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.


  • 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


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!

Loving this Life Living “Around the Bay” ~ DD

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Partridgeberry Orange Tea Biscuits

A delicate Berry (partridgeberry,blueberry or cranberry) Tea Biscuit that is very moist and melts in your mouth! FREEZES BEAUTIFULLY! 

Time to stock the freezer with Yummy Treats! The holidays are on the way and these Partridgeberry Orange Tea Biscuits freeze beautifully, they are ready for christmas morning, company, or with a great cup of tea! Full of partridgeberries, with a hint of orange, these biscuits absolutely melt in your mouth.

The first time I made these Partridgeberry Orange Tea Biscuits, I tried one that was still quite warm out of the oven and didn’t really like them…but then, once they cooled completely, I could not stop eating them! They are super fluffy, super moist and super tasty! Bake a batch today and pop them in the freezer.

Partidgeberry Orange Tea Biscuits

  • Servings: 24 Biscuits
  • Difficulty: easy
  • Print
A great treat to have in the freezer for Christmas morning or afternoon tea!  Super moist with the added mandarin juice…these biscuits literally melt in your mouth.  


  • 1 can mandarin oranges, drained and juice reserved
  • 1/2 cup sugar
  • 1 cup butter
  • 2 eggs
  • 1 TBSP vanilla
  • 4 cups all purpose flour
  • 3 TBSP baking powder
  • 1 cup partridgeberries, fresh or frozen

Egg Wash:  1 egg and 1 TBSP water, mixed together and beaten with a fork to combine.


Preheat oven to 400 degrees.

Drain mandarin oranges.  Set juice aside to use later in recipe. Mash mandarin oranges. Set aside.

Cream sugar and butter until smooth.  Add vanilla and eggs.  Mix until combined. Stir in reserved mandarin juice and mashed mandarin oranges.

In separate bowl, whisk together the flour and baking powder.  Gently mix into wet ingredients until just combined. Add partridgeberries and combine.  DO NOT OVERMIX!

On a floured surface, gently roll out dough to 1 inch thickness.  Cut into shapes and place on parchment lined cookie sheet.  Brush with egg wash.  Cook at 400 degrees for 12 minutes, until brown on the bottom and cooked through. Serve with butter or just as is! Enjoy 🙂 Makes 24 Biscuits.

NOTE:  If you don’t have partridgeberries, use either cranberries or blueberries!  Both would be delicious! Chop the cranberries if they are big.  I used frozen partridgeberries and used them straight from the the freezer.  If you use blueberries, do not thaw!  My biscuits were a little pale on the top, so I popped them under the broiler for couple of seconds until I got the desired color. Let cool completely before freezing.

Loving this Life Living “Around the Bay” ~ DD

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