• Medium eggs 6
  • Cherry tomatoes 8
  • Feta cheese 250 grams
  • Grated parmesan cheese 75 grams
  • Basil as much as is needed
  • Pitted black olives 50 grams
  • Extra virgin olive oil as much as is needed
  • salt and pepper as much as is needed

It is no coincidence that this is called Greek frittata; in fact it recalls the classic Greek salad, based on feta cheese, cherry tomatoes and black olives. A tasty and genuine mix, scented with basil to make it a really Mediterranean dish.

Today we offer you this alternative recipe compared to the traditional egg-based frittata, enriched with the typical ingredients of Greek cuisine. Preparing it is quick and easy; you can also make it in advance, because Greek frittata is also excellent to be enjoyed at room temperature.

Serve the Greek frittata for a quick dinner, or cut it into squares and enjoy it for an aperitif with friends. For the sweet tooth, why not, it is also ideal for filling a sandwich to be enjoyed during an out of town trip. In this case we prepared the frittata in the most classic way, in a pan, but alternatively you can also cook it in the oven. So let's find out how to prepare the frittata with the typical ingredients of Greek cuisine.

How to prepare the Greek frittata

Wash the cherry tomatoes and cut them into wedges (1). Squeeze them slightly to remove some water. Cut the black olives into slices. Cut the feta cheese into not too large cubes and dry it with absorbent paper (2).

In a bowl beat the eggs, season with salt and pepper (3). Add the grated Parmesan cheese and mix well. Chop a few basil leaves and add it to the mixture. Add the cherry tomatoes, the sliced ​​black olives and the feta cubes.

Heat a lightly greased non-stick pan, pour the mixture and cook over a high flame for a few moments. Lower the heat and cook for ten minutes with the lid on.

Turn the omelette with the help of a flat plate or a serving tray. Cook for another five minutes, then cut into wedges and serve.


You can preserve the Greek frittata for a maximum of a couple of days in the refrigerator, tightly closed in an airtight container. Freezing is not recommended.