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To make this tasty Greek vegetable frittata, gather these ingredients: - 6 large eggs - 1 cup whole milk - 1 small zucchini, diced - 1 bell pepper (choose red or yellow), diced - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved - ½ cup feta cheese, crumbled - ½ cup fresh spinach, chopped - 2 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - Salt and black pepper to taste - Fresh parsley, chopped, for garnish If you need to swap some ingredients, try these substitutes: - Use almond milk instead of whole milk for a dairy-free version. - Swap zucchini for mushrooms or asparagus for a different taste. - Feta cheese can be replaced with goat cheese or ricotta. - Fresh spinach can be substituted with kale or Swiss chard. - Any bell pepper color works, but green peppers give a different taste. This Greek vegetable frittata serves four and is packed with nutrients. Each serving has: - Calories: Approximately 290 - Protein: 20 grams - Fat: 20 grams - Carbohydrates: 8 grams - Fiber: 2 grams - Sugar: 3 grams Enjoy making this dish! You can find the full recipe linked above. Start by preheating your oven to 375°F (190°C). In a large bowl, whisk together 6 large eggs, 1 cup of whole milk, and 1 teaspoon of dried oregano. Add a pinch of salt and black pepper. Mix well until the eggs are smooth. This mixture will give your frittata a rich flavor. Set it aside for now. Take a large, oven-safe skillet and heat 2 tablespoons of extra virgin olive oil over medium heat. When the oil is hot, add 1 small red onion, finely chopped, and 1 diced bell pepper. Sauté for about 3-4 minutes. Stir often until the veggies are soft. Next, add 1 small diced zucchini and 1 cup of halved cherry tomatoes. Cook for another 3-4 minutes. The tomatoes should begin to soften. Finally, stir in ½ cup of chopped fresh spinach. Cook until the spinach wilts, which takes about 1-2 minutes. Now that the veggies are ready, pour your egg mixture evenly over them. Use a spatula to gently stir, making sure everything is mixed well. Crumble ½ cup of feta cheese on top. Let the frittata cook on the stovetop for 2-3 minutes. You want the edges to start setting. Then, transfer the skillet to your oven. Bake for 15-20 minutes. The frittata should be firm in the center and golden on top. Once done, remove from the oven and let it cool for a few minutes. Slice into wedges and enjoy! For the full recipe, check the complete details above. To get a great texture for your Greek vegetable frittata, focus on two things: cooking time and temperature. Use fresh eggs for best results. Whisk them well with milk until smooth. The milk keeps it creamy. When cooking, start on the stove, then finish in the oven. This method helps create a fluffy middle and a nicely browned top. Keep an eye on it in the oven; you want it firm but not dry. Many people make a few common mistakes. One is overcooking the eggs. This can make your frittata rubbery. Another mistake is not seasoning enough. The salt enhances the flavors of the vegetables and cheese. Lastly, don’t skip pre-cooking the vegetables. If you add raw veggies, they may release too much water. This can lead to a soggy frittata. Serve your frittata warm or at room temperature. Cut it into wedges for easy sharing. Garnish with fresh parsley for a pop of color. A side of Greek yogurt complements the dish well. You can also add a light drizzle of olive oil for extra flavor. Pair it with a simple salad for a complete meal. For a fun twist, try adding olives or sun-dried tomatoes. For the full recipe, check out the Mediterranean Vegetable Frittata section. {{image_4}} You can take your Greek vegetable frittata to the next level with fun Mediterranean touches. Try adding olives or artichoke hearts. These ingredients boost flavor and add a nice twist. Consider sun-dried tomatoes for a burst of sweetness. You can even add herbs like basil or dill to enhance the taste. This way, you can create a dish that’s bright and fresh! If you're watching carbs, this frittata is super easy to adapt. Skip the milk and use cream instead. This will keep it rich and creamy. You can also swap out the zucchini for cauliflower rice. It’s a great low-carb substitute. Using just egg whites is another option for fewer carbs. This makes the frittata lighter and still delicious. Want to make it vegetarian-friendly? You can easily switch up the veggies. Swap the zucchini for mushrooms or add some broccoli. You can even use asparagus for a spring twist. If you want more protein, add chickpeas or lentils. These will make your frittata filling and nutritious. The key is to have fun with flavors and textures! For more details on the full process, check the Full Recipe. Storing leftover frittata is simple. First, let it cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. This helps keep the frittata fresh. You can store it in the fridge for up to four days. If you want to keep it longer, consider freezing it. Reheating your frittata is quick and easy. Preheat your oven to 350°F (175°C). Place the frittata in an oven-safe dish. Cover it with foil to prevent it from drying out. Heat for about 10-15 minutes, or until warm. You can also reheat slices in the microwave. Heat each slice for about 30-60 seconds, checking it often. Freezing frittata is a great option for meal prep. After it cools, cut it into slices. Wrap each slice in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. Label the bag with the date. The frittata can be stored in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. For the best taste, enjoy it within a month. Try this method for easy meals later! You can find the Full Recipe [here](#). A frittata is an Italian egg dish. It is similar to an omelet but thicker. You cook it slowly on the stove and finish it in the oven. The dish can hold many ingredients like vegetables, cheese, and herbs. It is a great way to use up leftovers. Frittatas are simple to make and very tasty. Yes, you can make this frittata ahead of time. Cook it fully, then let it cool. Store it in an airtight container in the fridge. It will last for about three days. When you are ready to eat, you can reheat it in the oven. This saves time on busy mornings. You can use many veggies in a frittata. Here are some ideas: - Broccoli florets - Mushrooms, sliced - Asparagus, chopped - Spinach, if you want more - Carrots, grated - Kale, chopped Feel free to mix and match based on what you have. Using seasonal vegetables adds fresh taste. This blog post gave you a clear guide to making a Greek vegetable frittata. You learned about the key ingredients, tips for great texture, and how to store leftovers. Remember, you can mix in other veggies or try different diets. A frittata is easy to make ahead, perfect for busy days. With these steps, you can create a tasty meal that everyone will enjoy. Keep experimenting and have fun in the kitchen!

Greek Vegetable Frittata

Indulge in a delicious Mediterranean Vegetable Frittata that's perfect for any meal! Packed with fresh ingredients like zucchini, bell peppers, and feta cheese, it's an easy recipe that brings vibrant flavors to your table. Discover how to whip up this comforting dish in just 40 minutes, and impress your family and friends with your cooking skills. Click through to explore the full recipe and elevate your meal game!
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Ingredients
  

6 large eggs

1 cup whole milk

1 small zucchini, diced

1 bell pepper (choose red or yellow), diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

½ cup feta cheese, crumbled

½ cup fresh spinach, chopped

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

Salt and black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Begin by preheating your oven to 375°F (190°C).

    In a large mixing bowl, thoroughly whisk together the eggs, whole milk, dried oregano, and a generous pinch of salt and black pepper until the mixture is smooth and well blended. Set this aside for later.

      In a large, oven-safe skillet, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped red onion and diced bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables become soft and fragrant.

        Next, add the diced zucchini and halved cherry tomatoes to the skillet. Continue to cook for an additional 3-4 minutes, stirring gently, until all the vegetables are tender and well incorporated.

          Stir in the chopped spinach, cooking just until it wilts, which should take about 1-2 minutes.

            Once the vegetables are cooked, pour the egg mixture evenly over the sautéed vegetables. Use a spatula to gently stir, ensuring the vegetables are evenly distributed within the egg mixture.

              Crumble the feta cheese generously over the top of the frittata for a delightful salty flavor.

                Allow the frittata to cook on the stovetop for about 2-3 minutes, or until the edges of the egg begin to set. Then, carefully transfer the skillet to the preheated oven.

                  Bake for 15-20 minutes, or until the frittata is firm in the center and has developed a beautiful golden top.

                    Once baked, remove the skillet from the oven and let it cool for a few minutes before slicing into wedges.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                        - Presentation Tips: For a vibrant presentation, slice the frittata into wedges and serve on a beautiful platter, garnished with chopped fresh parsley for a burst of color. Pair it with a side of creamy Greek yogurt and a light drizzle of olive oil for an extra refreshing touch. Enjoy your Mediterranean-inspired meal!