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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Bean and Vegetable Soup

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I love soups…..vegetable, sausage,tortellini, chicken, turkey, any kind of soup and I am salivating!!! Maybe that is why I love the fall so much! I can have soup everyday and I always have a pot in the refrigerator ready to reheat.  This soup is super nutritious. Full of vegetables. Beans for fiber. Kale. Spinach. Tomatoes! Let’s go make some soup! Make it today, and you’ll have a ready made lunch for the rest of the week.

Bean and Vegetable Soup

  • 1 TBSP Olive Oil
  • 1 cup mushrooms, sliced
  • 1 pepper, any color, diced
  • 2 carrots, diced
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 clove garlic, minced
  • 1 TBSP fresh basil or 1 tsp dried
  • 1 tsp dried thyme
  • pinch of cayenne pepper
  • 1 bunch of kale or spinach, I used both
  • 2 cups tomatoes, diced or 1 28oz can diced tomatoes with juice
  • 1 large carton vegetable broth
  • 2 cups canned beans, rinsed and drained well.  I used 5 bean medley but you can use any white bean
  • 1 tsp salt
  • 1/2 tsp pepper
  • basil and grated parmesan cheese for serving


Heat oil in large pot over medium heat.  Add mushrooms, pepper, onions, carrots, celery, and zucchini. Cook, stirring often for 5 – 6 minutes. If veggies start to stick to the bottom, just add a splash of vegetable broth.

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Add garlic, basil, thyme, cayenne pepper and cook for 1 minute.

Add tomatoes, broth, and beans and stir to combine. If mixture is too thick, add 1 cup hot water. Simmer for about 20 minutes.  Season with salt and pepper.

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Add Kale and / or spinach and cook another 5 minutes.

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Ladle into bowls and serve with additional fresh basil and grated parmesan cheese.

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Enjoy!! 🙂


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