By ohioeggs Breakfasts, Brunches
December 6, 2019
Start your day with Ohio food blogger A Cedar Spoon's Mediterranean Frittata, rich with flavors of Morocco! Eggs are baked with veggies and topped with feta cheese, parsley and green onion.
- Prep: 15 mins
- Cook: 25 mins
3 tablespoons whole milk (or cream)
1/2 cup red bell pepper, seeds removed, diced
1/2 cup matchstick carrots, chopped
1 cup fresh spinach, roughly chopped
1 cup (4 ounces) feta cheese, crumbled, divided
Preheat the oven to 350 degrees Fahrenheit.
Crack the eggs into a large mixing bowl. Add the whole milk and salt, and whisk until the egg yolks and whites are blended.
Stir in half of the cheese until combined. Set aside.
Heat the olive oil in a 12" non-stick skillet or cast-iron skillet. Add the red onion, bell pepper and carrots, and cook until soft, stirring occasionally.
Add the spinach and another dash of salt and pepper, and cook until the spinach is wilted.
Whisk the eggs again and pour the eggs over the vegetable mixture using a spatula to spread it evenly over the vegetables.
Sprinkle the remaining cheese on the frittata.
Bake in the oven for 30 to 35 minutes or until the eggs start to puff up and appear set, and the edges are just starting to brown.
Remove the frittata from the oven and let cool. Cut into triangles and serve with fresh parsley.
Feel free to swap veggies with any of your favorites! Any bell pepper works nicely as well as zucchini or cauliflower. Also, a mixture of Moroccan spices, like coriander, cumin, paprika or turmeric, taste great in the mix. Goat cheese can also be substituted in the place of the feta cheese.