If you’re in the mood for a tasty low-carb brunch, this Greek Vegetable Frittata is just the thing to make. Made with vegetables, eggs, feta cheese, and scallions, it’s simple to whip up and can be served hot or cold. Plus it’s a breeze to clean up. Here is how the Greek Vegetable Frittata is prepared;
Ingredients :
1 1/2 lbs of leafy green and yellow vegetables such as broccoli, spinach, peppers, and zucchini. You also need about 2 Tbsp olive oil for greasing the pan.
1 or 2 eggs; beat in a bowl with salt and pepper.
1 cup finely chopped scallions; you may use green onions if you prefer.
Feta cheese crumbles; about 1 cup (the amount I used was not listed because I used a little more after the frittata had cooled down).
1 Tbsp. fresh parsley; finely chopped.
2 Tbsp extra-virgin olive oil for seasoning the vegetables and for greasing the pan.
1/4 cup crumbled feta cheese for topping.
Directions :
Preheat your oven to 350 degrees F (180 degrees C). Heat a medium-sized skillet over medium-high heat, add some olive oil and butter, then saute the vegetables until they are just tender but not browned – approximately 10 minutes.
Reserve 1/2 of the vegetables in a small bowl. Place the rest in a greased baking dish, turn to coat, and spread out evenly.
Beat the egg mixture into a smooth consistency. Season with salt and pepper and pour evenly over the vegetables. Cover with a tight-fitting lid, place in preheated oven and bake for 30 minutes until cooked thoroughly – watch closely as it can burn quickly.
Place some crumbled feta on top; about 1/4 cup for me for each frittata.
Take it out of the oven, and top with reserved vegetables and scallions.
Serve hot or cold.
There you have it, the Greek Vegetable Frittata. As you can see, it is not only easy but also very delicious and nutritious. It’s a great dish to make at brunch when you have some leftovers in the fridge and you want to put something together that is quick, simple, and yet a nice healthy option.
