Golden Mediterranean Vegetable Frittata

This Golden Mediterranean Vegetable Frittata layers charred summer vegetables—red bell pepper, zucchini, green onion and broccoli florets—with a luscious custard of eggs, milk, fresh thyme and crumbled feta. Inspired by Italian frittata and Spanish tortilla traditions that celebrate whatever’s in the garden, it combines a smoky, crisp-edged crust with a pillowy, creamy interior. Roasting the vegetables at 230 °C (450 °F) concentrates their sweetness, then a quick stovetop set and oven finish at 200 °C (400 °F) yield perfect rise and texture. Folded into the vibrant eggs, fragrant parsley and feta imbue each bite with salty tang and herbal brightness. Serve warm for brunch, a light lunch or as part of a festive mezze spread alongside olives, grilled fish or a simple green salad. Flexible, forgiving and showstopping, this frittata transforms humble eggs and garden produce into a colorful, crowd-pleasing centerpiece.

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Ingredients (Makes 4 servings)

Ingredients

1 small red bell pepper, cored and chopped (about 120 g)
1 small zucchini, diced (about 150 g)
2 green onions, white and light green parts only, roughly chopped
4 oz (115 g) broccoli florets, cut small
7 large eggs
¼ tsp baking powder (optional)
¼ cup whole milk (60 ml)
1 tsp fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste

Olive Oil

3 tbsp extra virgin olive oil (45 ml)

For Serving/Garnishing

⅓ cup crumbled feta cheese (80 g)
⅓ cup finely chopped fresh parsley (15 g)

Nutrition Information (per 100g)

Calories: 125
Fat: 10
Protein: 6
Carbohydrates: 3
Fiber: 0.8

Directions

Preheat and Roast Vegetables

1. Preheat your oven to 230 °C (450 °F) with a rimmed baking sheet on the middle rack until smoking hot.
2. Toss bell pepper, zucchini, green onions and broccoli with a pinch of salt, pepper and 2 tbsp (30 ml) olive oil. Spread on the hot sheet and roast 15 minutes, until vegetables are tender and charred.

Prepare Egg Custard

3. Reduce oven to 200 °C (400 °F). In a bowl, whisk eggs with baking powder, milk, thyme, a pinch of salt and pepper until smooth.

Combine and Sear

4. Gently fold the roasted vegetables into the egg mixture. Warm the remaining 1 tbsp (15 ml) olive oil in a 25 cm (10 in) oven-safe skillet over medium-high. Pour in the eggs and cook 2–3 minutes, until edges begin to set.

Bake Frittata

5. Transfer skillet to the oven and bake 8–10 minutes, until the center is firm and no longer runny.

Finish and Serve

6. Remove from oven, let rest 2 minutes. Slide a spatula around the edges, invert onto a platter, then top with feta and parsley and serve immediately.

Cookix's Secrets

Baking

Watch the frittata closely in the last 2 minutes to prevent overbrowning or drying out.

Cheese Variations

Use crumbled goat cheese, ricotta salata or grated manchego in place of feta for different flavor profiles.

Cooking Method

Finish under the broiler for 1–2 minutes to deepen color and add a slightly crisp top.

Egg Mixture

Bring eggs to room temperature for a fluffier texture and even cooking.

Herb Boost

Fold in chopped basil, dill or chives for a burst of fresh herbal notes.

Pan Heating

Use a well-seasoned cast-iron or heavy skillet and let it get hot before adding the egg mixture for a crisp base.

Protein Add-In

Stir in cooked diced chorizo, pancetta or sliced olives for extra savory depth.

Resting

Let the frittata rest briefly after baking; this firms the center and simplifies unmolding.

Vegetable Prep

Cut all vegetables to similar sizes to ensure even roasting and consistent char.

Vegetable Swaps

Substitute summer squash, roasted eggplant or blanched asparagus for a seasonal twist.

Ask Cookix, your sous-chef