Looking for a meal that’s as perfect for a lazy Sunday brunch as it is for a speedy weeknight dinner? Enter the frittata! This Mediterranean-inspired version is my absolute go-to. It’s bursting with the salty tang of feta, the sweet smokiness of roasted red peppers, and the fresh, aromatic punch of basil. The best part? It comes together in under 30 minutes and looks incredibly impressive with its golden, crunchy crouton topping. It’s a simple, elegant, and satisfying dish that will have everyone asking for the recipe!
Ingredients
• START TO FINISH: 25 minutes
• MAKES: 6 servings
• 3 tablespoons / 45ml olive oil, divided
• 1 cup / 150g chopped onion, from 1 large onion
• 2 cloves garlic, minced
• 8 large eggs
• 1/4 cup / 60ml half-and-half, light cream, or milk
• 1/2 cup / 56g crumbled feta cheese
• 1/2 cup / 75g chopped roasted red peppers
• 1/2 cup / 60g sliced pitted kalamata olives, optional
• 1/4 cup / 10g shredded fresh basil
• 1/8 teaspoon ground black pepper
• 1/2 cup / 30g onion-and-garlic croutons, coarsely crushed
• 2 tablespoons / 10g finely shredded Parmesan cheese
• Fresh basil leaves, for garnish, optional
Instructions
1. Position an oven rack 4 to 5 inches from the heat source and preheat the broiler. In a large, 10-inch broiler-safe skillet, heat 2 tablespoons of the olive oil over medium heat. Add the chopped onion and minced garlic, cooking and stirring occasionally until the onion is soft and translucent.
2. While the onions cook, whisk the eggs and half-and-half together in a medium bowl. Gently stir in the crumbled feta, roasted red peppers, sliced olives (if using), shredded basil, and black pepper. Pour the egg mixture over the onions in the skillet.
3. Cook over medium heat. As the edges begin to set, run a spatula around the sides, lifting them to allow the uncooked egg to flow underneath. Continue this process until the frittata is mostly set but the top is still slightly moist.
4. In a small bowl, toss the crushed croutons, Parmesan cheese, and the remaining 1 tablespoon of olive oil until combined. Sprinkle this mixture evenly over the top of the frittata.
5. Transfer the skillet to the oven and broil for 1 to 2 minutes, watching closely, until the top is fully set and the crouton topping is golden brown and crisp. Let it rest for a minute before cutting into wedges. Garnish with fresh basil leaves, if desired, and serve warm.
Nutritional Information
• PER SERVING: 246 calories, 19g total fat (5g saturated fat), 295mg cholesterol, 383mg sodium, 8g carbohydrates, 1g fiber, 11g protein.
Pro Tips
• Use a well-seasoned cast-iron or non-stick oven-safe skillet (at least 10 inches) to prevent the frittata from sticking and ensure easy removal.
• Don’t overcook the frittata on the stovetop. The center should still be slightly wobbly and moist before it goes under the broiler; it will finish cooking from the residual heat.
• Feel free to swap the veggies! Sautéed spinach (squeezed dry), mushrooms, or zucchini would also be delicious. Just be sure to cook them down first to remove excess moisture.
FAQ
Q: Is this vegetarian frittata a good source of protein
A: Absolutely. With eight large eggs and feta cheese, each serving provides about 11 grams of high-quality vegetarian protein, making it a filling and satisfying meal for brunch or dinner.
Q: How can I make this frittata gluten-free
A: To make this recipe gluten-free, simply replace the onion-and-garlic croutons with your favorite brand of gluten-free croutons. For a crouton-free option, you can omit them and just use the Parmesan cheese for a crispy topping.
Q: What are some good dairy-free substitutes for this recipe
A: For a dairy-free version, substitute the half-and-half with an equal amount of unsweetened plant-based milk, like almond or soy milk. Use a high-quality vegan feta cheese alternative and a dairy-free Parmesan for the topping.
Q: How do I store and reheat leftover frittata
A: Store leftover frittata in an airtight container in the refrigerator for up to 4 days. It’s delicious cold or at room temperature. To reheat, place slices in a microwave or a low-temperature oven until warmed through. Note that the crouton topping will soften upon refrigeration.
