Mediterranean vegetable frittata is easy as pie! It includes kalamata olives, oregano, fresh chèvre-style goat cheese and fresh veggies. This is an easy gluten-free breakfast dish.
Need a breakfast or brunch recipe that’s as easy as pie? You can’t go wrong with a vegetable frittata.
This version is inspired by the flavors of the Mediterranean and includes kalamata olives, oregano, fresh chèvre-style goat cheese and fresh veggies. On busy week nights, I often prepare a frittata and simply reheat it for a quick dinner.
Frittatas are the perfect way to use up left-over meats and veggies in the fridge.
The frittata formula
I use a fairly basic formula for frittatas. I start with 2-3 vegetables, combine with onions and potatoes, seasoning and herbs. Cheese is optional, but a nice touch. Combine with the beaten eggs to bind.
Here’s a tip:
Make sure your veggies are cooked el dente. I generally start with the potatoes. Then set them aside on paper towel, which absorbs some of the excess oil while I saute the rest of the veggies.
Let your imagination go! There are many options and flavor combinations to explore.
This post contains affiliate links. See policy for full disclosure.
Mediterranean vegetable frittata
Frittatas are easy as pie. This one features the flavors of the Mediterranean and includes kalamata olives, oregano, fresh chèvre-style goat cheese and fresh veggies.
- 1 cup Yukon gold potatoes (diced)
- 1/2 cup yellow onion (diced)
- 1/2 red bell pepper (diced)
- 1/2 small yellow zuchini (diced)
- 1 tbsp fresh oregano (minced (1 tsp if using dried oregano))
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup pitted Kalamata olives (diced)
- 6 eggs gently beaten
- 3-4 tbsp fresh chevre-style goat cheese
- 3-4 tbsp olive oil or vegetable oil (divided, for sauting)
- Place the oven rack in the mid to lower quarter of the oven. Preheat the oven to 375 F.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Saute the potatoes until they begin to soften and turn golden brown. Remove the potatoes to a plate lined with paper towels and set aside.
- Return the skillet to medium-high heat. Heat another 1 1/2 to 2 tablespoons of oil. Add the onions and saute for a couple minutes. Next add the red pepper. Saute for another 2 minutes. Then add the zuchini, oregano, salt and pepper. Continue to saute gently stirring until the vegetables are cooked el dente. Remove from the heat and set aside.
- In a large bowl, gently beat the eggs. Next add the potatoes and vegetables. Combine the ingredients and transfer to a generously greased pie plate.
- Dot the top of the unbaked fritatta with small amounts of the chevre-style goat cheese. Bake for 25 minutes or until a skewer comes out clean.
Use a 9 – 10 inch pie plate.
Recipe courtesy of northwestspoon.com
Join our email newsletter for more great recipes delivered right to your inbox.