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Mediterranean
Mediterranean Olive Frittata Breakfast
25 min total10 prep15 cook4 servings310 cal
VegetarianClassicLow-CarbContains eggContains dairy
Mediterranean frittata with olives, sun-dried tomatoes, and feta — a protein-rich breakfast that travels well from Cyprus to the Greek islands.
Ingredients
dairy
- 8eggs
- 0.5 cupfeta cheese
pantry
- 0.5 cupKalamata olives
- 0.25 cupsun-dried tomatoes
- 2 tbspolive oil
- 0.5 tspsalt
- 0.5 tspblack pepper
produce
- 0.25 cupfresh parsley
- 2 clovesgarlic
Steps
- Whisk eggs with salt and pepper.
- Chop olives, tomatoes, parsley, and mince garlic.
- Heat olive oil and sauté garlic 30 seconds.
- Pour in eggs and scatter olives and tomatoes.
- Cook on medium-low until edges set.
- Crumble feta over top and broil 2 minutes until golden.
- Rest 3 minutes and slice into wedges.
- Serve warm with extra parsley.
Tips
- Pat olives and sun-dried tomatoes dry to avoid watery eggs.
- Cook on low after the initial sear for a creamy center.
- Feta added at the end stays creamy rather than rubbery.
- Serve with crusty bread and a simple salad.
