Greek Frittata

Greek Frittata
Staff Writer
Greek Frittata

Greek Frittata

The briny saltiness of black olives and feta cheese perfectly punctuates sweet caramelized onions and cherry tomatoes in this delicious frittata. Baby spinach is wilted slightly in a sauté pan, then covered in eggs and broiled to perfection. This recipe comes to us from Jen of Domestic Divas.


Heat the olive oil in a small, oven-safe, nonstick frying pan over medium heat. Add the onion and sauté until it begins to color, about 5-7 minutes. Add the spinach, stir, and cook until just wilted, about 1-2 minutes. Season with salt and pepper, to taste.

Season the egg whites with salt and pepper, to taste. Add the beaten eggs and egg whites to the pan. Top with the cherry tomato halves, cut side up, olives, and feta cheese. Season again with salt and pepper, to taste.

Continue to cook until the frittata begins to set, about 5-8 minutes. Drizzle with a little extra olive oil and turn on the broiler. Place the frittata under the broiler and cook until the cheese has melted, 1-3 minutes. Let rest for 5 minutes, cut into 4 slices, and enjoy.


Calories per serving:

148 calories

Dietary restrictions:

Low Carb Sugar Conscious, Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 12g 19%
  • Carbs 3g 1%
  • Saturated 3g 15%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 7g
  • Polyunsaturated 2g
  • Protein 7g 14%
  • Cholesterol 144mg 48%
  • Sodium 173mg 7%
  • Calcium 64mg 6%
  • Magnesium 15mg 4%
  • Potassium 155mg 4%
  • Iron 1mg 7%
  • Zinc 1mg 5%
  • Phosphorus 102mg 15%
  • Vitamin A 107µg 12%
  • Vitamin C 5mg 8%
  • Thiamin (B1) 0mg 3%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 38µg 10%
  • Vitamin B12 0µg 7%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 9%
  • Vitamin K 42µg 52%
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