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Healthy Baked Mediterranean Frittata

Baked Mediterranean Frittata in Oval Baking Pan with cherry tomatoes, spinach, eggs, feta, capers, and olives
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5 from 1 review

EatSimpleFood.com

This easy oven baked vegetable Mediterranean frittata recipe is filled with potatoes, fresh spinach, cherry tomatoes, olives, capers, and feta.

Ingredients

  • 2 tsp olive oil
  • 1 medium yukon potato, peeled & sliced and par-boiled
  • 6 eggs, mixed
  • handful spinach
  • 10 cherry tomatoes, halved
  • 10 olives, sliced or halved
  • 1 Tbsp capers, drained
  • ¾ cup (~ 3 oz)  crumbled feta
  • 1/4 tsp salt
  • pinch black pepper

Instructions

  • Preheat oven to 375F.
  • Grease a 8x8 (or similar) baking dish with olive oil.
  • Bring a medium pot of water to a boil and add sliced potatoes.  Cook ~ 6-8 minutes or until firm but done (remember you are going to bake it again so you want al dente).  Drain and set aside.
  • Mix the eggs and add a little salt and pepper.
  • In greased pan, layer the potatoes, spinach, tomatoes, olives, capers, and feta cheese. 
  • Add eggs on top of everything and gently push any ingredients sticking up into the eggs (it's ok if stuff is still sticking out, it will just get drier - see picture).
  • Place baking dish on a sheet pan in case your frittata fluffs up and spills over in your stove.
  • Bake at 375F for ~ 30 minutes or until set.  Broil in the last couple minutes (watching carefully that it don't burn) if you want the top a golden brown. 
  • Let cool and serve.  Happy eating!  Beckie

Notes

  • Don't like potatoes?  Leave 'em out or substitute a small sweet potato.
  • Like feta cheese?  Add a little more.  All the amounts can be substituted a little to your preference just depending on what your baking dish can hold.
  • Don't have or like feta?  Cool - substitute the cheese of your choice.

Find it online: https://eatsimplefood.com/mediterranean-frittata/