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Mediterranean Vegetable Frittata with Feta

Mediterranean Vegetable Frittata with Feta

Breakfast
Prep Time
15min
Cook Time
20min
Servings
4
Calories
285
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Chef's Note

For the best texture, don't overmix the eggs once they're in the pan. If you don't have an oven-safe skillet, you can start the frittata on the stovetop in a regular pan and carefully transfer it to a greased baking dish before putting it in the oven.

Tags
vegetarian
gluten-free
mediterranean
eggs
quick
healthy
high-protein
frittata
cheese
breakfast
Ingredients

  • 8 large eggs

  • 1/4 cup milk

  • 2 tablespoons olive oil

  • 1 medium zucchini

  • 1 cup cherry tomatoes

  • 1/2 medium red onion

  • 2 cloves garlic

  • 2 cups baby spinach

  • 3/4 cup feta cheese

  • 1 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons fresh parsley

  • 1/4 cup kalamata olives

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    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.

  • 3

    Dice 1 medium zucchini into small cubes. Halve 1 cup of cherry tomatoes. Finely dice 1/2 medium red onion. Mince 2 cloves of garlic. Pit and roughly chop 1/4 cup kalamata olives.

  • 4

    Heat a 10-inch oven-safe skillet over medium heat. Add 2 tablespoons of olive oil.

  • 5

    Add the diced red onion to the skillet and sauté for 3 minutes until softened.

  • 6

    Add the minced garlic and cook for 30 seconds until fragrant.

  • 7

    Add the diced zucchini and cook for 4 minutes until slightly softened.

  • 8

    Stir in 2 cups of baby spinach and cook until wilted, about 1 minute.

  • 9

    Add 1 teaspoon dried oregano and 1/2 teaspoon dried thyme, stirring to combine.

  • 10

    Pour the egg mixture over the vegetables in the skillet. Scatter the halved cherry tomatoes and chopped kalamata olives on top.

  • 11

    Crumble 1/2 cup of the feta cheese over the egg mixture, gently stirring to incorporate some of it into the eggs.

  • 12

    Cook on the stovetop for 3-4 minutes until the edges start to set.

  • 13

    Sprinkle the remaining 1/4 cup of feta cheese on top and transfer the skillet to the preheated oven.

  • 14

    Bake for 12-15 minutes until the frittata is set and slightly golden on top.

  • 15

    Remove from the oven and let cool for 5 minutes.

  • 16

    Garnish with 2 tablespoons of chopped fresh parsley before slicing and serving.

Nutrition Information (per serving)
285
Calories
18g
Protein
8g
Carbs
21g
Fat
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