teaspoons kosher salt, divided
8 ounces baby spinach (about 8 packed cups)
2 garlic cloves, peeled & minced
2 tablespoons fresh dill, chopped
2 cups cherry or grape tomatoes, halved (about 14 ounces)
12 large eggs
2 cups milk
1 tablespoon Dijon mustard (or whole grain mustard)
1/4 teaspoon freshly ground black pepper
1 cup crumbled feta cheese

Instructions

Preheat oven to 375°F. Lightly coat a 9 x 13 baking dish with oil or butter.
Heat the olive oil in a large skillet. Add the chopped onion & peppers. Season with 1/2 teaspoon of the salt. Cook until softened, for about 5 minutes. Add the spinach and garlic. Toss until wilted, for about 3 minutes. Remove from the heat and stir in the dill.
Transfer to the prepared baking dish and spread in an even layer. Distribute the halved tomatoes over the entire surface.
In a large bowl, mix the eggs, milk, mustard, remaining teaspoon of salt and the freshly ground black pepper with a whisk until the eggs are completely broken up and incorporated. Carefully pour the egg mixture over the spinach mixture in the baking dish. Sprinkle evenly with the feta.
Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, for 40 to 45 minutes.

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