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Mediterranean Baked Mini Frittata

Mediterranean Baked Mini Frittata

I was in the mood for something healthy and light for lunch. After looking through the refrigerator I made this easy Mediterranean baked mini frittata with fresh oregano, kalamata olives, feta cheese, red onion, spinach, and tomatoes.  It was super quick and easy to put together and it tasted really good!  I loved the combination of salty feta with tangy olives and sweet tomatoes.

Mediterranean Baked Mini Frittata

Ingredients:

  • 2 eggs, well-beaten
  • 2 tsp milk
  • Sea salt and freshly cracked pepper, to taste
  • 3-4 oregano leaves, chopped
  • 2 tsp feta cheese, crumbles
  • 5 kalamata olives, sliced
  • 3 grape tomatoes, sliced
  • 2 tsp red onion finely, diced
  • 2-3 baby spinach leaves, torn

Mediterranean Baked Mini Frittata

How to Make a Mediterranean Baked Mini Frittata

Preheat the oven to 350 degrees.  Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste.

Place a sprinkling of oregano, feta cheese, kalamata olives, red onion, spinach, and tomatoes into the mini baking dish;  add the egg mixture then top with the remaining ingredients.

Mediterranean Baked Mini Frittata

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean.  Remove from the oven and serve immediately.  Enjoy.

Mediterranean Baked Mini Frittata

 

Mediterranean Baked Mini Frittata

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: Greek
Servings: 1
Author: Pam / For the Love of Cooking

Ingredients

  • 2 eggs well-beaten
  • 2 tsp milk
  • Sea salt and freshly cracked pepper to taste
  • 3-4 oregano leaves chopped
  • 2 tsp feta cheese
  • 5 kalamata olives sliced
  • 3 grape tomatoes sliced
  • 2 tsp red onion finely diced
  • 2-3 baby spinach leaves torn

Instructions

  • Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.
  • Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste.
  • Place a sprinkling of oregano, feta cheese, kalamata olives, red onion, spinach, and tomatoes into the mini baking dish; add the egg mixture then top with the remaining ingredients.
  • Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean.
  • Remove from the oven and serve immediately. Enjoy.
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26 Comments

  1. YUM! You make the best frittatas, Pam, and I love that you made this one a single serving. I have everything in my fridge to make this for breakfast this morning. I am off to make this right now! 🙂

  2. One of my fave frittata flavors ever! I need to go out and pick up some individual serving sized baking dishes, though…I keep saying I am going to do it, but haven’t made it! Anyways, YUM!!
    -Erika

  3. I made this for breakfast this morning and it was sooo good! Turned out perfectly! I didn’t have any olives and I forgot the onions and it was still amazing – I can’t wait to make it again with all the ingredients! Thanks for sharing this!