Mediterranean Frittata Recipe

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Vegetables

In a large skillet, heat olive oil over medium heat. Add diced red onion and bell pepper, and sauté for about 5 minutes until softened. Add fresh spinach and cook until wilted, about 2 minutes. Stir in halved cherry tomatoes.

Mix the Egg Mixture

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Combine Ingredients

Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle crumbled feta cheese evenly on top.

Bake the Frittata

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden on top.

Cool and Serve

Remove the frittata from the oven and let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature.

Prepare the Tapenade

In a food processor, combine black olives, green olives, sun-dried tomatoes, capers, and minced garlic. Pulse until the mixture is coarsely chopped.

Add Oil and Season

With the food processor running, drizzle in the olive oil and lemon juice until the tapenade reaches your desired consistency. Stir in chopped parsley and season with salt to taste.

Chill and Serve

Transfer the tapenade to a serving bowl and chill in the refrigerator until ready to serve.

Make the Aioli

In a small bowl, mix together mayonnaise, minced garlic, lemon juice, and salt until well combined. Adjust seasoning to taste.

Serve

Serve the aioli alongside the frittata and tapenade as a delicious dipping sauce.