Mediterranean Vegetable Frittata Recipe
User Reviews
4.9
Mediterranean Vegetable Frittata Recipe
Description
Mediterranean Vegetable Frittata Recipe starts by roasting the chopped bell pepper, zucchini, green onion, and broccoli florets in a hot oven on a preheated rimmed sheet for about 15 minutes. This roasting softens and chars the vegetables, concentrating their flavors and creating appealing textures. The vegetables are seasoned with kosher salt, black pepper, and coated in extra virgin olive oil.
After lowering the oven to 400°F, eggs are whisked together with baking powder, milk, crumbled feta cheese, parsley, fresh thyme, and seasoning. These are folded into the roasted vegetables, then poured into a well-oiled oven-safe pan. The mixture cooks briefly on the stovetop before transferring to the oven to finish cooking until the eggs are set with a firm center and golden edges.
Feta’s creamy saltiness and the fresh herbs complement the roasted vegetables for a flavorful, protein-rich breakfast or light meal. The texture balances soft vegetables with a tender yet firm egg base. Allowing the frittata to rest five minutes after cooking helps it finish setting before slicing.
Watch the frittata closely near the end of cooking to avoid an underdone or overly wet center. Baking a few extra minutes is possible if needed. This dish can be enjoyed warm or at room temperature and pairs well with light salads or toasted bread.
Ingredients
- 1 bell pepper cored and chopped, small red
- 1 zucchini small diced, small
- 2 green onions white and light green parts only, roughly chopped
- 4 ounces broccoli cut into small florets
- kosher salt
- black pepper
- 3 tbsp extra virgin olive oil
- 7 egg large
- ¼ teaspoon baking powder optional
- ¼ cup milk whole
- 1/3 cup feta cheese crumbled, more to serve
- 1/3 cup parsley more to serve, finely chopped, fresh
- 1 teaspoon thyme fresh
Instructions
- Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
- In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.
- Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
- Turn the oven heat down to 400°F.
- In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
- Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
- Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
- Serve with more feta cheese and a garnish of fresh parsley.
Notes
- The frittata is done when the eggs are fully set with no jiggle, and the edges are golden brown.
- If the center is still runny after baking, return it to the oven for a few more minutes, watching carefully.
- Allow the cooked frittata to rest for five minutes before slicing to help it fully set.
- Use quality extra virgin olive oil to coat vegetables and the pan, like Italian Nocellara or Greek Private Reserve, for authentic flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1363 kcal
% Daily Value*
| Calories | 136.3kcal | 7% |
| Carbohydrates | 4.2g | 1% |
| Protein | 7.8g | 16% |
| Fat | 10.2g | 16% |
| Saturated Fat | 2.6g | 13% |
| Monounsaturated Fat | 5.3g | 27% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 147.3mg | 49% |
| Sodium | 280.4mg | 12% |
| Potassium | 275.6mg | 6% |
| Fiber | 1.1g | 4% |
| Vitamin A | 1146.7IU | 23% |
| Vitamin C | 44.3mg | 49% |
| Calcium | 57.1mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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