Mediterranean Vegetable Frittata Recipe is perfect for breakfast or brunch. Eggs are mixed with onion, artichokes, spinach, roasted red peppers, feta cheese, mozzarella and cheddar cheese and baked to perfection. You will love this healthy meal!
MEDITERRANEAN VEGETABLE FRITTATA RECIPE
Frittatas, like this Moroccan Frittata and Sun-dried Tomato Goat Cheese Frittata, are a great way to impress your guests for brunch or breakfast. This dish is easy to make and healthy.
I love that you can add in whatever ingredients you have on hand and modify it for your guests.
Today’s Mediterranean Vegetable Frittata Recipe is packed with delicious Mediterranean flavors like roasted red peppers, artichokes, kalamata olives and feta cheese.
In my house we like to make this and use it for leftovers for the week. My husband will heat it up for breakfast or even lunch throughout the week.
If you are a fan of frittatas and breakfast recipes you have to try this Mediterranean Vegetables Frittata version!
WHAT INGREDIENTS ARE IN THIS MEDITERRANEAN VEGETABLE FRITTATA RECIPE?
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EGGS
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ONION
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SPINACH
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SPICES: OREGANO, PAPRIKA
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ROASTED RED PEPPERS
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ARTICHOKE HEARTS
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KALAMATA OLIVES
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CHEESE :MOZZARELLA, CHEDDAR AND FETA CHEESE
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FRESH HERBS: PARSLEY AND CHIVES
HOW DO YOU MAKE A FRITTATA?
WHISK THE EGGS: Crack the eggs into a large bowl. Add your whole milk and salt and whisk until the egg yolks and whites are blended.
STIR IN CHEESE: Stir in half of the mozzarella and sharp cheddar cheese until the egg mixture until combined and all of the feta cheese. Stir in the chives to the eggs. Set aside.
SAUTE THE VEGETABLES: Heat the olive oil in a 12″ non-stick skillet or cast iron skillet over medium heat. Add the red onion, spinach, oregano, salt and pepper and cook until the spinach is wilted. Stir in the roasted red peppers, artichokes and olives.
POUR INTO SKILLET: Whisk the eggs again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables. Sprinkle the remaining mozzarella and cheddar cheese on the frittata.
BAKE FRITTATA: Bake in the oven for 30 to 35 minutes or until the eggs start to puff up and appear set and the edges are just just browning. Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley.
HOW CAN I MODIFY THIS MEDITERRANEAN FRITTATA?
VEGETABLES: You can swap out the vegetables or add additional vegetables. I love adding zucchini, bell peppers, carrots, green onions or broccoli.
CHEESE: A variety of cheese works great in this frittata like goat cheese, pepper jack or gouda.
GREENS: I added spinach to this frittata but you could swap that for arugula, kale or swiss chard.
SPICES: Spices add so much flavor to this egg dish. Some that I like are za’atar, Italian seasoning, smoked paprika or Greek seasoning.
FRESH HERBS: Fresh herbs are always a nice addition. Some other herbs you could try are fresh basil, oregano or thyme.
OTHER EGG RECIPES YOU MIGHT LIKE:
MEDITERRANEAN EGG SCRAMBLE
MACARONI EGG SALAD
LEBANESE POTATO AND EGG RECIPE
EGG SAUSAGE CASSEROLE
BACON EGG SALAD
SOUTHWEST BREAKFAST EGG TACOS
SOUTHWEST TURKEY SAUSAGE EGG MUFFINS
Mediterranean Vegetable Frittata Recipe
Mediterranean Vegetable Frittata Recipe is perfect for breakfast or brunch. Eggs are mixed with onion, artichokes, spinach, roasted red peppers, feta cheese, mozzarella and cheddar cheese and baked to perfection. You will love this healthy meal!
Ingredients
- 12 Heinen's cage free eggs, whisked just until the egg yolks and whites are blended
- 3 Tablespoons whole milk {or cream}
- 2 Tablespoons olive oil
- 1/4 cup red onion, diced
- 1 cup fresh spinach, roughly chopped
- 1 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons chives, chopped
- 1/2 cup Heinen's roasted red peppers, chopped
- 1/2 cup Heinen's artichoke hearts, quartered
- 1/2 cup Heinen's kalamata olives, halved
- 1/2 cup feta cheese, crumbled, divided
- 1 cup Heinen's shredded mozzarella cheese, divided
- 1 cup Heinen's shredded sharp cheddar cheese, divided
- Fresh parsley, garnish
Instructions
- Preheat the oven to 350 degrees F.
- Crack the eggs into a large mixing bowl. Add your whole milk and salt and whisk until the egg yolks and whites are blended.
- Stir in half of the mozzarella and sharp cheddar cheese until combined and all of the feta cheese.
- Stir in the chives to the eggs. Set aside.
- Heat the olive oil in a 12″ non-stick skillet or cast iron skillet. Add the red onion, spinach, oregano, salt and pepper and cook until the spinach is wilted. Stir in the roasted red peppers, artichokes and olives.
- Whisk the eggs again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables.
- Sprinkle the remaining mozzarella and cheddar cheese on the frittata.
- Bake in the oven for 30 to 35 minutes or until the eggs start to puff up and appear set and the edges are just just browning.
- Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley.
Notes
You can feel free to swap our the vegetables for any you like. I think any bell pepper works nicely as well as zucchini, carrots or cauliflower.
Feel free to use other spices like coriander, cumin, zalatar and turmeric.
You can substitute goat cheese in the place of the feta cheese.
Big hit with the kids. We have lots of chickens so a great recipe for using up extra eggs.
Yes! It is perfect for using up eggs. So glad they liked it!
I love eggs and this recipe looks so yummy, keep sharing recipes like this.