Mediterranean Vegetable Frittata
15min
15min
1
385
Chef's Note
For the best texture, don't overcook your frittata - it should be just set but still moist in the center. If you don't have an oven-safe skillet, you can start on the stovetop and carefully transfer to a greased pie dish for baking. This frittata keeps well refrigerated for up to 2 days, making it perfect for meal prep.
Tags
Ingredients
3 large eggs
1/2 small zucchini
1/4 medium red bell pepper
5 whole cherry tomatoes
6 pitted and halved kalamata olives
2 tablespoons feta cheese
1 tablespoon fresh basil
1/2 teaspoon fresh oregano
1 tablespoon olive oil
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Dice 1/2 small zucchini and 1/4 medium red bell pepper into small, even pieces. Halve 5 cherry tomatoes and mince 1 clove of garlic.
- 3
In a small (8-inch) oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- 4
Add the diced zucchini and bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until vegetables begin to soften.
- 5
While vegetables cook, whisk 3 large eggs in a bowl with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Chop the fresh basil and oregano and add to the egg mixture.
- 6
Add the halved cherry tomatoes and 6 halved kalamata olives to the skillet, then pour the egg mixture over the vegetables, ensuring it's evenly distributed.
- 7
Sprinkle 2 tablespoons crumbled feta cheese over the top of the frittata.
- 8
Cook on the stovetop for 2 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
- 9
Bake for 8-10 minutes until the eggs are fully set and the top is lightly golden.
- 10
Remove from oven (careful, the handle will be hot!) and let cool for 2 minutes before sliding onto a plate.
Nutrition Information (per serving)
385
22g
10g
29g
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