Mediterranean Herb Frittata
15min
15min
1
385
Chef's Note
For the best flavor, use the freshest herbs you can find. If fresh herbs aren't available, you can substitute with dried herbs (use 1/3 the amount), but the vibrant flavor won't be quite the same. This frittata is also delicious at room temperature, making it perfect for meal prep.
Tags
Ingredients
3 large eggs
2 tablespoons milk
1/4 cup feta cheese
6 whole cherry tomatoes
1/2 cup baby spinach
1/4 medium red bell pepper
6 pitted and halved kalamata olives
1 teaspoon fresh oregano
1 tablespoon fresh basil
1 tablespoon fresh parsley
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Whisk 3 large eggs and 2 tablespoons of milk in a bowl until well combined. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- 3
Finely chop 1 tablespoon fresh parsley, 1 tablespoon fresh basil, and 1 teaspoon fresh oregano. Add to the egg mixture and stir to combine.
- 4
Dice 1/4 medium red bell pepper into small pieces. Halve 6 cherry tomatoes. Roughly chop 1/2 cup baby spinach.
- 5
Heat an 8-inch oven-safe skillet over medium heat. Add 2 teaspoons olive oil.
- 6
Add the diced bell pepper to the skillet and sauté for 2 minutes until slightly softened.
- 7
Add the spinach and cook for 1 minute until just wilted.
- 8
Pour the egg mixture into the skillet. Arrange the halved cherry tomatoes, 6 halved kalamata olives, and sprinkle 1/4 cup crumbled feta cheese over the top.
- 9
Cook on the stovetop for 3-4 minutes until the edges begin to set.
- 10
Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the frittata is set and slightly puffed.
- 11
Remove from the oven (careful, the handle will be hot!) and let rest for 2 minutes before sliding onto a plate.
Nutrition Information (per serving)
385
22g
8g
29g
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