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greek frittata keto

greek frittata

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Course: Breakfast
Cuisine: American, Mediterranean
Servings: 6


  • 8 eggs, whisked
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons Kalamata olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • dash of salt
  • 2 tablespoons ghee - or unsalted butter
  • 1 roma tomato sliced
  • 1/2 cup spinach, chopped


  • Preheat oven to broil setting. In a bowl, whisk together eggs, heavy cream, feta, olives, garlic powder, pepper, and salt.
  • Heat a non-stick, oven safe skillet over medium-high heat. Add ghee or butter to skillet and melt. Add tomato and spinach and cook down for approx 2 to 3 minutes.
  • Pour egg mixture into skillet and stir with {rubber} spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top, but still a little runny on top.
  • Place pan into oven and broil for 4 to 5 minutes, until lightly browned and fluffy. Remove from broiler, and top with additional feta and olives, if desired.
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