Vegetable Frittata (Recipe)

May 22, 2022

Vegetable Frittata (Recipe)


✅ 1 small red bell pepper cored and chopped

✅ 1 small zucchini small diced

✅ 2 green onions white and light green parts only, roughly chopped

✅ 4 ounces broccoli cut into small florets

✅ Kosher salt and black pepper

✅ 3 tablespoon Extra virgin olive oil (I use Kasandrinos)
✅ 7 large eggs

✅ ¼ cup whole milk

✅ ⅓ cup feta cheese crumbled, more to serve

✅ ⅓ cup finely chopped fresh parsley more to serve

✅ 1 teaspoon fresh thyme


1️⃣ Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.

2️⃣ In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.

3️⃣ Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.

4️⃣ Turn the oven heat down to 400°F.

5️⃣ In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.

6️⃣ Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.

7️⃣ Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).

8️⃣ Serve with more feta cheese and a garnish of fresh parsley.


Servings : 8
Ready in : 30 Minutes
Course : Breakfast, Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 163kcal

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