Mediterranean Vegetable Frittata

A perfect summer breakfast

Here is a recipe I made for a video in partnership with the ASPCA® and their new tool, ShopKind^TM (linked HERE), which helps you find certified humane meat, eggs, and dairy near you.

This recipe article isn’t sponsored. I’m sharing it because I use the ShopKind tool every week, and the eggs in this frittata came from it.

Hope you enjoy this one. It’s incredibly delicious!

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Mediterranean Vegetable Frittata

Ingredients

• 1 red bell pepper, cored and chopped

• 1 zucchini, diced

• 1 green onion, chopped

• 4 ounces broccoli, cut into small florets

• Kosher salt and black pepper

• 3 tbsp Extra virgin olive oil

• 7 large eggs

• ¼ teaspoon baking powder

• ¼ cup whole milk

• 1/3 cup feta cheese, crumbled

• 1/3 cup finely chopped fresh parsley

• 1 teaspoon fresh thyme

Instructions

1. Preheat the oven to 450°F.

2. In a mixing bowl, add the bell peppers, zucchini, green onion and broccoli. Sprinkle on a pinch of salt and pepper if desired. Add 2 tbsp of olive oil and toss until all the veggies are coated.

3. Spread the veggies onto a sheet pan and place in the oven—roast for 15 minutes or until the veggies are soft and slightly charred. Remove from the oven and set aside.

4. Turn the oven heat down to 400°F.

5. In your mixing bowl, whisk together the eggs, baking powder, milk, thyme, half of the parsley, and a pinch of salt and black pepper. Fold in the roasted vegetables.

6. Coat the bottom and sides of a 10-inch cast iron or oven-safe pan with 1 tbsp of oil. Pour the egg and veggie mixture into the pan. Sprinkle the feta cheese crumbles evenly across the mixture.

7. Transfer the pan to the heated oven and cook for 10-12 minutes or until the center of the frittata is cooked through.

8. Remove from the oven, carefully cut into wedges, and serve with a garnish of fresh parsley.

9. Enjoy!

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