Vegetable Feta Frittata
This healthy and fresh frittata recipe is perfectly balanced with earthy fresh vegetables and bold feta cheese. Serve this up with fruit and toast for an easy brunch or have 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 bell pepper, diced |
| 1 small | zucchini, diced |
| 1/2 small | onion, diced |
| 1 tsp | garlic powder |
| 1 tsp | kosher salt |
| 1 tsp | cracked black pepper |
| 1/2 cup | Athenos Traditional Feta Cheese Crumbles |
Method
-
- Heat oven to 425°F
- Add eggs to a medium bowl with heavy cream, garlic powder, kosher salt and whisk together until smooth and frothy.
- Heat a medium oven-proof skillet on medium-high heat. Add olive oil. When olive oil is warmed, add the red bell pepper, zucchini and onion.
- Sprinkle with kosher salt and black pepper.
- Cook for 7-8 minutes or until the veggies are tender, but still crisp.
- Turn heat to medium low.
- Add eggs into the skillet and sprinkle with feta cheese. Cook for 5 minutes or until the edges are lightly set.
- Place frittata into the oven and bake for 8-10 minutes or until the eggs are set and the top is golden brown.
