Mediterranean Frittata Recipes

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MEDITERRANEAN FRITTATA



Mediterranean Frittata image

A dear friend gave me this delicious frittata recipe. It is wonderful to serve for a Saturday breakfast when you can sit and enjoy and your meal and not rush out the door in order to miss the morning traffic.

Provided by Chef Buggsy Mate

Categories     Breakfast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

8 pitted kalamata olives, chopped
1 medium zucchini, cut into 1/2-inch cubes
1 sweet red pepper, diced
1/2 cup onion, chopped
1/4 cup olive oil
9 large eggs, lightly beaten
1 (4 ounce) package crumbled feta cheese
1/3 cup fresh basil, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup freshly grated parmesan cheese

Steps:

  • Cook the first four ingredients in hot oil in a 10" oven-proof skillet over medium-high heat, stirring constantly until vegetables are tender.
  • Combine eggs and next four ingredients, pour over vegetables in skillet.
  • Cover and cook over medium-low heat 10-12 minutes or until almost set.
  • Remove from heat, and sprinkle with Parmesan cheese.
  • Broil 5-1/2" from heat with oven door partially open 2-3 minutes or until golden.
  • Cut frittata into wedges.

Nutrition Facts : Calories 288.5, Fat 22.8, SaturatedFat 7.7, Cholesterol 301.8, Sodium 656.5, Carbohydrate 5.6, Fiber 1.2, Sugar 3.4, Protein 15.3

MUFFIN PAN FRITTATAS



Muffin Pan Frittatas image

What an easy way to make eggs for a group.

Provided by OMARILYN

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 12

Number Of Ingredients 10

cooking spray
1 tablespoon olive oil
1 cup chopped fresh asparagus
¼ cup chopped green bell pepper
2 tablespoons chopped red onion
6 eggs
½ cup milk
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
  • Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
  • Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 1.5 g, Cholesterol 103.7 mg, Fat 7 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 3.1 g, Sodium 146.5 mg, Sugar 1.1 g

MEDITERRANEAN FRITTATA



Mediterranean Frittata image

With red peppers, this delicious egg bake looks festive for Christmas. Italian bread, feta cheese and olives give the frittata Mediterranean flair.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

2 medium onions, halved and thinly sliced
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup chopped roasted sweet red peppers, drained
1/2 cup chopped pimiento-stuffed olives
3 cups cubed Italian bread
1/2 cup crumbled feta cheese
6 eggs, lightly beaten
1/2 cup chicken broth
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in red peppers and olives. Place bread cubes in a greased 9-in. deep-dish pie plate. Top with onion mixture and cheese. , In a large bowl, whisk the eggs, broth and pepper; pour over cheese. Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting into wedges.

Nutrition Facts :

MEDITERRANEAN FRITTATA



Mediterranean Frittata image

I concocted this when I was trying to liven up an egg white frittata. It turned out deceptively decadent. The sun-dried tomatoes make all the difference.

Provided by sbmj

Categories     Breakfast and Brunch     Eggs     Frittata Recipes

Time 1h5m

Yield 4

Number Of Ingredients 13

3 sun-dried tomato halves
2 teaspoons extra-virgin olive oil
¼ yellow onion, minced
5 cloves garlic, minced
½ cup frozen chopped spinach
1 (4.5 ounce) can sliced mushrooms with pieces, drained
3 ounces crumbled reduced-fat feta cheese
6 egg whites
¼ cup skim milk
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
2 tablespoons shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round pan.
  • Place sun-dried tomatoes into a bowl of warm water until rehydrated, about 10 minutes. Drain and chop.
  • Heat olive oil in a small skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add spinach; cook and stir until thawed and water is evaporated, about 5 minutes. Stir in mushrooms, sun-dried tomatoes, and feta cheese until well mixed.
  • Whisk egg whites, skim milk, salt, pepper, and basil together in a bowl until very frothy. Carefully stir spinach mixture and 1 tablespoon Parmesan cheese into egg mixture. Pour into the prepared pan; top with remaining Parmesan cheese.
  • Bake in the preheated oven until frittata is set and browned on top, about 25 minutes.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 18.3 g, Cholesterol 10 mg, Fat 6.2 g, Fiber 4.2 g, Protein 16.1 g, SaturatedFat 2.4 g, Sodium 1145.8 mg, Sugar 10.2 g

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