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! 🙂
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
The raspberries that almost got away!!!! Read on……
A healthier raspberry muffin made with apple sauce, almond milk, yogurt, coconut oil and whole wheat flour. Very moist with a slight almond flavor and big pops of Wild Newfoundland Raspberries!
About a week and a bit ago, I went to check on my “Secret” berry patch. “My” berries were still not ripe enough yet so I planned to check back in another week. So the other day, I was just finishing my workout in the gym and my husband was working on his quad (4 wheeler) down by the ocean. He calls me down and says that a guy on another quad just went by and then suddenly stopped. I knew immediately that my “secret” spot had been discovered. I slowly walked over, and sure enough, there he was picking my berries!!! I could not believe it…did he not know this was my spot and that I had been picking here for the last 3 years and I needed those berries to make some delicious muffins!! The nerve.
So being me and never one to back down, off to the house I go to throw on my ball hat (incognito) and my rubber boots (never know what you are going to step in!) and off I go with my tupperware container. My husband just laughed and shook his head saying “I guess he’s not getting all the berries!” Luckily the berry stealer is already gone and he didn’t discover my raspberries but found a ripe patch of my blueberries instead! So I picked whatever raspberries I could before he decided to come back!
And get this…..Yesterday my husband said the berry stealer’s whole family was there, picking the rest of my blueberries!!! Guess I’ll have to be quicker on the draw next year! or find a new berry patch 🙂
So here is my recipe, using my wild Newfoundland raspberries ~ delicious, super moist, healthier “Raspberry Almond Muffins” ~ Enjoy 🙂
Raspberry Almond Muffins
“Made with wild Newfoundland Raspberries, a lightly scented almond muffin with pockets of delicious raspberries ~ a lightened up muffin that is perfect for breakfast or a quick snack on the go!”
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened applesauce, room temperature
- 1/2 cup white sugar
- 1 egg
- 1/2 cup plain Greek yogurt
- 1/2 almond milk, unsweetened
- 1/2 tsp almond extract
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups fresh raspberries (if large berries, slice in half)
In large mixing bowl, add whole wheat flour, all purpose flour, baking soda, baking powder and salt. Stir to combine and set aside.
In another bowl, add coconut oil and sugar, stir to combine then add apple sauce. Stir to combine. Add egg and stir until smooth. Add Greek yogurt, almond milk, and almond extract and stir until combined.
Add wet ingredients to the dry ingredients and stir just until combined. Gently fold in raspberries.
Using an ice cream scoop, evenly fill muffin pan. Tap pan to remove air bubbles.
Bake at 400 degrees for 3 minutes, then reduce heat to 350 degrees and bake for another 13 – 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven, let sit in muffin pan for 5 minutes then gently twist muffins and remove. Let cool on cooling racks. Enjoy!:)
NOTES: My raspberries were really small so I left them whole but if they are large, slice in half. Raspberries are super delicate so fold in as gently as possible. These muffins freeze beautifully so make a double batch and keep them in the freezer! If you don’t have coconut oil or almond milk, just use canola oil and fresh milk. If you don’t have applesauce, use another 1/4 cup of oil.
Recipe adapted from “Lovely Little Kitchen”
Loving this Life Living “Around the Bay” ~ DD