Dairy Free Mediterranean Vegetable Frittata
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Learn more →Ingredients
4 servings
- 8 large eggs
- 3 tbsp olive oil, divided
- 1 medium zucchini, halved lengthwise and sliced into half-moons (about 1 ½ cups)
- 1 medium red bell pepper, seeded and diced
- 2 cups baby spinach, loosely packed
- ¼ cup pitted kalamata olives, halved
- 3 oz fresh mozzarella, torn into small pieces
Chef's tipUse the same amount. It works well fresh in dishes like caprese, salads, and skewers. For pizza or baked dishes, choose a dairy-free mozzarella labeled for melting so it softens the way you'd expect. - 2 tbsp fresh basil, thinly sliced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ¾ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the eggs, dried oregano, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
- 2
Heat 2 tbsp of the olive oil in a 10-inch oven-safe skillet over medium-high heat until shimmering. Add the zucchini and red bell pepper and cook, stirring occasionally, until the vegetables are softened and lightly golden at the edges, about 6–7 minutes.
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