Mediterranean Diet Friendly One-Pan Frittata

Total time35 min

Prep time10 min

Cook time20 min

Mediterranean Diet Friendly One-Pan Frittata

This skillet frittata is loaded with the kind of produce that makes Mediterranean-style cooking so satisfying: sweet sautéed onion and red bell pepper, wilted baby spinach, and a good hit of fresh garlic, all cooked in olive oil until deeply flavorful. Eight eggs whisked into a smooth, custardy base hold everything together, then the whole thing finishes in the oven until just set and lightly golden on top. A scatter of fresh parsley at the end adds brightness and color to every wedge. It slices beautifully straight from the pan, making it as good for a slow weekend brunch as it is for a quick weeknight dinner. Simple pantry staples and vegetable-forward ingredients like these make it a genuinely solid pick for a Mediterranean-style table.

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Ingredients

4 servings

8 large eggs
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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¼ cup whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
½ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil
1 small yellow onion, thinly sliced
1 red bell pepper, thinly sliced
2 cups baby spinach
2 cloves garlic, minced
½ cup crumbled feta cheese
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Position an oven rack in the upper-middle position and preheat the oven to 400°F (205°C).
2
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.

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