Description
Transform your breakfast routine with this Mediterranean Frittata, a vibrant dish that combines fresh vegetables, creamy feta cheese, and aromatic herbs. Bursting with flavor and color, this frittata is not only easy to prepare but also highly customizable based on your pantry staples. Perfect for brunch or any meal of the day, it promises a delightful experience for your taste buds.
Ingredients
Scale
- 6 large eggs
- 1/2 cup crumbled feta cheese
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 2 cups fresh spinach
- 1/3 cup sun-dried tomatoes, chopped (drained if packed in oil)
- 2 tablespoons fresh parsley or basil, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté chopped bell peppers for about 5 minutes until softened. Stir in sun-dried tomatoes.
- Add spinach to the skillet and cook until wilted, about 1-2 minutes.
- In a bowl, whisk together eggs with salt, pepper, and herbs.
- Pour the egg mixture over the veggies in the skillet. Sprinkle crumbled feta cheese on top and cook on low heat for about 3 minutes until edges start to set.
- Transfer the skillet to the oven and bake for 15-20 minutes until puffed and set in the center.
- Allow to cool slightly before slicing into wedges. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 wedge (approximately 150g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 380mg
Keywords: Swap out vegetables based on what you have available; zucchini or mushrooms work well too. For added flavor, consider mixing in olives or substituting goat cheese for feta. Leftovers can be stored in an airtight container in the fridge for up to three days.