Mediterranean Frittata
The Mediterranean Frittata is a savory, nutritious dish that brings together fresh vegetables, aromatic herbs, and creamy cheese in a simple, easy-to-make form. Perfect for any time of day, this frittata is a wonderful way to enjoy Mediterranean flavors while creating a satisfying meal.Whether served hot, warm, or at room temperature, it’s versatile enough to be a healthy breakfast, a hearty lunch, or a quick dinner.
Equipment
- 1 Oven-safe skillet (10-inch or larger)
- 1 Whisk or fork
- 1 Cutting Board
- 1 Sharp knife
- 1 measuring spoons
- 1 Mixing bowl
- 1 Grater (for cheese)
- Oven preheated to 375°F (190°C)
Ingredients
- 8 large eggs
- 1 tablespoon olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 1 large tomato diced
- 2 cups fresh spinach chopped
- ½ cup feta cheese crumbled (or goat cheese, optional)
- 1 teaspoon dried oregano
- 1 teaspoon fresh basil chopped
- Salt and pepper to taste
- Optional: ½ cup olives or sun-dried tomatoes chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your vegetables: Dice the onion, bell pepper, and tomato. Chop the spinach roughly. If using olives or sun-dried tomatoes, chop them as well.
- Sauté the vegetables: In an oven-safe skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking for 3-4 minutes until softened. Add the tomato and spinach, cooking for another 2-3 minutes until the spinach wilts.
- Prepare the egg mixture: In a large mixing bowl, crack the eggs and whisk together. Add salt, pepper, oregano, and fresh basil. Stir in the crumbled feta cheese.
- Combine eggs and vegetables: Pour the egg mixture over the sautéed vegetables in the skillet. Stir gently to combine. Let the frittata cook for 2-3 minutes on the stove until the edges start to set.
- Bake: Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set in the center and lightly golden on top.
- Serve: Remove from the oven, garnish with additional fresh herbs or crumbled cheese, and slice into wedges. Serve warm or at room temperature.
Notes
- Customizations: Feel free to swap out vegetables based on your preferences or what’s in season—zucchini, roasted eggplant, or artichokes would be great additions.
- Cheese Substitutes: If you don’t have feta, goat cheese or Parmesan can work beautifully, though the flavor will vary slightly.
- Storage: This frittata stores well in the fridge for 2-3 days and can be eaten cold or reheated in the oven or microwave.
- Make It Vegan: To make this recipe vegan, substitute eggs with a chickpea flour mixture (1 cup chickpea flour + 1 cup water) and use vegan cheese or omit the cheese entirely.