Mediterranean Vegetable Frittata With Feta

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 3/4 cup crumbled feta cheese, divided
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 medium zucchini, quartered lengthwise and sliced
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil, plus more for serving

Do This

• 1. Preheat oven to 375°F and place a rack in the center.
• 2. Whisk eggs, milk, 1/2 cup feta, 1/2 teaspoon salt, pepper, oregano, parsley, and basil.
• 3. Sauté onion and bell pepper in olive oil in a 10-inch oven-safe skillet for 5 minutes.
• 4. Add zucchini, tomatoes, garlic, remaining 1/4 teaspoon salt, and red pepper flakes; cook 5 minutes.
• 5. Pour in the egg mixture, gently stir once, top with remaining 1/4 cup feta, and cook on the stovetop for 2 minutes.
• 6. Bake for 13 minutes, rest for 5 minutes, garnish with basil, slice, and serve warm or at room temperature.

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Why You’ll Love This Recipe

• Fluffy, sliceable, and satisfying: The eggs bake into a tender skillet meal that cuts cleanly into wedges.
• Packed with Mediterranean flavor: Sweet peppers, zucchini, juicy tomatoes, herbs, olive oil, and tangy feta make every bite bright and savory.
• Flexible for any meal: Serve it for breakfast, brunch, lunch with a salad, or a light dinner with warm bread.
• Great for make-ahead meals: It reheats gently and tastes delicious warm, room temperature, or chilled.

Grocery List

• Produce: 1 small yellow onion, 1 red bell pepper, 1 medium zucchini, 1 cup cherry tomatoes, 2 garlic cloves, fresh parsley, fresh basil
• Dairy: 10 large eggs, whole milk, feta cheese
• Pantry: Extra-virgin olive oil, kosher salt, black pepper, dried oregano, red pepper flakes

Full Ingredients

For the Frittata Base

• 10 large eggs
• 1/3 cup whole milk
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

For the Vegetables

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, diced into 1/2-inch pieces, about 1 cup
• 1 red bell pepper, seeded and diced into 1/2-inch pieces, about 1 cup
• 1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick, about 1 1/2 cups
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

For Finishing

• 1/4 cup crumbled feta cheese
• 1 tablespoon thinly sliced fresh basil
• 1 teaspoon extra-virgin olive oil, for drizzling, optional

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the skillet

Preheat the oven to 375°F. Place a rack in the center of the oven so the frittata bakes evenly. Use a 10-inch oven-safe skillet, preferably cast iron, stainless steel, or nonstick. If your skillet is not well seasoned or nonstick, lightly brush the sides with a thin film of olive oil before you begin.

Step 2: Whisk the egg mixture

In a large mixing bowl, whisk together the eggs, whole milk, 1/2 cup crumbled feta, 1/2 teaspoon kosher salt, black pepper, dried oregano, chopped parsley, and chopped basil. Whisk for 30 to 45 seconds, just until the yolks and whites are fully combined and the mixture looks even. Try not to overbeat; a little air is helpful, but too much can make the frittata puff dramatically and then collapse.

Step 3: Sauté the onion and bell pepper

Set the 10-inch oven-safe skillet over medium heat and add 2 tablespoons extra-virgin olive oil. When the oil shimmers, add the diced onion and diced red bell pepper. Cook for exactly 5 minutes, stirring every minute, until the onion softens and the pepper begins to turn glossy and sweet. The vegetables should not brown heavily; gentle cooking keeps the frittata tender.

Step 4: Cook off moisture from the zucchini and tomatoes

Add the sliced zucchini, halved cherry tomatoes, minced garlic, remaining 1/4 teaspoon kosher salt, and red pepper flakes. Cook for 5 minutes over medium heat, stirring occasionally. The zucchini should be just tender, the tomatoes should begin to slump, and most visible liquid in the skillet should evaporate. This step is important because watery vegetables can make the finished frittata loose instead of sliceable.

Step 5: Add the eggs and set the edges

Reduce the heat to medium-low. Pour the egg mixture evenly over the vegetables. Use a heatproof spatula to gently nudge the vegetables around so they are evenly distributed, but do not scramble the eggs. Sprinkle the remaining 1/4 cup feta over the top. Cook on the stovetop for 2 minutes, until the very edges begin to look lightly set while the center is still liquid.

Step 6: Bake until just set

Transfer the skillet to the preheated 375°F oven. Bake for 13 minutes, until the frittata is puffed, the edges are set, and the center has only a slight wobble when the skillet is gently shaken. For the cleanest texture, avoid baking until the center is completely firm; the residual heat will continue cooking the eggs as the frittata rests. If the center still looks liquid after 13 minutes, bake for 2 additional minutes.

Step 7: Rest, garnish, and slice

Remove the skillet from the oven and let the frittata rest for 5 minutes. This makes it easier to slice and helps the egg finish setting without becoming rubbery. Garnish with 1 tablespoon thinly sliced fresh basil and, if you like, a light drizzle of 1 teaspoon extra-virgin olive oil. Cut into 6 wedges and serve warm, at room temperature, or chilled.

Pro Tips

• Use a 10-inch skillet for the best height: A larger skillet will make a thinner frittata and may bake faster, while a smaller skillet may need extra time.
• Cook the vegetables before adding eggs: Zucchini and tomatoes release moisture. Sautéing them first keeps the frittata fluffy and sliceable.
• Stop baking before it looks completely firm: A frittata keeps cooking after it leaves the oven. Pull it when the center has a soft wobble for the most tender texture.
• Let it rest before cutting: Five minutes of resting helps the eggs settle and gives you cleaner wedges.
• Season thoughtfully: Feta is salty, so the recipe uses a moderate amount of kosher salt. If using table salt, reduce the total salt to 1/2 teaspoon.

Variations

• Spinach and feta frittata: Add 2 packed cups baby spinach during the final 1 minute of vegetable cooking, just until wilted.
• Roasted pepper version: Swap the fresh red bell pepper for 3/4 cup chopped roasted red peppers. Add them with the zucchini and tomatoes, and cook until excess moisture evaporates.
• Heartier dinner frittata: Add 1 cup cooked, diced potatoes or 1/2 cup cooked chickpeas with the vegetables before pouring in the eggs.

Storage & Make-Ahead

Store leftover frittata wedges in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in a 300°F oven for 8 minutes, in a covered skillet over low heat for 5 minutes, or in the microwave at 50 percent power for 60 to 90 seconds. For make-ahead prep, chop the vegetables and herbs up to 24 hours in advance and refrigerate them separately. You can also bake the entire frittata, cool it completely, cover it, and refrigerate it overnight. Serve chilled, room temperature, or gently reheated.

Nutrition (per serving)

Calories: 245 kcal | Carbs: 8g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Fiber: 2g | Sugar: 5g | Sodium: 520mg | Cholesterol: 330mg