Greek-Style Vegetable Frittata with Feta & Olives
Anti-Inflammatory Mediterranean Recipe
Description
This Greek-style vegetable frittata with feta and olives is a nutrient-dense, anti-inflammatory Mediterranean dish made with colorful vegetables, extra-virgin olive oil, herbs, and high-quality protein. Inspired by traditional Greek flavors, it’s naturally gluten-free, rich in antioxidants, and perfect for clean eating, meal prep, or a heart-healthy diet.
Packed with omega-3 fats, polyphenols, and gut-healthy ingredients, this frittata supports inflammation reduction while delivering bold, savory flavor.
Ingredients (Serves 4–6)
Base
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8 large eggs (pasture-raised if possible)
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2 tablespoons extra-virgin olive oil (anti-inflammatory fat)
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1 small onion, finely chopped
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3 cloves garlic, minced
Vegetables
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1 large red bell pepper, sliced
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1 cup zucchini or yellow squash, diced
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½ cup cherry tomatoes or roasted red peppers
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¼ cup fresh parsley, chopped
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1 tablespoon fresh oregano or dill
Greek Add-Ins
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½ cup crumbled feta cheese (sheep or goat milk preferred)
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â…“ cup Kalamata olives, pitted and halved
Spices
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½ teaspoon turmeric
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½ teaspoon smoked paprika
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¼ teaspoon black pepper (boosts turmeric absorption)
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Sea salt to taste
Instructions
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Preheat oven to 375°F (190°C).
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Heat olive oil in a large oven-safe skillet over medium heat.
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Sauté onion for 3–4 minutes until soft; add garlic and cook 30 seconds.
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Add bell peppers and zucchini. Cook until just tender.
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Whisk eggs with turmeric, paprika, salt, and pepper.
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Pour eggs over vegetables, gently stirring once.
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Sprinkle feta and olives evenly on top.
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Cook on stovetop 3–4 minutes until edges set.
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Transfer skillet to oven and bake 12–15 minutes until firm.
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Garnish with fresh parsley and rest 5 minutes before slicing.
Serving Suggestions
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Serve warm or room temperature (very Mediterranean)
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Pair with:
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Lemon-dressed arugula salad
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Greek yogurt + olive oil drizzle
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Gluten-free pita or sourdough
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Ideal for:
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Anti-inflammatory breakfast
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High-protein lunch
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Light Mediterranean dinner
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Meal prep for the week
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Anti-Inflammatory Benefits
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Eggs: high-quality protein + choline for brain health
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Olive oil: rich in oleocanthal (natural anti-inflammatory compound)
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Turmeric: reduces chronic inflammation
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Bell peppers & herbs: loaded with antioxidants
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Feta (sheep/goat): easier to digest, gut-friendly
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Olives: heart-healthy monounsaturated fats
Perfect for an anti-inflammatory diet, Mediterranean lifestyle, and hormone-balancing meals.
Variations
Dairy-Free / Paleo
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Replace feta with almond-based feta or omit entirely
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Add extra olives and herbs for flavor
Vegan Option
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Swap eggs for chickpea flour batter (1 cup chickpea flour + 1 cup water)
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Bake 25–30 minutes
High-Protein Version
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Add grilled chicken, sardines, or wild salmon
Low-FODMAP
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Skip onion and garlic; use garlic-infused olive oil
Nutrition (Per Serving – Approximate)
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Calories: 260
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Protein: 16g
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Healthy Fats: 20g
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Carbohydrates: 7g
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Fiber: 2g
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Omega-3s: Moderate
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Gluten-Free: ✅
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Keto-Friendly: ✅
Related Questions (SEO-Friendly)
Is Greek frittata anti-inflammatory?
Yes. When made with olive oil, vegetables, herbs, and quality protein, it aligns perfectly with an anti-inflammatory Mediterranean diet.
Can I eat frittata for weight loss?
Absolutely. It’s high in protein, low in refined carbs, and keeps you full longer.
Is feta cheese healthy?
Sheep and goat feta are rich in calcium, probiotics, and easier to digest than cow’s milk cheese.
Can this be meal-prepped?
Yes—stores well for up to 4 days refrigerated.
Final Thoughts
This Greek-style vegetable frittata with feta & olives is more than just a recipe—it’s a Mediterranean anti-inflammatory lifestyle dish. Simple ingredients, powerful health benefits, and bold flavor make it ideal for anyone focused on wellness, longevity, clean eating, and gut health.
