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
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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!  
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Loving this Life Living “Around the Bay” ~ DD

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Life Around the Bay with “Fruit on the Bottom” Rhubarb Cake

Life “Around the Bay” in Newfoundland has been busy!!!  And I am LOVING it! This is my favorite time of year 🙂  The super long, dreary, dark days of winter are FINALLY over and the bright, sunny, warm days of spring are FINALLY here!

The grass is greener, my flowers are starting to grow, the birds are singing and we have our beautiful sunsets once again.  I’m in my happy place!  Days spend in my comfy pants, rubber boots and my flannel jacket, hair in a pony tail and loaded down with bug spray and sunscreen. YUP! Lovin’ it! 🙂

My greenhouse garden is coming along nicely!  My oregano from last year survived the winter so I have an UBER healthy amount of oregano! Anybody need any oregano?  Isn’t nature amazing! You plant a seed, water it, and in no time you have healthy, pesticide free food for your family!

My outside garden is surviving the frosty nights ~ my kale is loving the cold!  In Newfoundland, the summers are so short and we get frost right up until the end of June so planting is limited to hardier plants, until after Father’s Day.

Also hoping for some nice juicy strawberries during the summer (just planted my first ever batch of strawberries) and since it’s rhubarb season, those sweet strawberries will go perfectly with my tart rhubarb. I pulled my first batch of rhubarb the other day.  I have 10 cups in the freezer waiting for these strawberries to grow to make some jam. LOTS and LOTS of RHUBARB! See below for a delicious Rhubarb Cake.

No whales or icebergs spotted yet but I’ll keep you posted. But how about some seals ~ we’ve had a couple of nice, healthy seals on the beach in front of our house so you know I had to grab my camera and get some shots.  He was having a great sleep so I managed to get some great close up shots before he realized he wasn’t alone anymore!  Poor guy couldn’t get in the water fast enough:)


With my extra rhubarb, I made a delicious Fruit on the Bottom Rhubarb Cake. Super moist, lots of rhubarb surrounded by a light, fluffy, golden scratch cake ~ delicious even without ice cream (I didn’t have any so I saved myself some extra calories there ~ or maybe I just had an extra big piece of cake!)

Fruit on the Bottom Rhubarb Cake

  • Servings: 9 Servings
  • Difficulty: Easy
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“A super moist Rhubarb Cake that is easy to prepare with the Rhubarb on the bottom ~ cake is light and fluffy while the filling is tart and tangy ~ DELICIOUS!”

Ingredients:

3 TBSP butter, melted
2 cups rhubarb, finely chopped
½ cup white sugar
Cake batter
½ cup white sugar
¼ cup butter, room temperature
¼ cup coconut oil, room temperature (if you don’t have coconut oil, just use another ¼ cup of butter)
2 eggs, large
1 tsp vanilla
1 ½ cups all purpose flour
2 tsp baking powder
½ tsp salt
¾ cup milk (I used skim)

Preparation:
1. Preheat oven to 350 degrees F.
2. In 9 inch pan, add melted butter, rhubarb and sugar (you could add a couple drops of red food coloring if desired)  Stir until ingredients are mixed together.  Bake for 10 minutes. 3. Remove from oven and make cake batter.
4.  In mixing bowl, add sugar and butter and coconut oil (if using). Beat on medium speed until smooth.  Add eggs and vanilla.  Mix until smooth.
5. In separate bowl, sift flour, baking powder and salt.  Add flour to sugar mixture and slowly add in milk, mix until all ingredients are mixed well together.
6. Slowly pour cake batter over the cooked rhubarb mixture.  Do not spread.  As it cooks, it puffs up, covers the rhubarb filling and becomes light, fluffy, and golden.  Cook for 35 minutes.  Remove from oven and let cool for about 15 minutes before eating. Can be eaten warm with ice cream or whip cream or cool cut into squares.  Delicious either way! Enjoy 🙂

NOTE:  I did use the coconut oil and there was a slight coconut flavor which complimented the rhubarb deliciously.  If you have coconut oil, use it in this recipe…so good! If you don’t like coconut, leave it out and just add the butter instead.  You could also invert the pan onto a large flat plate / platter and have an “Upside Down Rhubarb Cake”. 

Recipe slightly adapted from “The New Cream of the West Cookbook”

http://www.aroundthebaywithdd.com

Loving this Life Living “Around the Bay” ~ DD

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