Mediterranean Vegetable Frittata

This Mediterranean vegetable frittata is a healthy, high-protein breakfast or brunch option made with eggs, roasted vegetables, feta cheese, and fresh herbs. Perfect for meal prep or quick weeknight dinners.

Ingredients

• 1 small red bell pepper, cored and chopped
• 1 small zucchini, diced
• 2 green onions, white and light green parts only, roughly chopped
• 4 oz broccoli, cut into small florets
• Kosher salt and black pepper, to taste
• 3 tbsp extra virgin olive oil
• 7 large eggs
• ¼ tsp baking powder (optional)
• ¼ cup whole milk
• ⅓ cup feta cheese, crumbled, plus extra for serving
• ⅓ cup finely chopped fresh parsley, plus extra for garnish
• 1 tsp fresh thyme

Instructions

Roast the Vegetables

1. Preheat the oven to 450°F and position a rack in the center. Place a rimmed baking sheet in the oven to heat.
2. In a mixing bowl, toss the bell pepper, zucchini, green onions, and broccoli with a pinch of kosher salt and black pepper. Drizzle with 2–3 tablespoons of olive oil and toss to coat evenly.
3. Carefully remove the hot baking sheet from the oven using oven mitts. Spread the vegetables on the sheet and roast for 15 minutes, or until soft and slightly charred.
4. Reduce the oven temperature to 400°F.

Prepare the Egg Mixture

5. In a mixing bowl, whisk together the eggs, baking powder (if using), milk, feta, parsley, thyme, and a pinch of salt and pepper. Fold in the roasted vegetables.

Cook the Frittata

6. Coat a 10-inch cast iron or oven-safe skillet with olive oil and heat over medium-high until shimmering. Pour in the egg and vegetable mixture and cook 2–3 minutes, allowing the bottom to begin setting.
7. Transfer the skillet to the oven and bake 8–10 minutes, or until the frittata is fully set in the center and no longer runny.

Serve

8. Remove from the oven and garnish with extra feta and fresh parsley. Slice and serve warm.

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Why You’ll Love This Recipe

• Packed with fresh vegetables and Mediterranean flavors.
• Quick and versatile for breakfast, brunch, or dinner.
• High in protein and nutrients while still light and satisfying.
• Can be served hot or at room temperature, making it great for entertaining.

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Tips

• Use a well-seasoned cast iron skillet for even cooking and easy release.
• Roast vegetables ahead of time for faster assembly.
• Avoid overbaking to keep the frittata tender and moist.
• Fresh herbs enhance flavor; add more parsley or thyme to taste.

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Variations and Substitutions

• Cheese: Swap feta for goat cheese, ricotta, or cheddar.
• Vegetables: Add spinach, tomatoes, bell peppers of different colors, or mushrooms.
• Milk alternatives: Use almond milk, oat milk, or half-and-half for a creamier texture.
• Herbs and spices: Try oregano, basil, or rosemary for a flavor twist.

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FAQs

Can I make this ahead of time?
Yes, refrigerate the frittata for up to 2 days and reheat in the oven or microwave before serving.

Can I use frozen vegetables?
Yes, but thaw and pat dry to avoid excess moisture.

Can I cook this on the stovetop only?
You can cook partially on the stove, but finishing in the oven ensures the center sets without burning the edges.

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Serving Suggestions

• Serve with a side salad or roasted potatoes for a complete meal.
• Pair with crusty bread or pita for Mediterranean-style brunch.
• Top with extra feta, fresh herbs, or a dollop of yogurt for added flavor.
• Slice into wedges for buffet-style serving or meal prep.