Savoury Lunch Dish
Elevate your lunch game with this Savoury Mediterranean Vegetable and Feta Frittata—a wholesome, flavor-packed dish bursting with vibrant vegetables and creamy feta cheese. This 40-minute recipe combines sautéed red bell peppers, zucchini, and red onions with garlic for a fragrant, veggie-forward base, all bound together by a perfectly seasoned egg mixture with a touch of oregano. Baby spinach adds a pop of greenery, while crumbled feta provides a tangy, salty contrast that pairs beautifully with the light, fluffy texture of the baked eggs. The dish is oven-baked to golden perfection in a single skillet, making it not only delicious but also a breeze to prepare and clean up. Ideal for a simple yet impressive lunch or brunch, this veggie-packed frittata is both healthy and satisfying, serving four with ease. Serve it warm with a fresh side salad for a Mediterranean-inspired meal you’ll love! Perfect for egg recipes, one-pan meals, and 30-minute lunch ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 2 cloves garlic
- 8 eggs
- 0.25 cup milk
- 0.5 cup feta cheese
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup baby spinach
Instructions
Preheat the oven to 375°F (190°C).
Dice the red bell pepper, zucchini, and red onion into small, bite-sized pieces. Mince the garlic.
In an oven-safe skillet, heat the olive oil over medium heat. Add the diced red bell pepper, zucchini, and onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
In a mixing bowl, whisk together the eggs, milk, dried oregano, salt, and black pepper until well combined.
Pour the egg mixture evenly over the cooked vegetables in the skillet. Sprinkle the crumbled feta cheese on top.
Add the baby spinach leaves, gently pressing them into the egg mixture with a spatula.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the eggs are set in the center and lightly golden on the edges.
Carefully remove the skillet from the oven and allow the frittata to cool for 5 minutes before slicing into wedges.
Serve warm and enjoy your savory Mediterranean vegetable and feta frittata!
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1560 mg | 520% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 27.3 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 793 mg | 61% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1588 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
