Feta & Dill Frittata

This Greek-inspired frittata is a delicious way to start your morning, or end your day. It's great with lemon and oregano roasted potatoes or home fries as a perfect meal.

Prep:  5 minutes
Cook: 30 minutes
Yield: 6 Servings


  • Cooking spray
  • 1 cup chopped onion
  • 5 oz clamshell baby spinach
  • ½ cup jarred roasted peppers, well-drained & diced
  • 2 plum tomatoes, seeded and diced
  • ¼ cup chopped kalamata olives
  • 2 cups egg substitute
  • 2/3 cup crumbled feta cheese
  • 2 TB minced fresh dill
  • ½ tsp kosher salt
  • 1/8 tsp black pepper


Preheat oven to 350 degrees. Coat a 10” nonstick skillet w cooking spray.  Add onion and sauté for 5-7 minutes or until softened.  Add spinach, roasted peppers, tomato, and olives and toss for 5 minutes or until spinach has wilted.  Whisk together egg substitute, feta, dill, salt, and pepper and pour over veggie mixture in pan. 

Cook for 5-7 minutes or until bottom begins to set.  Transfer to oven and bake an additional 15-20 minutes or until center is set.  Remove from oven, cut into 6 pieces and serve warm.


If your nonstick skillet has a coated handle you can cover it with aluminum foil to make sure it’s oven safe.