banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Mediterranean Veggie Frittata with Basil Goat Cheese

Serves 6

    Share

    Mediterranean Veggie Frittata with Basil Goat Cheese

    A 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.

    Advertisement

    Extra fluff

    Fancy a fluffier frittata? Try whisking a pinch of baking soda into egg mixture just before adding it to the skillet.

    Advertisement

    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!

      Advertisement
      Ad
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Sweet and Sour Brussels Sprout Tempeh Stir-Fry

      Sweet and Sour Brussels Sprout Tempeh Stir-Fry

      This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.