Veggie Frittata Feta (Print Version)
Fluffy eggs mixed with fresh veggies and feta make for a tasty Italian-style dish, great for a light bite or brunch.
# Ingredients:
→ Main Ingredients
01 -
1/2 medium onion, diced (about 60 g)
02 -
1 cup (30 g) fresh spinach or kale, roughly chopped
03 -
1 medium zucchini, thinly sliced (approximately 120 g)
04 -
1/2 cup (75 g) crumbled feta cheese
05 -
1 cup (150 g) diced assorted bell peppers
06 -
6 large eggs
→ Seasonings and Oils
07 -
Black pepper, to taste
08 -
Salt, to taste
09 -
2 tablespoons (30 ml) extra virgin olive oil
# Steps:
01 -
Move your pan into the oven and let everything cook for about 20–25 minutes, or until the center feels firm and the top has a golden glow.
02 -
Scatter the feta cheese crumbles all over the egg mixture, trying to spread them out.
03 -
Crack the eggs into a bowl and give them a good whisk. Then pour that egg mix right on top of your veggies in the pan.
04 -
Toss in the chopped spinach or kale, letting it wilt down. Throw in a little salt and black pepper while you're at it.
05 -
Now, mix in the bell peppers and sliced zucchini. Let those fry for about 5 minutes so they get a bit soft.
06 -
Pour in the olive oil to your oven-safe pan over medium heat. Next, toss in the onions and go until they're see-through—about 2 or 3 minutes.
07 -
Flip your oven to 175°C and give it a head start while you chop your veggies.
# Notes:
01 -
Let everything cool off for a few minutes before cutting. That way, you'll get cleaner, easier pieces.