Mediterranean Veggie Frittata

Mediterranean Veggie Frittata

 

Ingredients:

• 8 large eggs
• 1/2 cup milk
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 1 bell pepper (any color), diced
• 1 zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• Optional: 1/4 cup sun-dried tomatoes, chopped

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Whisk the Eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Set aside.
3. Prepare Vegetables: In a large oven-safe skillet, heat olive oil over medium heat. Add the sliced red onion and cook until softened about 2 minutes. Add bell pepper and zucchini, and sauté for 3-4 minutes until the vegetables are tender.
4. Combine Ingredients: Pour the whisked eggs over the sautéed vegetables in the skillet. Add cherry tomatoes, black olives, feta cheese, fresh parsley, dried oregano, and sun-dried tomatoes if using. Gently stir to distribute the ingredients evenly.
5. Cook on the Stove: Allow the frittata to cook on the stove for 3-4 minutes without stirring, letting the edges set.
6. Bake in the Oven: Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set in the center and the top is lightly golden.
7. Finish Under the Broiler (Optional): If you’d like a golden-brown top, you can finish the frittata under the broiler for 1-2 minutes. Keep a close eye to prevent burning.
8. Serve: Once cooked, remove the skillet from the oven (remember, the handle will be hot!), let it cool for a few minutes, and then slice the frittata into wedges. Serve warm.
9. Garnish (Optional): Garnish with additional fresh parsley and a sprinkle of feta before serving.

Enjoy your Mediterranean Veggie Frittata! It’s perfect for brunch, lunch, or a light dinner.