Susan RossitA bounty of grilled vegetables melds Mediterranean flavours with creamy goat cheese in a simple and tasty egg dish. When paired with a green salad, this frittata effortlessly transforms those extra vegetables into a light and satisfying dinner.
Extra fluff
Fancy a fluffier frittata? Try whisking a pinch of baking soda into egg mixture just before adding it to the skillet.
Mediterranean Veggie Frittata with Basil Goat Cheese
Ingredients
- 4 tsp (20 mL) dried basil
- 3/4 cup (180 mL) goat cheese
- 1 Tbsp (15 mL) avocado oil
- 2 cups (500 mL) mix of bite-sized grilled zucchini, red bell peppers, yellow bell peppers, and red onion
- 8 large organic eggs
- 1/3 cup (80 mL) unsweetened, unflavoured cashew milk, or whole milk
- 1/4 tsp (1 mL) sea salt
- 1/8 tsp (0.5 mL) ground pepper
Nutrition
Per serving:
- calories196
- protein15 g
- total fat14 g
- sat. fat7 g
- total carbohydrates4 g
- sugars3 g
- fibre1 g
- sodium306 mg
Directions
01
Preheat oven to 425 F (220 C).
02
In small bowl, toss basil and goat cheese together and set aside.
03
In deep 9 in (13 cm) cast iron or ovenproof skillet, heat avocado oil over medium, coating bottom and sides. Add vegetables, then lightly sauté until warmed through and colours remain vibrant. In skillet base, spread vegetables around, spacing evenly, before adding egg mixture.
04
While vegetables are warming up, in medium bowl, whisk eggs, milk, salt, and pepper together. Pour egg mixture slowly into skillet and cook on stovetop, without stirring, for 3 minutes.
05
To top of cooking egg mixture, add goat cheese evenly. Carefully remove skillet from stovetop and place in oven for 10 to 15 minutes, until eggs are set in the middle and top is beginning to brown. With an oven mitt, remove skillet from oven, loosen edges of frittata with spatula, divide, and serve!
