Italian Vegetables Frittata with Feta
This Italian-style frittata is loaded with colorful vegetables, fresh herbs, and creamy feta cheese. Light yet satisfying, it’s perfect for breakfast, brunch, or a light lunch. The combination of sweet peppers, zucchini, and spinach with tangy feta gives it a fresh Mediterranean twist.
⏳ Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the vegetables:
1 tbsp olive oil
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 small zucchini, diced
1 small onion, finely chopped
1 cup fresh spinach leaves, roughly chopped
2 cloves garlic, minced
Salt & pepper, to taste
For the egg mixture:
6 large eggs
¼ cup milk (or cream for a richer texture)
½ tsp dried Italian herbs (or oregano + basil mix)
½ cup crumbled feta cheese
Extra feta for topping (optional)
ℹ️ Instructions
Step 1 — Preheat & prep
1. Preheat oven to 180°C (350°F).
2. In a large oven-safe skillet, heat olive oil over medium heat.
Step 2 — Cook the vegetables
1. Add onion and sauté 2–3 minutes until softened.
2. Add peppers and zucchini; cook for 4–5 minutes until slightly tender.
3. Stir in garlic, spinach, salt, and pepper; cook until spinach wilts.
Step 3 — Prepare the egg mixture
1. In a mixing bowl, whisk together eggs, milk, Italian herbs, and crumbled feta.
2. Pour egg mixture evenly over the cooked vegetables in the skillet.
Step 4 — Cook & bake
1. Cook on the stovetop for 2–3 minutes until edges begin to set.
2. Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is set in the center.
Step 5 — Serve
1. Let cool slightly, then slice into wedges.
2. Serve warm or at room temperature.
Notes & Tips
Make it dairy-free: Use dairy-free feta or skip cheese.
Extra herbs: Fresh basil or parsley on top before serving adds freshness.
Add protein: Toss in cooked chicken or turkey bacon before baking.
Meal prep: Keeps well in the fridge for up to 3 days — great for quick breakfasts
⁉️ Frequently asked questions FAQ
Q1: Can I use other vegetables?
Yes — mushrooms, cherry tomatoes, asparagus, or broccoli also work well.
Q2: Can I make it without an oven-safe skillet?
Yes — cook vegetables in a frying pan, transfer to a greased baking dish, pour over eggs, and bake.
Q3: Can I freeze frittata?
Yes — slice, wrap tightly, and freeze for up to 1 month. Reheat in the oven or microwave.
Q4: Can I use goat cheese instead of feta?
Definitely — goat cheese gives a creamier, tangier flavor.
✅ Nutritional Information
Calories: 210 kcal
Protein: 12 g
Carbohydrates: 8 g
Fiber: 2 g
Sugars: 4 g
Fat: 15 g
Saturated Fat: 6 g
Sodium: 380 mg