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Close-up of a slice of baked Mediterranean Frittata with visible red bell pepper, spinach, and cheese on a blue plate, served alongside fresh sliced strawberries.
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Mediterranean Frittata
Prep Time
15 mins
Cook Time
40 mins
 
Course: Breakfast
Servings: 7
Calories: 348 kcal
Ingredients
  • 2 tsp. olive oil
  • 1 red bell pepper seeded and diced
  • 1 zucchini medium diced
  • ½ purple onion minced
  • 10 egg
  • salt to taste
  • pepper to taste
  • ½ tsp. oregano
  • ⅛ tsp. red pepper flakes
  • 2 clove garlic minced
  • ¼ cup Kalamata olives pitted and chopped
  • 5 oz. spinach frozen thawed and drained
  • ¾ cup mozzarella cheese shredded
  • 1 cup feta cheese crumbled
  • ½ cup. Parmesan cheese shredded
  • ½ cup heavy cream
For day of cooking:
  • 1 cup grape or baby tomatoes halved
Instructions
Assembly instructions:
  1. In a skillet, heat oil and cook the red pepper, zucchini and onion over medium heat for 3 to 5 minutes.
  2. Remove from heat.
  3. In a medium bowl, whisk together the eggs, salt and pepper, oregano, and red pepper flakes.
  4. Add the minced garlic, Kalamata olives, spinach, Parmesan, mozzarella cheese, feta and heavy cream.
  5. Stir in the peppers, zucchini and onions and pour into a large resealable freezer bag.
  6. Remove excess air, seal and freeze.
Cooking instructions:
  1. Thaw.
  2. Pour bag contents into a 8x8 greased casserole dish or foil pan.
  3. If desired, stir in 1 cup of halved baby tomatoes. Bake at 350° for 40-50 minutes. Don’t overcook.
  4. Remove from the oven when it is puffy and slightly browned.
Recipe Notes

Once thawed, squeeze the spinach to get as much moisture out as possible.