Description
This Mediterranean Vegetable Frittata is a vibrant, healthy dish packed with colorful vegetables, creamy feta, fresh herbs, and fluffy eggs. Roasted vegetables add a depth of flavor and a slight char, perfectly complemented by the rich, cheesy frittata base. Ideal for breakfast, brunch, or a light dinner, this recipe serves eight and highlights wholesome Mediterranean flavors with an easy cooking process combining oven roasting and stovetop to oven baking.
Ingredients
Vegetables
- 1 small red bell pepper, cored and chopped
- 1 small zucchini, small diced
- 2 green onions, white and light green parts only, roughly chopped
- 4 ounces broccoli, cut into small florets
- Kosher salt and black pepper, to taste
For Roasting
- 3 tablespoons extra virgin olive oil, divided (2 to 3 tablespoons for veggies, remainder for pan)
Frittata Mixture
- 7 large eggs
- ¼ teaspoon baking powder (optional)
- ¼ cup whole milk
- ⅓ cup feta cheese, crumbled (plus more for serving)
- ⅓ cup finely chopped fresh parsley (plus more for garnish)
- 1 teaspoon fresh thyme
- Kosher salt and black pepper, to taste
Instructions
- Preheat Oven and Heat Pan: Preheat your oven to 450°F (232°C) and position a rack in the middle. Place a rimmed sheet pan in the oven to heat while you prepare the vegetables.
- Toss Vegetables: In a mixing bowl, combine the chopped bell pepper, zucchini, green onions, and broccoli. Season generously with kosher salt and black pepper. Drizzle about 2 to 3 tablespoons of extra virgin olive oil over the vegetables and toss thoroughly to coat them evenly.
- Roast Vegetables: Using oven mitts, carefully remove the hot rimmed sheet pan from the oven. Spread the coated vegetables evenly on the hot pan and return it to the oven. Roast the vegetables for about 15 minutes or until they are tender and slightly charred at the edges.
- Lower Oven Temperature: Reduce the oven heat to 400°F (204°C) in preparation for baking the frittata.
- Prepare Egg Mixture: In a clean mixing bowl, whisk together the eggs, baking powder (if using), whole milk, crumbled feta cheese, chopped parsley, fresh thyme, and a pinch each of kosher salt and black pepper. Gently fold in the roasted vegetables, ensuring an even distribution throughout the egg mixture.
- Heat Pan and Begin Cooking: Coat the bottom and sides of a 10-inch cast iron or oven-safe skillet with the remaining olive oil and warm it over medium-high heat until the oil is shimmering. Pour the egg and vegetable mixture into the skillet and cook undisturbed for 2 to 3 minutes. This allows the edges and bottom to set slightly.
- Bake the Frittata: Transfer the skillet to the preheated 400°F (204°C) oven. Bake for 8 to 10 minutes or until the frittata's center is fully set and firm, with no runniness remaining.
- Serve: Remove the frittata from the oven and let it cool slightly. Serve slices topped with additional crumbled feta cheese and a garnish of fresh parsley for an added burst of flavor.
Notes
- Using a cast iron skillet enhances even cooking and creates a nice crust on the frittata edges, but any oven-safe skillet will work.
- The baking powder is optional but helps to lighten the eggs and create a fluffier texture.
- You can substitute whole milk with any milk of your choice or a dairy-free alternative, adjusting the nutrition accordingly.
- For added protein, consider adding cooked chicken, sausage, or chickpeas.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
