Recipes
Mediterranean Vegetable Frittata
Download PDFTry 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)
- 1/4 cup whole milk (or dairy-free substitute)
- 1/3 cup feta cheese
- 1/3 cup fresh parsley (chopped)
- 1 teaspoon fresh or dried thyme
Instructions:
- Preheat oven to 450°F and position the rack in the middle.
- 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.
- Add vegetables to a sheet pan and place in oven for 15 minutes or until vegetables are soft and lightly charred.
- Remove vegetables after 15 minutes and turn the oven temperature down to 400°F.
- 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.
- Fold the roasted vegetables into egg mixture.
- 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.
- Put the pan in the oven and cook for 8-10 minutes or until the centre of the eggs are cooked through and firm.
- Top with feta, garnish with fresh parsley, and enjoy.
Recipe from: The Mediterranean Dish
Writer: Riley Walker, Health Promotion Coordinator
