A colorful, vegetable-forward frittata inspired by the Mediterranean diet. Loaded with fresh vegetables, fragrant herbs, heart-healthy extra-virgin olive oil, and high-quality protein, this versatile dish is equally suited for breakfast, brunch, lunch, or a light dinner. It reheats beautifully, making it an excellent choice for meal prep and healthy eating throughout the week.

Ingredients

Egg Mixture

• 6 large eggs
• 4 large egg whites
• 2 tablespoons whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Vegetables

• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups cremini mushrooms, sliced
• 2 cups baby spinach, roughly chopped
• 3/4 cup grape tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup roasted red peppers, diced
• 2 cloves garlic, minced
• 1/4 cup Kalamata olives, sliced

Cheese and Fresh Herbs

• 1 1/2 ounces feta cheese, crumbled
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons fresh parsley, chopped, for finishing

Finish

• 1 teaspoon extra-virgin olive oil

Preparation

1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, egg whites, whole milk, kosher salt, and black pepper until smooth and slightly frothy.
3. Heat 1 tablespoon of extra-virgin olive oil in a 10-inch oven-safe nonstick or cast-iron skillet over medium heat.
4. Add the red onion and mushrooms. Cook for 5 to 6 minutes, until the mushrooms have released their moisture and begun to brown.
5. Stir in the garlic and cook for 30 seconds, until fragrant.
6. Add the roasted red peppers and cook for 1 minute.
7. Fold in the spinach and cook just until wilted.
8. Spread the vegetables evenly across the skillet.
9. Pour the egg mixture over the vegetables.
10. Scatter the tomatoes, Kalamata olives, feta cheese, basil, and oregano evenly over the surface.
11. Cook undisturbed for 2 to 3 minutes, until the edges begin to set.
12. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the center is just set and the internal temperature reaches 160°F.
13. Allow the frittata to rest for 5 minutes before slicing.
14. Just before serving, drizzle with 1 teaspoon of extra-virgin olive oil and sprinkle with the fresh parsley.

Cook’s Notes

• The secret to a tender, creamy frittata is not overbaking it. Remove it from the oven when the center is just set; residual heat will finish the cooking.
• Fresh herbs provide significantly brighter flavor than dried herbs and are highly recommended.
• Cook the vegetables thoroughly before adding the eggs to prevent excess moisture in the finished dish.
• For additional Mediterranean flavor, add 1/4 cup quartered marinated artichoke hearts with the roasted red peppers.
• To add zucchini, cook 1/4 cup diced zucchini with the red onion and mushrooms so it has time to release its moisture.
• For the best finishing flavor, use a good-quality extra-virgin olive oil for the final drizzle.
• Leftovers may be refrigerated for up to 4 days and are delicious served warm, cold, or at room temperature.

Optional Za’atar Variation

After the frittata has rested, drizzle it with the finishing olive oil and sprinkle 1 to 1 1/2 teaspoons za’atar evenly over the top. Add the fresh parsley and serve warm or at room temperature. Finishing the frittata with za’atar highlights the tomatoes, feta, Kalamata olives, spinach, and roasted peppers without overpowering the fresh vegetables.

Serving Suggestions

• Fresh berries
• Grapefruit or orange segments
• Sliced avocado
• Tomato and cucumber salad dressed with lemon juice and extra-virgin olive oil
• Smoked salmon
• Plain Greek yogurt
• Cottage cheese
• Whole-grain toast, if desired

Beverage Suggestions

• Freshly brewed coffee
• Espresso
• Cappuccino
• Unsweetened iced tea
• Sparkling water with lemon
• Freshly squeezed orange juice, served in a small portion
• Hot green tea