Savoury Lunch Dish

Elevate your lunch game with this Savoury Mediterranean Vegetable and Feta Frittata—a wholesome, flavor-packed dish bursting with vibrant vegetables and creamy feta cheese. This 40-minute recipe combines sautéed red bell peppers, zucchini, and red onions with garlic for a fragrant, veggie-forward base, all bound together by a perfectly seasoned egg mixture with a touch of oregano. Baby spinach adds a pop of greenery, while crumbled feta provides a tangy, salty contrast that pairs beautifully with the light, fluffy texture of the baked eggs. The dish is oven-baked to golden perfection in a single skillet, making it not only delicious but also a breeze to prepare and clean up. Ideal for a simple yet impressive lunch or brunch, this veggie-packed frittata is both healthy and satisfying, serving four with ease. Serve it warm with a fresh side salad for a Mediterranean-inspired meal you’ll love! Perfect for egg recipes, one-pan meals, and 30-minute lunch ideas.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 red bell pepper
• 1 zucchini
• 1 red onion
• 2 cloves garlic
• 8 eggs
• 0.25 cup milk
• 0.5 cup feta cheese
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup baby spinach

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Dice the red bell pepper, zucchini, and red onion into small, bite-sized pieces. Mince the garlic.

Step 3

In an oven-safe skillet, heat the olive oil over medium heat. Add the diced red bell pepper, zucchini, and onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 4

Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.

Step 5

In a mixing bowl, whisk together the eggs, milk, dried oregano, salt, and black pepper until well combined.

Step 6

Pour the egg mixture evenly over the cooked vegetables in the skillet. Sprinkle the crumbled feta cheese on top.

Step 7

Add the baby spinach leaves, gently pressing them into the egg mixture with a spatula.

Step 8

Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the eggs are set in the center and lightly golden on the edges.

Step 9

Carefully remove the skillet from the oven and allow the frittata to cool for 5 minutes before slicing into wedges.

Step 10

Serve warm and enjoy your savory Mediterranean vegetable and feta frittata!

Nutrition Facts

Serving size	(1053.3g)

Amount per serving	% Daily Value*
Calories	1238.3

Total Fat 84.6g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 3.3g
Cholesterol 1560.2mg	0%
Sodium 4278.3mg	0%
Total Carbohydrate 47.0g	0%
Dietary Fiber 7.9g	0%
Total Sugars 27.3g
Protein 68.9g	0%

Vitamin D 366.8IU	0%
Calcium 792.6mg	0%
Iron 10.6mg	0%
Potassium 1588.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 22.5%

Carbs: 15.3%