The Ultimate Oven-Baked Greek Frittata Recipe: Easy, Healthy & Crowd-Pleasing Breakfast

Looking for an amazing way to feed a hungry crowd a delicious breakfast or brunch? This incredible Oven-Baked Greek Frittata is your answer! Packed with fresh vegetables, fragrant herbs, and savory feta cheese, it’s a wholesome and satisfying dish that’s ready to be devoured in just about an hour. Whether you’re hosting a weekend brunch or simply want a healthy meal prep option, this frittata is a guaranteed hit.

And let’s be honest, even if you’re not feeding a large group, give this frittata a try! The leftovers heat up beautifully, making it an ideal choice for a wholesome breakfast prepared for the next few days. Imagine starting your morning with a flavorful, protein-packed meal without any fuss!

Why You’ll Love This Oven-Baked Greek Frittata

• Effortlessly Delicious: With minimal hands-on prep, you’ll have a stunning dish that tastes like it took hours.
• Crowd-Pleaser: This recipe yields 12-16 generous servings, making it perfect for gatherings, holidays, or a family feast.
• Healthy & Wholesome: Loaded with fresh spinach, vibrant bell peppers, and juicy tomatoes, it’s a nutritious start to your day.
• Versatile & Customizable: Easily adapt the vegetables or cheese to suit your taste or what you have on hand.
• Fantastic Leftovers: Enjoy a ready-made breakfast for several days, as it reheats wonderfully without losing flavor or texture.

Let’s Get Started on Your Oven-Baked Greek Frittata…

For the Flavorful Veggie Base, You’ll Need…

• Olive oil – I typically use extra-virgin olive oil for its healthy properties and distinct peppery, fruity flavor. As a neutral alternative, avocado oil or refined coconut oil works well. It’s always advisable to avoid seed oils when heating, as they can become toxic.
• Small onion – Finely chopped. You can use white, yellow, or sweet onions, depending on your preference for a milder or sharper onion flavor.
• Red & yellow bell pepper – These vibrant bell peppers add a touch of sweetness and beautiful color to the frittata. Feel free to use orange bell pepper too. Green bell pepper can be a bit too strong and bitter for this delicate dish.
• Kosher salt – Essential for seasoning the vegetables. If substituting with table salt, use about two-thirds of the amount specified, as table salt is finer and denser, meaning a teaspoon contains more actual salt.
• Baby spinach – Fresh baby spinach is ideal here. Its young, tender leaves offer a delicate and slightly sweeter flavor compared to mature spinach. Don’t be shy with the amount; spinach wilts down significantly, and my family loves a generous helping!
• Fresh dill – Finely chopped fresh dill is highly recommended for its light, bright, and uniquely Greek flavor profile. Dried dill is much more potent and can easily overpower the dish, so it’s best avoided for this recipe.
• Cherry or grape tomatoes – Halved. While I’ve made this frittata with fewer tomatoes, the requests always lean towards pieces with the most tomatoes. Now, I consistently use a full two cups to ensure everyone is happy with these sweet bursts of flavor.

Preparing Your Veggie Base

• As you’re sautéing the veggies, preheat your oven to 375°F.
• Lightly coat a 9 x 13 baking dish with oil or butter to prevent sticking and ensure easy removal.
• Heat the olive oil in a large skillet over medium heat.
• Add the chopped onion and bell peppers.
• Season with 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the vegetables are softened and slightly translucent, which usually takes about 5 minutes.

• Add the spinach and minced garlic to the skillet.
• Toss continuously until the spinach has completely wilted, which should take approximately 3 minutes.

• Remove the skillet from the heat and stir in the fresh dill. The residual heat will help release the dill’s aromatic oils.
• Transfer this flavorful veggie mixture to the prepared 9×13 baking dish and spread it into an even layer.

• Distribute the halved tomatoes evenly over the entire surface of the vegetable base in the baking dish. This ensures every slice gets a burst of fresh tomato flavor.

Time to Gather Up the Remaining Ingredients for Your Oven-Baked Greek Frittata.

• Eggs – This recipe uses large eggs. While chilled eggs are fine, using eggs at room temperature can result in a fluffier frittata as they incorporate more air.
• Milk – Whole milk is recommended for a rich, creamy texture. However, reduced-fat milk can also be used, or for an even richer frittata, consider half-and-half or heavy cream. For a dairy-free option, unsweetened almond or soy milk can be substituted.
• Dijon mustard – Dijon adds a subtle tang and depth of flavor that complements the eggs and other ingredients without being overtly “mustardy.” Whole grain mustard is an excellent alternative if you prefer a bit more texture and a slightly milder, earthier flavor.
• Kosher salt – (Remaining teaspoon) As mentioned before, if using table salt, reduce the quantity by about one-third.
• Freshly ground black pepper – For best flavor, always use freshly ground pepper. It adds a delightful aromatic spice that pre-ground pepper often lacks.
• Crumbled feta cheese – Feta is the star cheese in this Greek frittata, offering a salty, tangy, and crumbly texture that is quintessentially Mediterranean.

Feta Cheese and Its Delicious Alternatives

Folks seem to have strong feelings about feta cheese – not everyone loves its pungent, briny flavor. No problem at all! This frittata is incredibly forgiving, and there are many other excellent cheese options you can use as a substitution to suit any palate, just to name a few:

• Halloumi – This Cypriot cheese is perhaps the most similar to feta in terms of its salty, briny notes, especially if you choose a variety packaged in its own brine. If using drier halloumi, it will be milder than feta but still offer a fantastic texture.
• Goat Cheese (Chèvre) – Look for a crumbly variety of goat cheese. While its taste will likely be milder than feta, you’ll still get a wonderful tangy sharpness that pairs beautifully with the vegetables.
• Ricotta – Often considered one of the most popular substitutes for feta cheese in many dishes. The taste is far sweeter and less salty or bitter than feta, but its soft, crumbly texture integrates wonderfully into a frittata, providing a creamy counterpoint.
• Queso Fresco – A fresh Mexican cheese, Queso Fresco is an excellent choice for those seeking a milder version of feta. It crumbles well and is only slightly salty with a delicate hint of tang, making it very approachable.
• Cheddar – For the safest and most universally loved swap, especially when serving this frittata to children, cheddar cheese is always a winner. Its familiar, mild, and savory flavor is sure to please.

Assembling Your Frittata

• In a large bowl, combine the eggs, milk, Dijon mustard, the remaining teaspoon of kosher salt, and the freshly ground black pepper.
• Mix with a whisk until the eggs are completely broken up and all ingredients are thoroughly incorporated. You want a smooth, homogenous mixture.

• Carefully pour the egg mixture over the spinach and tomato base in the baking dish. Gently tilt the dish if needed to ensure the eggs spread evenly.
• Sprinkle the crumbled feta cheese evenly over the top. This will create a beautiful golden crust as it bakes.

Baking and Serving

• Bake in the preheated oven until the top is light golden-brown and the center is set. This typically takes about 40 to 45 minutes.
• To test for doneness, a knife or wooden skewer inserted in the middle should come out clean. If it’s still liquidy, bake for a few more minutes.

What is a Frittata?

A frittata is often described as an Italian-style omelet, but it’s truly so much more! It provides a robust, fluffy egg dish that’s perfect for feeding a hungry crowd, unlike a single-serving omelet. It’s an incredibly versatile way to prepare a delicious egg-bake filled with sautéed vegetables, savory herbs, and delicious cheese. Think of it as a thicker, more substantial version of scrambled eggs or an open-faced omelet that can be baked to perfection.

• The term “frittata” roughly translates to “fried” in Italian, reflecting its traditional preparation method.
• Traditionally, frittatas are started on the stove, where the edges begin to set, then transferred to the oven to finish cooking through and achieve that beautiful golden-brown top. This dual cooking method ensures a creamy interior and a lightly crisp exterior.
• Unlike a quiche, a frittata doesn’t have a crust, making it a naturally gluten-free option and often lighter.

One-Pan Cooking Option

This Oven-Baked Greek Frittata can even be made as a one-pan dish by using a 12-inch cast-iron skillet or any other oven-safe skillet. After sautéing the veggies, adding the dill, and distributing the tomatoes, you can pour the egg mixture directly into the skillet. Transfer the skillet to the oven and bake as directed.

Just keep a close eye on it, as cast-iron tends to retain and distribute heat more intensely. Your frittata may require a bit less time in the oven, so check for doneness a few minutes earlier than the recipe suggests.

Expert Tips for the Perfect Frittata

• Don’t Overcook: A perfectly cooked frittata is just set in the center, not rubbery. The knife test is key!
• Room Temperature Eggs: While not strictly necessary, using room temperature eggs can help them whip up fluffier and blend more smoothly with the milk.
• Preheat Your Skillet (if using one-pan method): For an extra crispy bottom layer, make sure your cast iron skillet is properly preheated before adding the egg mixture.
• Let it Rest: Allow the frittata to rest for 5-10 minutes after baking. This helps it set further and makes for cleaner slices.
• Customize Your Veggies: This recipe is a fantastic base. Feel free to add other quick-cooking vegetables like zucchini, mushrooms, or even cooked sweet potatoes.
• Add a Protein Boost: For a more substantial meal, stir in cooked crumbled sausage, diced ham, or crispy bacon bits with the vegetables.

Serving Suggestions

This Oven-Baked Greek Frittata is a complete meal on its own, but it also pairs wonderfully with a variety of sides to create a truly memorable breakfast or brunch spread. Here are some ideas:

• A simple green salad with a light vinaigrette.
• Crusty bread or toasted bagels.
• Fresh fruit salad for a sweet contrast.
• Muffins or scones for extra indulgence.
• Crispy bacon or savory breakfast sausage links.
• A dollop of plain Greek yogurt or sour cream on top.

Storage and Reheating

One of the best features of this Greek Frittata is how well it stores and reheats, making it perfect for meal prep! To store, allow the frittata to cool completely, then slice it into individual portions. Place the slices in an airtight container and refrigerate for up to 3-4 days.

• To Reheat in the Microwave: Place a slice on a microwave-safe plate and heat for 30-60 seconds, or until warmed through.
• To Reheat in the Oven: For best results and to maintain a crisp texture, preheat your oven to 300°F (150°C). Place frittata slices on a baking sheet and heat for 10-15 minutes, or until thoroughly warmed.

We hope you enjoy preparing and devouring this delightful Oven-Baked Greek Frittata as much as we do. It’s a versatile, nutritious, and incredibly tasty dish that’s perfect for any meal of the day, proving that breakfast can truly be a feast!

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