Mediterranean Vegetable Frittata
Tons of veggies are packed into this flavorful Vegetable Frittata recipe. It's made in one pan in just 29 minutes for an easy vegetarian meal! Roasted Potatoes make a delicious side dish to pair with this frittata for brunch or dinner.
Ingredients
- 1 teaspoon olive oil
- 1 bulb fennel, thinly sliced
- ½ cup red onion, thinly sliced
- 3 cups kale, chopped
- 10 large eggs
- ¼ cup milk
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ cup sun dried tomatoes, julienned
- ¼ cup 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 on the stove over medium-high heat.
- Add the fennel, red onion and kale, cook for 7 minutes, stirring occasionally.
- 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 vegetables 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 Facts
Calories 210kcal (11%)Carbohydrates 14g (5%)Protein 14g (28%)Fat 11g (17%)Saturated Fat 4g (20%)Cholesterol 284mg (95%)Sodium 692mg (29%)Potassium 793mg (23%)Fiber 2g (8%)Sugar 5g (6%)Vitamin A 3985mg (80%)Vitamin C 50.2mg (61%)Calcium 200mg (20%)Iron 3.1mg (17%)
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