Description
A light and flavorful frittata loaded with colorful vegetables, crumbled feta cheese, and fresh herbs — perfect for any meal of the day.
Ingredients
6 free-range eggs 1 cup bell peppers, diced 1 medium zucchini, sliced 1 cup fresh spinach 1 small onion, chopped 1 cup cherry tomatoes, halved 1/2 cup feta cheese, crumbled 2 tbsp extra virgin olive oil 1 tbsp fresh herbs (parsley, basil, oregano) Salt & freshly cracked black pepper, to taste
Instructions
1. Prep Vegetables – Wash, chop, and pat dry to avoid extra water. 2. Preheat Oven – Set to 375°F (190°C). 3. Sauté Vegetables – Heat olive oil in a skillet, cook onions and peppers first, then zucchini, spinach, and tomatoes until softened. 4. Whisk Eggs – Beat eggs in a mixing bowl, season with salt, pepper, and fresh herbs. 5. Add Feta – Gently stir crumbled feta into the egg mixture. 6. Combine in Pan – Pour the egg mixture over vegetables in the skillet. 7. Cook on Stovetop – Let the bottom set over low heat for 3–4 minutes. 8. Finish in Oven – Transfer to oven and bake 10–15 minutes, until top is golden and center is set. 9. Cool Slightly & Serve – Slice into wedges and enjoy warm or cold.
Notes
This frittata can be served hot or cold, making it ideal for meal prep or picnics.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet + Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 210mg
Keywords: vegetable frittata, feta frittata, Mediterranean frittata, breakfast egg bake