Mediterranean Frittata with Seasonal Vegetables
- Gluten Free
- Paleo
- Spicy
- Vegetarian
- Low Calorie
- Low Carb
This Mediterranean frittata is a wonderfully nutritious meal that is quick and easy to re-create.
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Nutrition Per Serving
- Calories 247
- Carbs 11.2g
- Fat 13.6g
- Fibre 3.2g
- Protein 19.7g
- Sugar 6.3g
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Step 1
Preheat the oven to 180 degrees. Meanwhile, chop the zucchini, red capsicum, yellow capsicum, and brown onion.
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Step 2
In a large ovenproof frying pan over medium heat, sauté the chopped zucchini, red capsicum, yellow capsicum, and brown onion with a pinch of salt and pepper until they start to soften.
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Step 3
Add dried chilli flakes (to taste) and a teaspoon of dried oregano to the vegetables, stirring well to combine.
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Step 4
In a bowl, beat the eggs with a pinch of salt, pepper, and a teaspoon of paprika until well combined.
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Step 5
Pour the beaten eggs over the sautéed vegetables in the pan, making sure the eggs are evenly distributed.
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Step 6
Transfer the frying pan to the preheated oven and bake for 15-20 minutes or until the frittata is set and the top is golden brown.
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Step 7
Once done, remove the frittata from the oven and let it cool slightly. Prepare a side salad with the fresh rocket and halved cherry tomatoes, seasoning with a bit of olive oil, salt, and pepper.
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Step 8
Serve the warm frittata with the side salad of fresh rocket and cherry tomatoes.
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Reviews
Dana Itani Verified
Loved this dish, full of flavors, super easy, and makes a good portion for even 3 people!
Sally Loubser Verified