Name: Mediterranean Vegetable Frittata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6
Ingredients: 8 large eggs; 1/4 cup whole milk; 1 medium zucchini, sliced into thin rounds; 1 red bell pepper, diced; 1 small red onion, thinly sliced; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1/2 cup crumbled feta cheese; 1/4 cup pitted kalamata olives, sliced; 2 tablespoons fresh basil, chopped; 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried); 3 tablespoons extra virgin olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Instructions

Prepare the ingredients

Whisk the eggs and milk in a large bowl until well combined. Season with salt and pepper. Set aside. Prepare all vegetables by washing, drying, and cutting as directed in the ingredients list.
Sauté the vegetables

Heat 2 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the bell pepper, zucchini, and garlic, and cook for another 5 minutes until vegetables are tender but not browned.
Add tomatoes and herbs

Add the cherry tomatoes, half of the basil, and all of the oregano to the skillet. Cook for 2 minutes until the tomatoes begin to soften. Distribute the vegetables evenly in the pan.
Pour in the egg mixture

Pour the egg mixture over the vegetables. Sprinkle the olives and feta cheese evenly over the top. Cook on medium-low heat until the edges begin to set, about 5-7 minutes.
Finish in the oven

Preheat the broiler. Place the skillet under the broiler and cook until the frittata is set and lightly golden on top, about 3-5 minutes. Watch carefully to prevent burning.
Rest and serve

Remove from the oven and let rest for 5 minutes. Drizzle with the remaining tablespoon of olive oil and sprinkle with the remaining fresh basil. Cut into wedges and serve warm or at room temperature.

Mediterranean Vegetable Frittata

Ingredients

Instructions

Nutritional Information