Mediterranean Frittata

This hearty Mediterranean Frittata is packed full of fresh flavors and makes an amazing protein-rich breakfast, brunch, or light dinner.

Many people enjoy Mediterranean meals because of their light and fresh flavors. This frittata makes for an excellent brunch or even breakfast for dinner. It is versatile enough that you can also add what veggies, cheese, or meats you have on hand to truly make it your own.

Inside the Freezer Meals 101 Club, we share all our tips and tricks gained from 20 years of making freezer meals and share them with you. We’ve made all the mistakes, so you don’t have to. We’ll help you stack your freezer so you never have to worry about what’s for dinner, or even breakfast, again!

Mediterranean Frittata Recipe

Ingredients:

• 2 tsp. olive oil
• 1 red bell pepper, seeded and diced
• 1 zucchini, medium diced
• ½ purple onion, minced
• 10 egg
• salt to taste
• pepper to taste
• ½ tsp. oregano
• ⅛ tsp. red pepper flakes
• 2 cloves of garlic, minced
• ¼ cup Kalamata olives, pitted and chopped
• 5 oz. spinach, frozen, thawed, and drained
• ¾ cup mozzarella cheese, shredded
• 1 cup feta cheese, crumbled
• ½ cup. Parmesan cheese, shredded
• ½ cup heavy cream
• 1 cup grape or baby tomatoes, halved, for the day of cooking.

Assembly Instructions:

• In a skillet, heat oil and cook the red pepper, zucchini, and onion over medium heat for 3 to 5 minutes.
• Remove from heat.
• In a medium bowl, whisk together the eggs, salt and pepper, oregano, and red pepper flakes.
• Add the minced garlic, Kalamata olives, spinach, Parmesan, mozzarella cheese, feta, and heavy cream.
• Stir in the peppers, zucchini, and onions, and pour into a large resealable freezer bag.
• Remove excess air, seal, and freeze.

Cooking Instructions:

• Thaw. Pour bag contents into an 8×8 greased casserole dish or foil pan.
• If desired, stir in 1 cup of halved baby tomatoes.
• Bake at 350° for 40-50 minutes. Don’t overcook.
• Remove from the oven when it is puffy and slightly browned.

Additional Notes

Once you thaw out the frozen spinach, squeeze the spinach to get as much moisture out as possible. This will help to ensure you have the right consistency in your frittata and it isn’t too runny.

What to Serve With This Dish

What is great about this meal is that you don’t need any additional sides if you don’t want them. You could pair it with some crusty bread or toast in the morning or a fresh bowl of fruit. If you’re serving this for brunch, you could include roasted potatoes or crispy hashbrowns. For breakfast for dinner, you could pair it with a side of herbed couscous or a tomato cucumber salad.

For more recipes like this one, check out our Make-Ahead Quiche, a personal favorite, our Mixed Berry French Toast Casserole, or our Easy Shakshuka Recipe.

Print

Mediterranean Frittata

Prep Time

15 mins

Cook Time

40 mins

 

Course: Breakfast

Servings: 7

Calories: 348 kcal

Ingredients

• 2 tsp. olive oil
• 1 red bell pepper seeded and diced
• 1 zucchini medium diced
• ½ purple onion minced
• 10 egg
• salt to taste
• pepper to taste
• ½ tsp. oregano
• ⅛ tsp. red pepper flakes
• 2 clove garlic minced
• ¼ cup Kalamata olives pitted and chopped
• 5 oz. spinach frozen thawed and drained
• ¾ cup mozzarella cheese shredded
• 1 cup feta cheese crumbled
• ½ cup. Parmesan cheese shredded
• ½ cup heavy cream

For day of cooking:

• 1 cup grape or baby tomatoes halved

Instructions

Assembly instructions:

1. In a skillet, heat oil and cook the red pepper, zucchini and onion over medium heat for 3 to 5 minutes.
2. Remove from heat.
3. In a medium bowl, whisk together the eggs, salt and pepper, oregano, and red pepper flakes.
4. Add the minced garlic, Kalamata olives, spinach, Parmesan, mozzarella cheese, feta and heavy cream.
5. Stir in the peppers, zucchini and onions and pour into a large resealable freezer bag.
6. Remove excess air, seal and freeze.

Cooking instructions:

1. Thaw.
2. Pour bag contents into a 8×8 greased casserole dish or foil pan.
3. If desired, stir in 1 cup of halved baby tomatoes. Bake at 350° for 40-50 minutes. Don’t overcook.
4. Remove from the oven when it is puffy and slightly browned.

Recipe Notes

Once thawed, squeeze the spinach to get as much moisture out as possible.