Italian Vegetable Frittata Feta

Italian Vegetable Frittata with Feta is a staple in my kitchen when I need something colorful flavorful and nourishing with minimal effort. The combination of soft eggs tender vegetables and salty feta cheese transforms simple ingredients into a crowd pleasing dish that is equally impressive fresh from the oven or at room temperature.

I made this frittata first when unexpected guests stopped by for brunch. It quickly became my go to dish for sharing and everyone asked for seconds.

Ingredients

• Large eggs: create the fluffy and rich base. Choose the freshest eggs for best texture
• Bell peppers: add a sweet crunch and color. Look for crisp unblemished peppers in multiple colors for extra vibrancy
• Zucchini: brings moisture and gentle earthy notes. Pick zucchini that feels firm and glossy
• Fresh spinach or kale: supplies nutrients and a pop of green. Always choose fresh crisp leafy greens with no wilting
• Feta cheese: gives a creamy tangy bite. Seek high quality feta from a block in brine for true flavor
• Onion: enhances the savory depth. Use a sweet or yellow onion for smoother flavor
• Extra virgin olive oil: ties it all together while giving healthy fats. Opt for a bottle with a recent harvest date and a peppery finish
• Salt and pepper: to season everything just right

Step-by-Step Instructions

Prep the Vegetables:

Dice bell peppers and onion into small even pieces to ensure every bite is balanced. Slice zucchini thinly so it cooks quickly and evenly. Roughly chop spinach or kale so it wilts down without clumping

Cook the Aromatics:

Heat extra virgin olive oil in an oven safe skillet over medium heat. Add diced onion and cook gently until translucent which draws out its natural sweetness and sets up your flavor base

Sauté the Veggies:

Stir in bell peppers and zucchini. Sauté for five minutes until the vegetables are soft but not mushy. This step develops their sweeter side and ensures the frittata is never watery

Wilt the Greens:

Add spinach or kale handful by handful letting it wilt over the heat. Stir carefully so the greens soften just enough to combine with the other veggies. Season to taste with salt and pepper here for maximum flavor distribution

Mix the Eggs:

While the veggies are finishing whisk eggs in a separate bowl until fully combined and frothy. This makes the frittata light when baked

Combine in the Pan:

Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Use a spatula to gently fold the mixture together without breaking up the veggies too much

Add the Feta:

Crumble feta cheese over the top so every slice gets a little creamy tang in each bite

Bake to Perfection:

Transfer the skillet to a preheated oven at three hundred fifty degrees Fahrenheit. Bake twenty to twenty five minutes until the frittata is set in the center but still tender. You will know it is ready when the edges pull slightly from the sides and the top feels springy

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One of my fondest memories is making this frittata with my mother using whatever vegetables we had from the garden. Fresh feta makes an amazing difference I truly believe it is the secret ingredient that takes the dish from everyday to unforgettable.

Storage Tips

Allow the frittata to cool completely before storing. Slice into wedges and transfer to an airtight container. It stays fresh in the fridge for up to three days and reheats gently in the microwave or oven. For longer storage wrap slices well and freeze for up to two months just thaw in the refrigerator and rewarm slowly to maintain moisture.

Ingredient Substitutions

You can swap in kale or Swiss chard for spinach if you need a heartier green. Cherry tomatoes or mushrooms are also fantastic vegetable additions for variety. If feta is too tangy goat cheese or shredded mozzarella works beautifully for a milder twist.

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Serving Suggestions

Serve with a crisp green salad and rustic bread for a fresh brunch or light supper. It also pairs well with tomato soup or a side of roasted potatoes. For entertaining cut into small squares and offer as part of a Mediterranean appetizer platter.

A Slice of Italy at Home

Frittatas are rooted in Italian cucina povera a tradition of making delicious meals from simple leftover ingredients. They are endlessly adaptable and allow you to express personal creativity with every season’s produce. I always feel a little closer to nonna’s kitchen each time I pop one in the oven.

Recipe FAQs

→ What vegetables work best for this dish?

Bell peppers, zucchini, spinach, and onion combine well, but you can swap in other favorites like mushrooms or kale.

→ Can I use a different cheese instead of feta?

Absolutely! Try goat cheese, ricotta, or even mozzarella for a milder flavor.

→ How do I know when the frittata is cooked through?

The center should be set and not jiggly, with lightly golden edges. A toothpick should come out clean.

→ Can this be made ahead of time?

Yes, it can be baked in advance and served at room temperature or gently reheated before serving.

→ What can I serve on the side?

Pair with a fresh salad, toasted bread, or even a side of roasted potatoes for a complete meal.