Pregnancy Friendly Mediterranean Vegetable Frittata
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Learn more →Ingredients
4 servings
- 8 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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
- 2 tbsp fresh basil, thinly sliced
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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