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Oven-Baked Greek Frittata

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

  1. Preheat oven to 375°F. Lightly coat a 9 x 13 baking dish with oil or butter. 

  2. 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.

  3. 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.

  4. Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, for 40 to 45 minutes.