Greek Kalamata Olive and Feta Frittata with Oregano Infusion
This oven-baked frittata combines the savory tang of Kalamata olives with creamy feta, finished with a hint of oregano. Perfect for a leisurely brunch.
Preparation
Get these tasks done before you start cooking.
Preparing the Filling
- 1
Slice the red onion
Slice the red onion thinly.
- 2
Prepare the olives
Pit and halve the Kalamata olives.
- 3
Crumble the feta
Crumble the feta cheese and set aside.
Mixing the Egg Base
- 1
Whisk eggs and milk
Crack the eggs into a large bowl and whisk together with the milk.
Tip: Make sure to whisk the eggs thoroughly to ensure an even cook and light texture. Pro Tip: Let the eggs reach room temperature before mixing to help them cook evenly.
- 2
Season
Season with salt and pepper, adjusting to taste.
How to Make Greek Kalamata Olive and Feta Frittata with Oregano Infusion
Total time: 1 h · Yields 4 servings
- 1
Filling Sauté
Heat olive oil in a skillet over medium heat, add red onion, and sauté until soft.
- 2
Combine Ingredients
Mix sautéed onions, olives, feta, and oregano into the egg mixture.
- 3
Bake
Pour the mixture into a greased oven-proof skillet or dish, top with cherry tomatoes, and bake at 350°F (175°C) for 25 minutes until set.
Chef's Tips
Further reading
Frequently asked questions
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, prepare the filling ingredients in advance, and store them separately to combine and bake just before serving.
What can I substitute for milk in the frittata?
You can use almond milk or any plant-based milk alternative for a dairy-free version.
How do I reheat leftovers without drying them out?
Reheat gently in a covered skillet over low heat or in the microwave with a damp paper towel.
Is it possible to add meat to this frittata?
Yes, cooked bacon or sausage can be added for additional flavor and protein.
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