Mediterranean Vegetable Frittata
This Oven-Baked Mediterranean Mushroom Frittata is a flavorful, protein-packed dish filled with savory mushrooms and classic Mediterranean flavors. Baked until fluffy and golden, it’s perfect for breakfast, brunch, or a light, satisfying meal.
Ingredients
8 Eggland's Best eggs, large
1/4 cup milk (or plain Greek yogurt for extra tang)
1.5 cups mushrooms, sliced (cremini or button)
1/2 cup baby spinach, chopped
1/4 cup sun-dried tomatoes, chopped (oil-packed preferred)
1/4 cup Kalamata olives, pitted and halved
1/3 cup feta cheese, crumbled
1 tsp dried oregano (or fresh basil for garnish)
Salt and pepper to taste
Preparation
- Preheat your oven to 375°F.
- In a medium bowl, whisk together the 8 Eggland’s Best eggs, and milk until combined.
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the red onions and mushrooms, salt, and pepper. Sauté for 5–7 minutes until the onions are translucent & the mushrooms have browned; add spinach and cook until just wilted.
- Stir in the sun-dried tomatoes, and Kalamata olives. Cook for just 1 minute.
- Spray a 12” pie dish with nonstick spray. Add oregano and veggies to dish; pour egg mixture over it.
- Bake at 375F. for 20-25 minutes.
- Top with feta before serving and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1/4 |
|---|---|
| Calories | 245 |
| Fat | 18g |
| Saturated Fat | 6.5g |
| Cholesterol | 385mg |
| Sodium | 480mg |
| Carbohydrates | 6g |
| Dietary Fiber | 1.5g |
| Protein | 16g |
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