Mediterranean Frittata - Cooking With Ayeh

Ingredients

• 8 Large Eggs (room temperature)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 cup Mixed Bell Peppers (diced; red, yellow, green)
• 0.5 cup Red Onion (diced)
• 1 cup Fresh Spinach (roughly chopped)
• 0.5 cup Kalamata Olives (pitted, sliced)
• 0.75 cup Feta Cheese (crumbled; 0.5 cup in egg mix, 0.25 cup on top)
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Prep Vegetables and Olives

   Dice the mixed bell peppers and red onion, roughly chop the spinach, and slice the Kalamata olives. Transfer everything to a large mixing bowl.

   Time: PT10M

2. Mix Eggs and Flavorings

   Crack the 8 eggs into the bowl with the veggies and olives. Add 0.5 cup crumbled feta, dried oregano, salt, and pepper. Whisk until fully combined.

   Time: PT5M

3. Sauté Vegetables Half‑Cook

   Heat 2 tbsp olive oil in a skillet over medium heat. Add the diced bell peppers and onion, sauté for about 4‑5 minutes until they start to soften but are still crisp. Add the spinach and cook another 1‑2 minutes until wilted.

   Time: PT7M

   Temperature: Medium heat

4. Combine Sautéed Veggies with Egg Mixture

   Transfer the sautéed vegetables to the bowl with the egg mixture and give a quick stir to distribute evenly.

   Time: PT2M

5. Preheat Oven and Prepare Baking Tray

   Preheat the oven to 375°F (190°C). Lightly grease the oven‑safe tray or pie dish with a little olive oil.

   Time: PT5M

   Temperature: 375°F

6. Bake the Frittata

   Pour the egg‑vegetable mixture into the prepared tray, spreading evenly. Crumble the remaining 0.25 cup feta over the top. Bake for 15 minutes, or until the center is set and the top is lightly golden.

   Time: PT15M

   Temperature: 375°F

7. Cool and Slice

   Remove the frittata from the oven and let it rest for 3 minutes before slicing into 8 wedges.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

5g

Fat

20g

Fiber

2g