Mediterranean Garden Frittata
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  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.
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.
Recipe by Premeditated Leftovers™ at