Mediterranean Vegetable Frittata Recipe

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Today’s Mediterranean Vegetable Frittata Recipe is packed with delicious Mediterranean flavors like roasted red peppers, artichokes, kalamata olives and feta cheese. 

Frittatas, like this Moroccan Frittata and Sun-dried Tomato Goat Cheese Frittata, are a great way to impress your guests for brunch or breakfast. This dish is easy to make and healthy.

I love that you can add in whatever ingredients you have on hand and modify it for your guests.

In my house we like to make this and use it for leftovers for the week. My husband will heat it up for breakfast or even lunch throughout the week. If you are a fan of frittatas and breakfast recipes you have to try this Mediterranean Vegetables Frittata version! 

If you like egg dishes you also might like my Caprese Quiche Lorraine Recipe, Greek Baked Eggs or these Pizza Egg Muffins.

Recipe Ingredients

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

• Eggs: This frittata uses 12 eggs. I suggest large eggs.
• Vegetables: The vegetables in this frittata are red onion, spinach, roasted red peppers and artichokes. These all work really nicely together!
• Spices: The spice mixture is oregano, and paprika. You can use smoked paprika for a smoky flavor.
• Cheese: There are three cheese varieties in this frittata. I added feta cheese, mozzarella cheese and sharp cheddar cheese.

How to Make a Mediterranean Vegetable Frittata

Step 1: Whisk the Eggs: Crack the eggs into a large bowl. Add your whole milk and salt and whisk until the egg yolks and whites are blended.

Step 2: Stir in Cheese: Stir in half of the mozzarella and sharp cheddar cheese until the egg mixture until combined and all of the feta cheese. Stir in the chives to the eggs. Set aside.

Step 3: Sauté Vegetables: Heat the olive oil in a 12″ non-stick skillet or cast iron skillet over medium heat. Add the red onion, spinach, oregano, salt and pepper and cook until the spinach is wilted. Stir in the roasted red peppers, artichokes and olives.

Step 4: Pour into Skillet: Whisk the eggs again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables. Sprinkle the remaining mozzarella and cheddar cheese on the frittata.

Step 5: Bake: Bake in the oven for 30 to 35 minutes or until the eggs start to puff up and appear set and the edges are just browning. Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley.

Ways to Modify this Frittata

• Vegetables: You can swap out the vegetables or add additional vegetables. I love adding zucchini, bell peppers, carrots, green onions or broccoli. 
• Cheese:: A variety of cheese works great in this frittata like goat cheese, pepper jack or gouda. 
• Greens: I added spinach to this frittata but you could swap that for arugula, kale or swiss chard. 
• Spices: Spices add so much flavor to this egg dish. Some that I like are za’atar, Italian seasoning, smoked paprika or Greek seasoning. 
• Herbs: Fresh herbs are always a nice addition. Some other herbs you could try are fresh basil, oregano or thyme. 

Storage Tips

Wrap and Freeze: Wrap the entire quiche or individual slices tightly in plastic wrap, then aluminum foil. Place in a freezer-safe bag or container. Freeze for up to 2–3 months.

Storage Time: Before storing, allow the quiche to cool to room temperature. Storing it while warm can lead to condensation, making the crust soggy. Store in the refrigerator for up to 3–4 days. Cover the quiche tightly with plastic wrap, aluminum foil, or transfer to an airtight container. You can store it whole or in slices for easy reheating.