Feta & Dill Frittata


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5 from 1 vote

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 Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast, Brunch
Cuisine: Greek
Servings: 6 servings


  • Cooking spray
  • 1 cup chopped onion
  • 5 oz clamshell baby spinach
  • 1/2 cup jarred roasted peppers well-drained & diced
  • 2 plum tomatoes seeded and diced
  • 1/4 cup chopped kalamata olives
  • 2 cups egg substitute
  • 2/3 cup crumbled feta cheese
  • 2 tbsp minced fresh dill
  • 1/2 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.

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