Imagine a dish that combines the vibrant colors of fresh vegetables, the creamy richness of feta cheese, and the fluffy perfection of eggs - all baked into one irresistible meal that will make your taste buds dance! This Mediterranean-inspired Feta and Vegetable Frittata is not just a recipe; it's a culinary adventure that transforms ordinary ingredients into an extraordinary breakfast or brunch experience that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 6 large eggs
- 1/2 cup crumbled feta cheese
- 1 cup mixed vegetables (spinach, bell peppers, onions)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the frittata cooks evenly and sets properly.
- In a medium-sized mixing bowl, crack the 6 large eggs. Use a whisk or fork to beat the eggs until they are well combined. Season with salt and pepper to taste, mixing thoroughly.
- Prepare your vegetables. If you are using fresh spinach, wash and chop it into bite-sized pieces. Dice the bell peppers and onions. You can use a combination of colors for a more vibrant dish.
- In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onions and bell peppers. Sauté for about 3-4 minutes, or until the onions become translucent and the peppers start to soften.
- Add the spinach to the skillet and continue to sauté for another 2-3 minutes until the spinach is wilted and tender. Stir the mixture occasionally to ensure even cooking.
- Once the vegetables are cooked, reduce the heat to low and pour the beaten eggs over the sautéed vegetables in the skillet. Gently stir to distribute the vegetables evenly throughout the egg mixture.
- Sprinkle the 1/2 cup of crumbled feta cheese evenly over the top of the egg and vegetable mixture. This will add a creamy texture and rich flavor to your frittata.
- Allow the frittata to cook on the stovetop for about 5 minutes, or until the edges start to set. You can gently lift the edges with a spatula to allow any uncooked egg to flow underneath.
- Once the edges are set, transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed up and the center is set. You can check for doneness by inserting a toothpick into the center; it should come out clean.
- Remove the skillet from the oven and let the frittata cool for a few minutes. This will make it easier to slice and serve.
- Cut the frittata into wedges and serve warm. It can be enjoyed on its own or with a side salad for a light meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy cold!
Tips
- Choose an oven-safe skillet: This is crucial for seamlessly transferring from stovetop to oven.
- Don't overcook your vegetables: They should be tender but still retain some texture and color.
- Whisk eggs thoroughly to incorporate air, which helps create a lighter, fluffier frittata.
- Use room temperature eggs for more even cooking.
- Allow the frittata to rest for a few minutes after cooking - this helps it set and makes cutting easier.
- Experiment with different vegetable combinations to keep the recipe exciting and seasonal.
- For extra flavor, consider adding herbs like fresh basil or oregano to your egg mixture.
- If you're dairy-sensitive, you can substitute feta with nutritional yeast for a similar tangy flavor.
Nutrition Facts
Calories: 198kcal
Carbohydrates: 4g
Protein: 12g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 478mg
