Mediterranean Frittata

I had a TON of leftover veggies from dinner last night when I made my Mediterranean Rice Bowl…. So, this morning I got up, put on a LARGE pot of coffee and cleaned as much of our condo as possible so our realtor could show it at the butt crack of dawn on a Saturday morning.  I’ll just say, I wasn’t too terribly happy about that.  Yes, we appreciate the showing… but if we get one more low-ball offer, I might have a nervous breakdown.  How do you politely tell a stranger to go pound sand?!  All this to say, once they left I was STARVING.  Omar went to get a haircut, so I thought brunch when he gets home might put us in a better mood?!

I used all of my leftover veggies to make this frittata and it turned out perfect and none of the veg went to waste!  It was a win-win!  I served this with our favorite pan-fried potatoes AND another cup of coffee.  🙂

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Mediterranean Frittata

  • Servings: 4 - 6
  • Print

Waste not, want not! Clean out the fridge and make this delicious frittata for breakfast, brunch or lunch!

Ingredients:

  • 2 cups of leftover veggies, rough chopped (My leftovers: squash, zucchini, red bell pepper, purple onion, kalamata olives and garlic)
  • 6 eggs, whisked
  • 1/2 cup milk
  • salt and pepper to taste
  • 2 – 3 tbsp feta cheese, crumbled
  • garnish with chopped parsley or green onions, optional

Directions:

  1. Preheat the oven to 350 degrees.
  2. Spray a saute pan with non-stick spray or rub it down with a little olive oil.
  3. Add the leftover veggies to the pan in one layer.
  4. Whisk the eggs, milk, salt and pepper together and pour over the veggies.
  5. Bake for 20 – 25 minutes.
  6. About 5 minutes before the frittata is done, add the crumbled feta to the top.  Continue baking for 5 more minutes.
  7. Garnish with fresh herbs or green onions.  Serve and eat!  Don’t forget your coffee 😉

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