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Every bite of this Mediterranean-style frittata tastes bright and cheery Sweet bell peppers, juicy tomatoes, tender spinach, and zippy feta come together in an easy egg dish that fits right in at brunch or for a laid-back dinner. I actually threw this together to use up leftover produce, but it quickly turned into our family’s favorite when we want something special but also want to keep things super simple in the kitchen.
After I started making this on weekends, my family begged for it on hectic weeknights too. It never sticks around long on the table, and everyone leaves the kitchen happy.
Vibrant Ingredients
- Salt and pepper: Bring out all the flavors. Sea salt and fresh cracked pepper are my pick.
- Extra virgin olive oil: Keeps things from sticking and adds a pop of flavor. Fruity and fresh-smelling oil works wonders.
- Feta cheese: Delivers a creamy bite with a tang. Grab real Greek feta and crumble it up yourself for max flavor. Skip the pre-crumbled if you can.
- Fresh spinach: Gives earthiness and a burst of green. Baby spinach is easiest, but anything crisp and fresh will do.
- Cherry tomatoes: Offer juicy bites with each forkful. Choose ones that feel firm and look bright.
- Bell peppers: Add a subtle sweetness and lively colors. Go for red, orange, or yellow. Glossy skin and no mushy spots means they're ready.
- Large eggs: Do the heavy lifting for both richness and protein. Pasture-raised are best for taste, but any fresh eggs will do the trick.
Simple Step-by-Step Directions
- Chill and plate up:
- Let the pan rest a good five minutes after it’s out of the oven. It’ll be easier to slice, and all those flavors settle together.
- Bake it off:
- Pop your skillet in a hot 375 oven for twenty to twenty-five minutes. When you see the sides get puffy and lightly browned and the middle is firm but springs back gently, you’re set.
- Top with cheese:
- Scatter crumbled feta over the eggs and veggies before baking. That way, every piece tastes just right.
- Eggs go in:
- Crack eggs in a big bowl and whisk them really well with the salt and pepper until everything is nice and airy. Pour this foamy mix gently over the cooked veggies in the skillet. Spread things out with your spatula to get an even layer.
- Sauté everything:
- Pour olive oil in an oven-safe pan over medium. Add peppers and tomatoes first. Cook five minutes until the peppers are soft and tomatoes start to break down. Toss in the spinach for two more minutes just until it slumps but isn’t mushy. Mix everything around to blend the flavors.
- Get your veggies ready:
- Chop the peppers, slice the cherry tomatoes, and wash your spinach well. Pat everything dry so the frittata stays light and not soggy.
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My little secret? Feta! It melts into creamy little puddles but still pops with salty goodness. When we’ve got visitors, I always make this frittata the star of brunch with Mediterranean vibes all around.
Tips on Keeping Leftovers
Let it cool down fully before stashing it away. Pop slices into an airtight box and refrigerate them for as long as four days. Want to keep it longer? Wrap well and freeze up to one month. Warm again using a microwave or a gentle oven, and it’ll taste just as yummy—maybe even better—the next day.
Easy Ingredient Swaps
Switch feta for creamy goat cheese or stretchy mozzarella for a new flavor. Sub spinach with tender kale or stir in mushrooms to get that earthy kick. If you’re out of cherry tomatoes, sun-dried ones bring bold tang. Even sliced zucchini or artichoke hearts work in this Mediterranean-style mix.
Tasty Ways to Serve
Slice it up and add crusty whole grain bread, or toss together a quick salad with greens and a squeeze of lemon. Perfect to eat chilled or at room temp for picnics and on special occasions. Fancy it up? Include marinated olives, some crunchy cucumbers, or a spoon of Greek yogurt for the side.
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History and Traditions
Frittata is Italy’s cozy spin on the classic French omelet, but it’s more down-to-earth. People all over the Mediterranean make it often because eggs and veggies are always close by. It’s all about good fresh produce, just enough cheese, and a splash of tasty oil—meals that are easy but packed with hearty, simple flavors.
Recipe FAQs
- → Can I use different vegetables in this dish?
Definitely! Toss in things like onions, mushrooms, or zucchini depending on what you’ve got or what you’re craving.
- → What type of cheese works well besides feta?
Goat cheese is a nice swap and brings extra tang, or try dollops of ricotta for a creamy vibe.
- → Is it possible to make this dish dairy-free?
You sure can—just leave out the cheese or try your go-to plant-based cheese instead.
- → Can I prepare this for meal prep?
Yep! Store leftovers in the fridge for up to three days. Eat cold or pop back in the oven or microwave to heat.
- → How do I prevent the frittata from sticking to the pan?
Generously oil your skillet and pick a pan that’s nonstick or nicely seasoned, and you won’t have trouble flipping it out.