Frittata with Mediterranean Vegetables
EGGS ARE THE PERFECT MEDITERRANEAN DIET FOOD: Eggs are one of the few foods that could be classified as superfoods. They’re very nutritious, easy to prepare, cheap and go with almost every food.
They are nutritionally rich, may support heart health, are a great source of choline, a nutrient is needed for the formation of cell membranes and for brain function, including memory. In addition, they may support eye health and weight management.
In the Mediterranean they’re cooked in many different ways. Eggs are enjoyed throughout the day with seasonal vegetables, local cheeses and always cooked and drizzled with a lot of extra virgin olive oil.
Ingredients
- 2 Tbsp extra virgin Greek olive oil
- 1 white onion thinly sliced
- 1 leek thinly sliced
- 1 medium red bell pepper diced
- 1 1/2 cups zucchini chopped into half-moons
- 1 cup cherry tomatoes cut in half
- 6 large eggs
- 1/4 cup Kefalotyri/Parmesan cheese grated
- Sea salt and freshly ground pepper to taste
- Dried oregano
Instructions
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Preheat oven to 400F. Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion, leek and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini and tomatoes. Season with salt and pepper and cook 3 more minutes stirring occasionally.
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In a medium bowl whisk eggs, Kefalotyri/ Parmesan, and season with salt, pepper and oregano.
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Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 3 minutes) move skillet to oven.
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Cook about 10-15 minutes, or until frittata is completely cooked.
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Serve warm, cut into 4 pieces.
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