Mediterranean Frittata

‚ÄčHOW 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! ūüôā 

Mediterranean Frittata

  • Servings: 4
  • Difficulty: Easy
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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

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Lemon Zucchini Loaf with Lemon Glaze

How about a slice of heavenly Lemon Zucchini Loaf to go with your cup of tea or coffee today? ¬†So moist, light, delicious and almost “healthy” with a lovely lemon glaze!

This year I decided to grow my own zucchini, not knowing that they needed to be pollinated or anything like that! But the bees must have been busy and did the work for me ~ I was lucky and they are growing….I did lose a few to end rot but the rest are growing very healthy in my greenhouse. ¬†So with so many zucchini, I’ll be posting a few favorites!

This recipe is from ¬†Nancy Creative¬† and I adapted it a little by using coconut oil, some whole wheat flour, egg whites, and yogurt and¬†skim milk instead of the buttermilk. ¬†I also only used half of the ¬†glaze ~ and don’t forget, it has hidden vegetables!

This loaf is so good! ¬†If you love lemon, give this recipe a try ūüôā You won’t be disappointed.

Lemon Zucchini Loaf

  • Servings: 1 9x5 Loaf
  • Difficulty: easy
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“A super moist and delicious Lemon Zucchini Loaf with a tangy Lemon Glaze. ¬†A keeper for all Lemon Lovers!”

wp-image-317349766jpg.jpgIngredients:

  • 1 cup all purpose flour
  • 1 cup of whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, room temperature
  • 2 egg whites
  • 1/2 cup coconut oil, melted
  • 2/3 cup sugar
  • 1/4 cup plain yogurt
  • 1/4 cup skim milk
  • 2 TBSP lemon juice, fresh squeezed
  • zest of 1 lemon
  • 1 cup grated zucchini (no need to peel) Squeeze zucchini dry and discard liquids.

Lemon Glaze:

  • 1/2 cup icing sugar
  • 1 TBSP lemon juice, fresh squeezed

Preparation: 

Preheat oven to 350 degrees and grease a 9×5 loaf pan.

In a large bowl, add all purpose flour, whole wheat flour, baking powder and salt.  Stir to combine. Set aside

In large mixing bowl, add egg, egg whites, coconut oil and sugar.  Mix to combine.  Add yogurt, skim milk, lemon juice and lemon zest.  Mix to combine.  Stir in zucchini.

Add dry ingredients to zucchini mixture and stir just until combined.  Do Not Overmix.  Pour mixture into prepared loaf pan.  Distribute evenly in pan.  Bake 350 degrees for 30 Р40 minutes or until a toothpick inserted comes out clean.  Remove from pan and cool on cooling rack.

For glaze, mix icing sugar and lemon juice until smooth. ¬†Pour over cooled loaf. ¬†Cut into slices and enjoy! ūüôā

NOTE:  Remember to squeeze liquid from zucchini and discard. Do not overmix batter. This loaf freezes beautifully without the glaze ~ once thawed, add the glaze.

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~¬†DD

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