Italian Vegetable Frittata Feta (Print)
Eggs, vegetables, and feta create a flavorful Italian-style frittata, ideal for brunch or a light meal.
# Ingredients:
→ Main Ingredients
01 -
6 large eggs
02 -
1 cup (150 g) diced assorted bell peppers
03 -
1 medium zucchini, thinly sliced (approximately 120 g)
04 -
1 cup (30 g) fresh spinach or kale, roughly chopped
05 -
1/2 cup (75 g) crumbled feta cheese
06 -
1/2 medium onion, diced (about 60 g)
→ Seasonings and Oils
07 -
2 tablespoons (30 ml) extra virgin olive oil
08 -
Salt, to taste
09 -
Black pepper, to taste
# Steps:
01 -
Set the oven to 175°C and allow it to preheat while you prepare the vegetables.
02 -
Warm olive oil in an oven-safe skillet over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.
03 -
Stir in the diced bell peppers and zucchini. Sauté for approximately 5 minutes until the vegetables are softened.
04 -
Fold in the spinach or kale until wilted. Season generously with salt and black pepper.
05 -
In a separate bowl, vigorously whisk the eggs, then pour them evenly over the vegetables in the skillet.
06 -
Gently distribute the crumbled feta over the surface of the egg mixture.
07 -
Place the skillet in the preheated oven. Bake for 20–25 minutes until the frittata is set in the centre and lightly golden around the edges.
# Additional Notes:
01 -
Allow the frittata to cool for several minutes before slicing for easier serving and cleaner portions.