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Greek Veggie Frittata


  • 9 eggs
  • 3 Tbsp cream or half and half
  • Salt and pepper
  • ½ tsp oregano
  • extra virgin olive oil
  • 2 russet potatoes peeled and diced
  • 1 red onion halved and sliced
  • 1 zucchini sliced thinly
  • 1 cup lightly chopped spinach
  • ¼ cup banana pepper slices
  • ¼ cup sliced black olives
  • ½ cup grape tomatoes
  • 4 oz mozzarella cheese
  • 4 oz feta cheese crumbled


  • Preheat the oven to 350°.
  • Heat an oven-safe nonstick frying pan over medium to medium-high heat. Drizzle with extra virgin olive oil. Add the potatoes to the pan. Season the potatoes with oregano, salt, and pepper. Cook covered for 5 minutes.
  • Add onions and cook for 5-10 more minutes, covered or until potatoes have softened.
  • Meanwhile in a medium-sized bowl, whisk together the eggs and the cream.
  • Add zucchini to the pan and saute for a couple of minutes before following with spinach, peppers, and olives.
  • Pour whisked eggs and cream evenly over the veggies in the pan.
  • Bake in the pan in the oven for about 10-15 minutes.
  • Remove pan from the oven to make sure the frittata has set. Then add the mozzarella and feta cheeses evenly over the frittata. Put back in the oven for 5-10 more minutes or until the cheese has melted.


If you want a more "eggy" frittata, feel free to use a dozen eggs in this dish.