Mediterranean Frittata

HOW YUMMY DOES THIS LOOK!!! A quick and easy Mediterranean Frittata that will become your go to recipe for a healthy breakfast, lunch, or dinner!  Just change up your sides and you have a full healthy, delicious meal in under 30 minutes.

I LOVE LOVE LOVE Breakfast!  Most days it’s just some eggs and toast or an english muffin with peanut butter but if I have company or want a little something special, a Frittata is my go to breakfast!  First off it’s super healthy, so delicious, and once you have a basic recipe you can add anything you have in the fridge to make a number of different flavor combinations plus it’s quick and easy to prepare!

This Mediterranean Frittata is one of my favorites with lots of greek flavors!  Full of zucchini, cherry tomatoes, peppers, feta cheese, and oregano. I love Greece ~ I really think I should have been born there because I love their food, their weather, their amazing azure seas, their healthy lifestyle, their everything! As I write this, we are in the midst of a BLIZZARD warning! 15 – 50cm of snow!! I need a “I Dream of Jeannie” moment where I can wrinkle my nose and poof, I’m in Santorini! 🙂 

Mediterranean Frittata

  • Servings: 4
  • Difficulty: Easy
  • Print
An easy, healthy egg dish full of fresh vegetables that finishes cooking in the oven in 15 – 20 minutes …see notes below to find different variations on this recipe.

INGREDIENTS:

  • 8 eggs
  • 1/2 cup milk (I used skim)
  • 1/4 tsp red pepper flakes, optional
  • 1 – 2 TBSP olive oil
  • 2 small zucchini, ends trimmed and cut into bite size pieces
  • 1 small red pepper, cut into bit size pieces
  • 1 small green pepper, cut into bit size pieces
  • 1 cup cherry tomatoes, whole
  • 1 tsp dried oregano or 1 TBSP fresh oregano (I actually used a little fresh oregano and basil)
  • 1/4 cup crumbled feta cheese
  • salt and pepper to taste

PREPARATION:

Preheat oven to 400 degrees.

In a large bowl, break eggs, add milk, season with salt and pepper and add red pepper flakes if using.  Whisk until well blended.  Set aside.

In a large ovenproof frying pan (non stick or cast iron), heat oil over medium high heat. Add zucchini and red and green peppers and cook for 3 – 5 minutes until slightly softened ~ it will continue to cook in the oven.  Add tomatoes and oregano and season with salt and pepper.  Add egg mixture to frying pan. Cook for a couple of minutes until the bottom of the frittata sets.  Spinkle on feta cheese and carefully put the frying pan into a preheated oven.

Cook for 15 – 20 minutes until the eggs are set in the middle. Turn on the broiler and broil until top of frittata is lightly browned.  Serve warm or at room temperature. ENJOY!

NOTE: This Frittata is very versatile.  Have it with breakfast with whole grain toast and a small fruit salad or for lunch or dinner with a side salad. Change up the flavors with whatever vegetables you have on hand ~ make it italian by adding some fresh or dried basil and some fresh buffalo mozzarella, add some ham and cheddar cheese with some green pepper and onion for a Denver Frittata ~ the possibilities are endless!  
http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD

wordpress visitors

Advertisements

Slow Cooker Ham and Bean Soup

A tomato based Slow Cooker Ham and Bean Soup that is filling, healthy and makes enough for the whole family for a couple of days! Just put it in the Slow Cooker and forget about it! 

I hope everyone had a fantastic Christmas and a Very Happy New Year! Lots of great eats and libations on many occasions during our festivities but now it’s time to pay the Piper and get back to a regular routine!! I am craving something sweet as I write this…oh my, it’s going to be a loooonnngggg week!

How many of you went to put on your work clothes today and felt like a stuffed sausage?!?! You know you overdid it when your “LOOSE” pants are now TIGHT. So to get back on track, over the next month, I’ll be sharing some of my favorite “HEALTHY” foods.

I’ll start out with my “Slow Cooker Ham and Bean Soup”.  This soup is really, really filling.  A small bowl will keep you full for hours.  Just pop all the ingredients in your slow cooker and you’ll have the rest of the day to do whatever ~ maybe have a little workout, go for a hike, or make a snowman in the back yard with the kids!

I usually shy away from any kind of ham based soups because I find them too salty. I found a little trick that solves that ~  Add a raw potato or 2 to your slow cooker and the potato will absorb all that extra salt.  Just toss them in the trash when the soup is ready.

Slow Cooker Ham and Bean Soup

  • Servings: LOTS ~ 10-15 Bowls
  • Difficulty: super, super, easy
  • Print
A Healthy tomato based Bean Soup made in the slow cooker ~ dump all the ingredients and forget about it! Super easy and so delicious and filling!

INGREDIENTS:

  • 1 ham bone (with any leftover meat on it)
  • 6 cups of water
  • 1 cup of bean soup mix (I used a mix of green and yellow split peas, red split peas, rice and pearl barley ~ Blue Menu Brand)
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 6 oz can tomato paste
  • 28 oz can diced tomatoes, not drained
  • 2 bay leaves
  • 1 tablespoon italian seasoning
  • 1/2 tsp dried thyme
  • 1 – 2 potatoes, chopped in half
  • 2 – 3 cups ham, chopped into pieces
  • salt and pepper to taste

PREPARATION:

Put ham bone, water, bean mix, onion, garlic, celery, carrots, tomato paste, diced tomatoes, bay leaves, italian seasoning, thyme, and potatoes into slow cooker.  Give a good stir to mix all the ingredients.  Put cover on slow cooker and cook on LOW for 8 – 10 hours.  Once beans are tender, remove ham bone (remove meat and add to soup) and potatoes and discard in the trash. Add chopped ham.  Season with salt and pepper to personal taste. Cook an additional 30 minutes.  Enjoy!

NOTE: The potato is used to absorb the salt from the ham bone so your soup won’t be too salty.  I did not add any extra salt to this recipe.  It turned out perfectly seasoned! If you can’t find a bean mix, you can also use beans that you soaked overnight ~ just drain and add to your slow cooker with the rest of the ingredients.
http://www.aroundthebaywithdd.com

First Sunset in 2017 ~ Newfoundland


Loving this Life Living “Around the Bay” ~ DD

wordpress visitors