Mediterranean Garden Frittata

Mediterranean Garden Frittata - A vegetable frittata with Italian herbs

I should let you know right off that my daughter named this dish. I wanted to call it Italian Vegetable Frittata, but she didn’t think that sounded romantic or exotic enough for her favorite frittata. She is a kindred spirit to Anne of Green Gables and often complains about the plebeian names I give my dishes.

We had a packed schedule this weekend with few windows to sit down and eat. I wanted to have as many meals at home and made from scratch as possible because it is easier to meet everyone’s dietary requirements, plus it is healthier and much more frugal than eating out. Frittatas are one of those dishes that I describe as “Real Fast Food” with the emphasis on real. They come together fast and use ingredients that you can feel good about feeding your family.

Mediterranean Garden Frittata
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 tablespoon olive oil
  • 1 cup diced summer squash
  • 2 cups loosely packed spinach
  • 2 medium tomato, diced
  • ½ cup diced onion
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon fresh basil, minced
  • 2 teaspoons fresh oregano
  • dash of pepper
  • 8 eggs or the equivalent of an Egg Beaters like substitute
Directions
  1. Preheat oven to broil.
  2. Add olive oil, squash, tomato, spinach, onion, and garlic to a 10” oven safe frying pan.
  3. Cook over medium-high heat for 6 – 8 minutes or until squash is almost fork tender.
  4. Add eggs to a small bowl and beat with a fork or egg beater. Add thyme, basil, oregano, and pepper to eggs. Mix well.
  5. Pour the eggs over the vegetable mixture. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes
  6. Place frying pan 4 –6 inches beneath the broiler. Broil for 2 –4 minutes or until the eggs are cooked through and beginning to brown.
Notes
Cut into wedges and serve immediately. For lunch or dinner I serve the frittata with a salad. For breakfast, I serve frittatas with fresh fruit.

 

More Fritatta Recipes:

Asian Vegetable and Rice Frittata

Southwest Steak Frittata

Steak and Artichoke Fritatta

 



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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Alea,

    This frittata is ultimate breakfast, love to try them.Thanks for hosting and sharing the recipe with Hearth and soul blog hop.

  2. Yeah! We should handover the naming of dishes to the kiddos, they’re so imaginative! Love how you’ve packed up the veggies in this one.

  3. I like your daughter’s take on how to title recipes! And I like how this dish could be breakfast, lunch, or dinner!

  4. Alea, what a great combination of flavor! Thanks for sharing with the Hearth and Soul hop.

  5. I am so glad you shared this with us at Let’s Do Brunch. This is so, my kind of recipe. Hoping to make it soon.

  6. Thank you for sharing this lovely seasonal recipe with Let’s Do Brunch, Alea. Your Mediterranean Garden Frittata really does look so pretty!

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