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Mediterranean Vegetable Frittata

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Try this vegetable and protein packed Mediterranean frittata for a quick, healthy, and easy meal!

Prep time: 15 minutes

Cook time: 30 minutes

Makes 6-8 servings

Ingredients:

• 1 red bell pepper (cored and chopped)

• 1 zucchini (finely diced)

• 2 green onions (chopped)

• 1/4 broccoli head (chopped)

• Pinch of salt

• Pinch of black pepper

• Olive oil

• 7 large eggs

• 1/4 teaspoon baking powder (optional)

• 1/4cup whole milk (or dairy-free substitute)

• 1/3 cup feta cheese

• 1/3 cup fresh parsley (chopped)

• 1 teaspoon fresh or dried thyme

Instructions:

  1. Preheat oven to 450°F and position the rack in the middle.
  2. In a mixing bowl, toss the bell peppers, zucchini, green onion, and broccoli with a pinch of salt and black pepper. Add 3 tablespoons of olive oil and toss until the vegetables are well coated.
  3. Add vegetables to a sheet pan and place in oven for 15 minutes or until vegetables are soft and lightly charred.
  4. Remove vegetables after 15 minutes and turn the oven temperature down to 400°F.
  5. In the same mixing bowl used for the vegetables, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a pinch of salt and black pepper.
  6. Fold the roasted vegetables into egg mixture.
  7. Coat the bottom and sides of a 10-inch pan in olive oil. Warm the oil in the oven for a few minutes and then add the egg and vegetable mixture into the pan.
  8. Put the pan in the oven and cook for 8-10 minutes or until the centre of the eggs are cooked through and firm.
  9. Top with feta, garnish with fresh parsley, and enjoy.

Recipe from: The Mediterranean Dish

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