Greek Frittata

A frittata is a chameleon meal. It works as breakfast, lunch, and dinner. Easy enough to whip up in a hurry, but classy enough to serve for guests. Hearty without being heavy. Excellent vehicle for whatever needs to get used up in your fridge. Here is a Greekish version inspired by the contents of my refrigerator.

Makes: 1


  • small oven-safe saute pan


  • 2 eggs
  • 1/4 cup creamy liquid (milk, mylk, half and half, or heavy cream)
  • 1 teaspoon salt
  • olive oil
  • 1/4 cup sliced onion
  • red wine vinegar
  • 1 tomato, chopped
  • handful of arugula or spinach
  • 1/4 cup crumbled feta
  • handful of kalamata olives
  • 2 big pinches oregano, fresh of dried
  • big pinch red pepper flakes


  • In a cup, marinate the onion slices in a glug of red wine vinegar. The longer the better, but 5 minutes is enough in a pinch. Reserve onions and use the vinegar to dress a side salad.
  • Preheat oven to 425°F.
  • Whisk together eggs, milk, and salt and let sit at room temperature. Giving the eggs and salt time together for 5+ minutes will produce a fluffier texture. If you have extra time, let the mixture come to room temperature for even more fluff.
  • Add a healthy splash of olive oil to the pan (enough to coat bottom and sides)  and heat over medium.
  • Add onions, tomatoes, greens, feta, olives, oregano, and red pepper flakes to egg mixture and stir to combine.
  • Pour mixture into pan. Cook on the stove until the bottom has solidified, about 10 minutes.
  • Transfer to top rack of oven and cook until the top of the frittata has solidified, about 7-8 minutes.