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Mediterranean Frittata

Mediterranean Frittata
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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.

This Mediterranean Vegetable Frittata makes a hearty and healthy addition to any breakfast or brunch!

Mediterranean Frittata

Featuring fresh eggs mixed with a flavorful assortment of onions, artichokes, spinach, roasted red peppers, feta cheese, mozzarella and cheddar cheese, simply mix and bake for a frittata that is sure to be a fan-favorite!

Mediterranean Frittata

Mediterranean Frittata


  • 12 Heinen's cage-free eggs, whisked just until the egg yolks and whites are blended
  • 3 Tbsp. whole milk or cream
  • 2 Tbsp. olive oil
  • 1/4 cup red onion, diced
  • 1 cup fresh spinach, roughly chopped
  • 1 tsp. oregano
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 2 Tbsp. chives, chopped
  • 1/2 cup Heinen's roasted red peppers, chopped
  • 1/2 cup Heinen's artichoke hearts, quartered
  • 1/2 cup Heinen's kalamata olives, halved
  • 1/2 cup feta cheese, crumbled, divided
  • 1 cup Heinen's shredded mozzarella cheese, divided
  • 1 cup Heinen's shredded sharp cheddar cheese, divided
  • Fresh parsley, for garnish


  1. Preheat the oven to 350°F.
  2. Crack the eggs into a large mixing bowl.
  3. Add the whole milk and salt and whisk until the egg yolks and whites are blended.
  4. Stir in half of the mozzarella and sharp cheddar cheese until combined, then add all of the feta cheese.
  5. Stir in the chives. Set aside.
  6. Heat the olive oil in a 12-inch nonstick skillet or cast-iron skillet. 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.
  7. Whisk the eggs again and pour them over the vegetable mixture, using a spatula to spread it evenly over the vegetables.
  8. Sprinkle the remaining mozzarella and cheddar cheese over the top.
  9. Bake in the oven for 30-35 minutes, or until the eggs start to puff up and appear set and the edges are just browning.
  10. Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley.


  • Feel free to swap out the vegetables for any you like. Any bell pepper works nicely, as well as zucchini, carrots or cauliflower.
  • Feel free to use other spices like coriander, cumin, za’atar and turmeric.
  • Goat cheese can be used in place of feta cheese.

Mediterranean Frittata

Julia Jolliff

By Julia Jolliff

Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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