This healthy and fresh frittata balances earthy vegetables with sharp Athenos Feta cheese. Perfect for a brunch with fruit and toast or a breakfast-for-dinner with roasted red potatoes.
Ingredients
- 6 eggs
- 2 tbsp heavy cream or half and half
- 2 tbsp olive oil
- 1 small red pepper, diced
- 1 small zucchini, diced
- ½ small onion, diced
- 1 tsp garlic powder
- 1 tsp kosher salt
- Cracked black pepper
- ½ cup Athenos Traditional Feta Cheese Crumbles
Method
- Preheat the oven to 425°F.
- In a medium bowl, whisk together the eggs, heavy cream, garlic powder, and kosher salt until smooth and frothy.
- Heat an oven-proof skillet on medium-high heat and add olive oil. Once warm, add the diced red bell pepper, zucchini, and onion. Season with kosher salt and cracked black pepper, cooking for 7-8 minutes until vegetables are tender but still crisp. Lower the heat to medium-low.
- Pour the egg mixture into the skillet and sprinkle with feta cheese. Cook for 5 minutes, or until the edges start to set.
- Transfer the skillet to the oven and bake for 8-10 minutes, until the eggs are fully set and the top is golden brown.