Mediterranean Veggie Breakfast Frittata
15min
15min
4
285
Chef's Note
For the best texture, don't overmix the eggs - a few gentle stirs with a fork is all you need. If you don't have an oven-safe skillet, you can start the frittata on the stovetop and carefully transfer it to a greased baking dish before putting it in the oven.
Tags
Ingredients
8 large eggs
1/4 cup milk
1/2 cup feta cheese
1 cup cherry tomatoes
2 cups baby spinach
1 medium red bell pepper
1/2 medium red onion
1/4 cup kalamata olives
1 tablespoon fresh oregano
2 tablespoons fresh basil
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Dice 1/2 medium red onion and 1 medium red bell pepper. Halve 1 cup of cherry tomatoes. Pit and roughly chop 1/4 cup of kalamata olives. Chop 1 tablespoon fresh oregano and 2 tablespoons fresh basil.
- 3
In a 10-inch oven-safe skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion and sauté for 3 minutes until softened.
- 4
Add the diced bell pepper to the skillet and cook for another 2 minutes.
- 5
Add 2 cups of baby spinach and cook until just wilted, about 1 minute.
- 6
In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 7
Arrange the halved cherry tomatoes and chopped olives evenly over the vegetables in the skillet.
- 8
Pour the egg mixture over the vegetables. Sprinkle 1/2 cup crumbled feta cheese, fresh oregano, and half of the basil on top.
- 9
Cook on the stovetop for 2 minutes until the edges begin to set.
- 10
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set and slightly puffed.
- 11
Remove from the oven and let cool for 5 minutes. Sprinkle with the remaining fresh basil.
- 12
Slice into wedges and serve warm.
Nutrition Information (per serving)
285
18g
7g
21g
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