Mediterranean Vegetable Egg Frittata
15min
20min
8
420
Chef's Note
This frittata uses real eggs for an authentic breakfast experience. The combination of roasted potatoes and fresh vegetables creates a hearty, satisfying meal. For a time-saving tip, you can chop all vegetables the night before and store in the refrigerator. Leftovers keep well for 3-4 days in the refrigerator and make excellent quick breakfasts or light lunches.
Tags
Ingredients
12 large eggs
3 tablespoons olive oil
2 medium red bell pepper
1 large yellow onion
2 medium zucchini
6 cups spinach
2 cups cherry tomatoes
1/4 cup fresh basil
2 tablespoons fresh oregano
4 cloves garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 pound potatoes
2 large avocado
Instructions
- 1
Preheat oven to 375°F (190°C) and lightly oil a 9x13 inch baking dish or a large oven-safe skillet.
- 2
Dice the potatoes into 1/2-inch cubes. Toss with 1 tablespoon of olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 15 minutes until golden and tender.
- 3
While potatoes roast, dice the red bell peppers, yellow onion, and zucchini. Mince the garlic cloves.
- 4
In a large bowl, whisk the eggs until well beaten. Season with salt and black pepper.
- 5
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until fragrant and translucent.
- 6
Add the bell peppers and zucchini to the skillet and cook for 4-5 minutes until vegetables begin to soften.
- 7
Stir in the spinach and cook until wilted, about 2 minutes.
- 8
Fold in the roasted potatoes and halved cherry tomatoes.
- 9
Pour the beaten eggs over the vegetables in the skillet, gently stirring to distribute evenly. Sprinkle with chopped fresh oregano.
- 10
Cook on the stovetop for 2-3 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
- 11
Bake for 15-18 minutes until the eggs are fully set and the top is lightly golden.
- 12
Remove from oven and let cool for 5 minutes before slicing.
- 13
Garnish with chopped fresh basil and sliced avocado before serving.
Nutrition Information (per serving)
420
24g
25g
26g
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