This scrumptious Mediterranean frittata is packed full of flavor and makes a great addition to your breakfast, lunch, or dinner meal plans. It is an inexpensive dish, and it is quick, & easy to make.

mediterranean frittata in a cast iron skillet

Making a Mediterranean Frittata

I love making this Mediterranean frittata for my family because it is a simple weekday meal. And it is a dish that the entire family enjoys!

Whenever I can find something that the entire family loves – including our children, I call it a win!

Filled with delicious Mediterranean flavors like olives, tomatoes, artichokes, it is both packed with flavor and easy to make.

What is the Difference Between a Frittata and a Quiche

A frittata is an Italian dish made of eggs and additional ingredients like vegetables and sometimes meats.

Both frittatas and quiches are delicious egg dishes that are pretty similar. However, there are a couple of slight differences.

A frittata is made starting out on a stove top and is typically finished off in the oven or sometimes broiler.

A quiche is always made in the oven. It will usually have a crust, but doesn’t always have to.

Usually there is more cream in a quiche than a frittata. However, I love the addition of creaminess to this frittata recipe. It really is a combination of both frittata and quiche!

Be sure to check out the full recipe and ingredient list in the recipe card below.

Tips for Making a Frittata

Choose the right pan. I prefer to use a cast iron skillet. Make sure that yours is well seasoned, including the sides of the skillet. This will prevent the frittata from sticking to the pan.

Because a frittata starts off on the stovetop and finishes in the oven, you’ll want to make sure to use a pan that can easily be transferred from stovetop to oven.

Choosing the right size pan is also important. I used a 10” cast iron skillet for this recipe. If you use a different size, the cook times will need to be adjusted a bit.

Use full fat dairy. Trust me here. Using a full fat dairy helps contribute to the creaminess of this dish.

Tips

Avoid overcooking your frittata. A frittata should be creamy and custard like. An overcooked frittata will be spongy. Pull the frittata out of the oven when it starts to set, but before it is finished. Then add a little bit of cheese to the top of the frittata to give it a more golden crust on top.
Bake for about 20-30 minutes. Or until eggs are set. A good rule of thumb to prevent overcooking — check about 10 minutes before the frittata is supposed to be done.
To add a little bit of golden brown “crust” to the top, add a handful of shredded cheese. This is optional, but I like to use shredded Parmesan cheese for the topping.
You can also try adding it to the broiler for just a few minutes to help give that gorgeous golden crusty top. But be careful not to overcook!

Mediterranean Frittata Recipe

Filled with classic Mediterranean flavors like Kalamata olives, tomatoes, and artichokes, this fritatta makes a perfect dish for any meal. Try it for breakfast, lunch, or dinner!

Mary Woita

Prep Time 10

Cook Time 20

Total Time 30

Serving Size

Equipment

Cast Iron Skillet

Ingredients

2 tablespoons of butter
1 small onion
2 garlic cloves
½ cup canned artichoke hearts
8 farm fresh eggs
1 medium or large tomato
8 oz shredded cheese see note
3 tablespoons heavy cream
⅓ cup mix of Greek Kalamata olives and Italian Castelvetrano olives both pitted and see note
½ teaspoon salt or to taste

Instructions

Preheat oven to 350 degrees F. While oven is preheating, heat up your cast iron skillet over medium heat and add butter.
Slice up onion into half moon shape. So, cut it in half and then slice it long ways. And add the onions to the preheated cast iron skillet with butter.
Sauté the onions until they start to become translucent and soft.
While the onions are cooking, prepare the egg mixture.
In a bowl, whisk together the eggs, heavy cream, and salt. Shred the entire block of cheese and fold into the egg mixture. Slice the garlic thinly and add to the skillet. Give a quick toss. Add the artichoke hearts.
Evenly distribute the onions, garlic, and artichoke hearts in the pan and remove from heat. Now, you’ll begin to layer in the remaining ingredients. Start adding in the olives evenly around the pan. Then layer the sliced tomatoes on the top.
Pour egg mixture over the vegetables and add the skillet pan to the oven.
Bake for about 20-30 minutes. Or until eggs are set. A good rule of thumb to prevent overcooking — check about 10 minutes before the frittata is supposed to be done.
To add a little bit of golden brown “crust” to the top, add a handful of shredded cheese. This is optional, but I like to use shredded Parmesan cheese for the topping. You can also add the frittata under the broiler for about 2-4 minutes.
Be really careful not to overcook it.
Allow to cool for about 10 minutes, cut into wedges. And enjoy!

Notes

For the shredded cheese, you can use whatever cheese you have on hand. I’ve used both mozzarella and sharp cheddar for this recipe and they’ve come out great!

You can also opt out of combining the olives if one is harder to find. Keep it simple!