Mediterranean Garden Frittata

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 Recipe

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.

Printable Recipe for Mediterranean Garden Frittata

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Mediterranean Garden Frittata

Mediterranean Garden Frittata Recipe

Course Breakfast

Cuisine American

Keyword Mediterranean Garden Frittata Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 96kcal

Author Alea Milham

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

Instructions

• Preheat oven to broil.
• Add olive oil, squash, tomato, spinach, onion, and garlic to a 10” oven safe frying pan.
• Cook over medium-high heat for 6 – 8 minutes or until squash is almost fork tender.
• Add eggs to a small bowl and beat with a fork or egg beater. Add thyme, basil, oregano, and pepper to eggs. Mix well.
• Pour the eggs over the vegetable mixture. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes
• 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.

Nutrition

Calories: 96kcal | Carbohydrates: 4g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 71mg | Potassium: 241mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1247IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg

More Fritatta Recipes:

Asian Vegetable and Rice Frittata

Southwest Steak Frittata

Steak and Artichoke Fritatta