Greek Frittata with Olives and Feta Recipe

If you’re looking for a hearty dish that fits your low-carb lifestyle, this greek frittata with olives and feta is perfect. It’s a vegetarian-friendly option bursting with classic Mediterranean flavors like kalamata olives, fresh oregano, and tangy feta. You can enjoy it any time of day—breakfast, lunch, or dinner—with minimal cleanup and maximum taste.

Ingredients

• 8 large eggs
• 1 cup crumbled feta cheese (reserve some for topping)
• 1 cup spinach (chopped)
• 1 cup diced zucchini (optional for extra nutrients)
• ½ cup sliced kalamata olives
• ½ cup grape tomatoes (halved)
• ½ small red onion (thinly sliced)
• 1 teaspoon fresh oregano (chopped)
• ½ teaspoon paprika (optional kick)
• Salt and pepper to taste
• 1 tablespoon olive oil or cooking spray

Directions

1. Preheat your oven to 350°F.
2. In a mixing bowl, whisk the eggs. Stir in most of the feta, the spinach, zucchini, olives, tomatoes, onion, oregano, paprika, salt, and pepper.
3. Warm a 10-inch oven-safe skillet over medium heat with a drizzle of olive oil or use cooking spray.
4. Pour the egg mixture into the skillet. Let it cook for about 4 minutes, or until the bottom begins to set.
5. Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the center is just set.
6. Switch your oven to broil for a couple of minutes to lightly brown the top. Sprinkle the reserved feta on top before placing it under the broiler.
7. Remove from the oven, let the frittata cool slightly, then slice into wedges and serve warm.

Tips & variations

• To store: Wrap leftover slices in aluminum foil, then reheat at 350°F for 12 to 15 minutes.
• Meal prep: Make a large batch and keep it in the fridge for up to four or five days to enjoy throughout the week.
• More protein: Mix in ground lamb if you’d like an even heartier dish.
• Extra veggies: Add bell peppers, mushrooms, or sun-dried tomatoes to boost flavor.
• Dairy-free version: Skip the feta or use your favorite dairy-free cheese alternative.

Nutrition facts

A typical serving of this Greek frittata is estimated to be around 366 calories, with approximately 4 net carbs and 11 grams of protein. It’s also a good source of calcium, potassium, and other essential nutrients. Exact values may vary based on portion size and additional ingredients.

Final thoughts

Whether you need a quick weeknight dinner or a make-ahead breakfast, this greek frittata with olives and feta checks all the boxes. It’s low in carbs, full of fresh flavors, and simple to customize. Enjoy it hot out of the oven, tuck it into a meal-prep container, or even take it to a potluck. It’s a versatile recipe that invites you to get a little creative—without straying from your health goals.

Frequently asked questions (faqs)

1. Can I freeze the frittata?
   Yes. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Thaw overnight in the fridge and reheat in the oven at 350°F.

2. Is this recipe gluten-free?
   It is naturally gluten-free, as there’s no crust or flour involved.

3. Can I add meat?
   Absolutely. Ground lamb or even cooked chicken can turn this into a more filling dish while still keeping carbs low.

4. What if I don’t have fresh spinach?
   Frozen spinach works well, just be sure to thaw and squeeze out any excess moisture before adding it to the eggs.

5. Can I make this in a muffin tin?
   Yes. Pour the egg mixture into greased muffin cups and bake for roughly 15 minutes or until fully set. This is great for easy, grab-and-go portions.

Greek Frittata with Olives and Feta Recipe

Recipe by AngryLionFitness.com

Course: Low-Carb Diet Recipes

Ingredients

• 8 large eggs

• 1 cup crumbled feta cheese (reserve some for topping)

• 1 cup spinach (chopped)

• 1 cup diced zucchini (optional for extra nutrients)

• 1/2 cup sliced kalamata olives

• 1/2 cup grape tomatoes (halved)

• 1/2 small red onion (thinly sliced)

• 1 teaspoon fresh oregano (chopped)

• 1/2 teaspoon paprika (optional kick)

• Salt and pepper to taste

• 1 tablespoon olive oil or cooking spray

Directions

• Preheat your oven to 350°F.
• In a mixing bowl, whisk the eggs. Stir in most of the feta, the spinach, zucchini, olives, tomatoes, onion, oregano, paprika, salt, and pepper.
• Warm a 10-inch oven-safe skillet over medium heat with a drizzle of olive oil or use cooking spray.
• Pour the egg mixture into the skillet. Let it cook for about 4 minutes, or until the bottom begins to set.
• Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, or until the center is just set.
• Switch your oven to broil for a couple of minutes to lightly brown the top. Sprinkle the reserved feta on top before placing it under the broiler.
• Remove from the oven, let the frittata cool slightly, then slice into wedges and serve warm.