Mediterranean Veggie Breakfast Frittata
15min
15min
4
285
Chef's Note
For the best texture, don't overmix your 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 in a regular pan and transfer 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.
- 3
In a 10-inch oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3 minutes until softened.
- 4
Add the diced red bell pepper and continue to 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 of milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- 7
Sprinkle the chopped fresh oregano and 1 tablespoon of basil over the vegetables in the skillet.
- 8
Pour the egg mixture over the vegetables. Scatter the halved cherry tomatoes and chopped olives on top.
- 9
Crumble 1/2 cup of feta cheese evenly over the top of the frittata.
- 10
Cook on the stovetop for about 3 minutes until the edges start to set.
- 11
Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the eggs are set and the top is lightly golden.
- 12
Remove from the oven and let cool for 5 minutes. Garnish with the remaining 1 tablespoon of fresh basil.
- 13
Slice into wedges and serve warm.
Nutrition Information (per serving)
285
18g
8g
21g
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