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 large eggs
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. Generously grease a 9-inch pie dish or oven-safe baking pan with butter or cooking spray.
- In a frying pan, saute the mushrooms to release liquid.
- Place your browned mushrooms and chopped spinach, onions, peppers, and tomato directly into the bottom of the greased baking dish. Sprinkle the feta cheese over the veggies.
- In a bowl, whisk the eggs, milk, salt, and pepper. Pour the mixture over the vegetables and cheese in the baking dish.
- Place in the center of the oven and bake for 20–25 minutes.
- The edges should be golden and the center should be set (it shouldn't ripple when you gently shake the pan).
- Let it sit for 5 minutes before slicing. This allows the egg structure to firm up so you get clean slices.
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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