Greek Style Frittata

By: Theresa Greco

  • Yield:

    4 Servings

  • Cuisine:


  • Course:



8 large eggs
2 tablespoons fresh Greek oregano, chopped
2 tablespoons olive oil
1 clove garlic, minced
1 cup cherry tomatoes, halved
1 (14 ounce) can artichoke hearts, quartered
1 cup Kalamata olives, pitted and chopped
4 ounces feta cheese, crumbled
Salt and pepper


  1. Preheat oven to 350°F.
  2. Whisk eggs in a large bowl with oregano and spinach. Set aside.
  3. Place a large Farberware® Dishwasher Safe Nonstick skillet over medium heat and add oil. Add garlic and cook until fragrant. Stir in tomatoes, olives and artichokes and cook approximately 2-3 minutes or until warm.
  4. Add eggs and cook stirring until they begin to set, another 2-3 minutes. Sprinkle the feta cheese on top and place entire pan in the oven for 3- 5 minutes or until it starts to brown and the eggs are fully set.
  5. Remove from heat, cut into wedges and serve.