Breakfast + Easy Healthy Recipes

Mediterranean Frittata

10 December 2018
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This frittata takes no time to whip up and is the perfect breakfast option to prepare on a Sunday and enjoy throughout the week.


Serves: 4-6

  • 8 organic eggs
  • sea salt
  • black pepper
  • 2 handfuls baby spinach, shredded
  • ¼ cup chopped basil leaves
  • ¼ cup Kalamata olives, pitted and sliced
  • 50 g smoked salmon, finely sliced or tinned salmon
  • 50 g Danish feta, crumbled (optional)
  • 1 tsp chilli flakes, optional



  1. Preheat the oven to 180°C or 350°F. Line a baking dish with baking paper.
  2. In a large bowl, whisk the eggs and season with salt and pepper.
  3. Spread the baby spinach, basil and half of the olives across the base of the lined dish. Pour over the egg mix.
  4. Sprinkle the smoked salmon, remaining olives and crumbled feta on top and season with chilli flakes, if using.
  5. Bake in the oven for 20-25 minutes or until the frittata is cooked through. To check if the frittata is cooked, insert a skewer. If it comes out clean, the frittata is ready.
  6. Allow it to cool and slice into 6 pieces. Keep stored in the fridge for 2-3 days.


You can replace the smoked or tinned salmon with ½ a cup of roasted vegetables, pumpkin or sweet potato would work well. For a dairy-free option, omit the cheese.


You can find plenty more delicious, quick and easy breakfast ideas in the JSHealth App. You can download the app on iTunes for less than $3 a week and we also offer a free 7-day trial.


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