Bring a taste of the Mediterranean to your breakfast or brunch with this Greek Vegetable Frittata. Bursting with vibrant veggies, tangy feta, and the rich flavor of Kalamata olives, this dish is as beautiful as it is delicious. Whether you’re hosting a weekend gathering or simply seeking a healthy, protein-packed meal, this frittata offers the perfect blend of flavors and textures. Plus, it’s quick to make, versatile, and an excellent way to use up seasonal produce.
Ingredients:
- 8 large eggs
- 1/4 cup (60ml) milk (whole milk or your preferred type)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small red onion, finely sliced
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (150g) zucchini, diced
- 1/2 cup (75g) bell peppers, diced (any color)
- 1/2 cup (75g) Kalamata olives, pitted and sliced
- 1/2 cup (75g) crumbled feta cheese
- 1/4 cup (10g) fresh parsley or dill, chopped (optional, for garnish)
Instructions:
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
- Cook the Vegetables: Heat the olive oil in an oven-safe skillet over medium heat. Add the red onion and sauté for 2–3 minutes until softened. Add the cherry tomatoes, zucchini, and bell peppers, cooking for another 4–5 minutes until the vegetables begin to soften but still hold their shape. Stir in the Kalamata olives.
- Assemble the Frittata: Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the crumbled feta cheese on top. Reduce the heat to low and let the frittata cook on the stovetop for 5–7 minutes, or until the edges begin to set.
- Finish in the Oven: Preheat your oven’s broiler. Place the skillet under the broiler for 3–5 minutes, or until the top of the frittata is golden and fully set.
- Serve: Let the frittata cool for a few minutes before slicing. Garnish with fresh parsley or dill for added flavor and presentation. Serve warm or at room temperature.
Conclusion:
This Greek Vegetable Frittata is a versatile, wholesome dish that showcases the vibrant flavors of the Mediterranean. Perfect for breakfast, lunch, or even a light dinner, it’s a crowd-pleaser that pairs beautifully with a fresh side salad or a slice of crusty bread. Simple to prepare yet packed with nutrients and flavor, this recipe is a must-try for any home cook.
Mediterranean-Inspired Greek Vegetable Frittata
Ingredients
- 8 large eggs
- 1/4 cup 60ml milk (whole milk or your preferred type)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small red onion finely sliced
- 1 cup 150g cherry tomatoes, halved
- 1 cup 150g zucchini, diced
- 1/2 cup 75g bell peppers, diced (any color)
- 1/2 cup 75g Kalamata olives, pitted and sliced
- 1/2 cup 75g crumbled feta cheese
- 1/4 cup 10g fresh parsley or dill, chopped (optional, for garnish)
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
- Cook the Vegetables: Heat the olive oil in an oven-safe skillet over medium heat. Add the red onion and sauté for 2–3 minutes until softened. Add the cherry tomatoes, zucchini, and bell peppers, cooking for another 4–5 minutes until the vegetables begin to soften but still hold their shape. Stir in the Kalamata olives.
- Assemble the Frittata: Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the crumbled feta cheese on top. Reduce the heat to low and let the frittata cook on the stovetop for 5–7 minutes, or until the edges begin to set.
- Finish in the Oven: Preheat your oven’s broiler. Place the skillet under the broiler for 3–5 minutes, or until the top of the frittata is golden and fully set.
- Serve: Let the frittata cool for a few minutes before slicing. Garnish with fresh parsley or dill for added flavor and presentation. Serve warm or at room temperature.