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Mediterranean Vegetable Frittata
Print Recipe
Pack tons of healthy veggies into this flavorful Vegetable Frittata recipe, made in one pan in just 29 minutes for an easy gluten free & vegetarian meal!
Course
Breakfast, Brunch, Main Course
Cuisine
Italian
Prep Time
14
minutes
mins
Cook Time
15
minutes
mins
Total Time
29
minutes
mins
Servings
6
people
Calories
210
Author
Whitney Bond
Ingredients
1
tsp
olive oil
1
bulb
Cal Organics Fennel
thinly sliced
½
cup
red onion
thinly sliced
3
cups
Cal Organics Kale
chopped
10
large eggs
¼
cup
milk
1
tsp
kosher salt
1
tsp
black pepper
½
cup
sun dried tomatoes
julienned
¼
cup
Cal Organics Green Onions
diced
½
cup
feta cheese
crumbled
Instructions
Preheat the oven to 400°F.
Add the olive oil to a large oven-safe skillet over medium high heat.
Add the fennel, red onion and kale, saute 7 minutes.
In a medium bowl, whisk the eggs, milk, salt and pepper together.
Stir in the sun dried tomatoes and green onions.
Reduce the heat on the stove to medium, pour the egg mixture into the skillet.
Use a spatula to press down on the veggies to make sure they're covered with the egg mixture.
Evenly sprinkle the feta cheese crumbles on top of the eggs.
Cook on the stove for 5 minutes.
Transfer to the oven and finish cooking for 10 minutes.
Remove from the oven and top with chopped fennel fronds. Slice the frittata and serve.
Notes
This recipe is naturally gluten free and vegetarian.
This frittata will stay good in the refrigerator for up to 5 days.
Refer to the image and instructions in the post above for how to chop a fennel bulb.
Nutrition
Calories:
210
kcal
|
Carbohydrates:
14
g
|
Protein:
14
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Cholesterol:
284
mg
|
Sodium:
692
mg
|
Potassium:
793
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
3985
mg
|
Vitamin C:
50.2
mg
|
Calcium:
200
mg
|
Iron:
3.1
mg