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

Ingredient Substitutions

• Instead of Large Eggs: Egg substitute (e.g., JUST Egg)
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Mixed Bell Peppers: Roasted red peppers, Pimiento strips
• Instead of Red Onion: White onion, Shallots
• Instead of Fresh Spinach: Kale, Swiss chard
• Instead of Kalamata Olives: Green olives, Greek black olives
• Instead of Feta Cheese: Goat cheese, Queso fresco
• Instead of Dried Oregano: Italian seasoning, fresh oregano (1 tsp fresh = 1/2 tsp dried)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Mixing Bowl
• Chef's Knife
• Cutting Board
• Whisk or Fork
• Skillet
• Spatula
• Oven‑Safe Baking Tray or 9‑inch Pie Dish
• Oven

Critical Steps — Do Not Skip

• Sauté vegetables only halfway so they stay crisp after baking.
• Bake until the center is fully set; under‑cooking leaves a runny texture.

Chef Tips from the Video

• Add a handful of fresh herbs (e.g., chopped parsley or basil) just before baking for extra brightness.
• For a richer flavor, use a mix of feta and grated Parmesan on top.
• If you have an oven‑safe skillet, you can sauté and bake in the same pan, reducing cleanup.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not recommended; texture may become watery after thawing.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Bake the frittata a day ahead and store in the fridge; reheat slices in the microwave or a hot skillet.
• The frittata can be served cold in salads for a different texture.

Frequently Asked Questions