Mediterranean Vegetable Frittata with Feta and Herbs

Loads of fresh vegetables come together in this flavorful Mediterranean Vegetable Frittata. It’s cooked in one oven-safe pan in under 30 minutes for a quick, satisfying vegetarian meal ideal for brunch, breakfast, lunch, or a simple weeknight dinner. Roasted potatoes make a tasty side to serve with the frittata.

This post was originally sponsored by Vons and Cal-Organic Farms.

I look for three things in a breakfast recipe: speed, simplicity and great flavor. This vegetable frittata checks all three. With roughly 14 minutes of hands-on work and 15 minutes in the oven, you can have a colorful, vegetable-packed frittata ready in under 30 minutes.

The idea for this frittata came from a visit to Cal-Organic Farms in central California, where I spent time among fields of kale and harvested my own fennel. I wanted to highlight that fresh fennel in a dish beyond a simple salad, and a one-pan frittata was the perfect choice for a casual brunch with friends.

This version uses both the fennel bulb and the feathery fronds, along with chopped kale, red onion, sun-dried tomatoes and crumbled feta for a Mediterranean lift. It’s simple to prepare, stores well, and reheats easily—making it a great option for meal prep or a last-minute gathering.

Ingredients

• 1 teaspoon olive oil
• 1 fennel bulb, thinly sliced, plus fronds for garnish
• ½ cup red onion, thinly sliced
• 3 cups chopped kale
• 10 large eggs
• ¼ cup milk
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½ cup sun-dried tomatoes, julienned
• ¼ cup green onions, diced
• ½ cup crumbled feta cheese

How to cut fennel

Fennel is easy to prepare once you know the steps. The bulb, stalks and fronds all offer different uses—the bulb for cooking, the fronds for garnish, and the stalks for stocks or soups.

1. Cut off the stalks where they meet the bulb and set them aside. Reserve the fronds for garnish.
2. Peel away any tough outer layers of the bulb or trim away discolored parts.
3. Slice the bulb in half lengthwise and remove the core if it seems especially firm. The core is edible but sometimes too crunchy for a soft-cooked frittata.
4. Thinly slice each half and use those slices in the frittata. Chop extra stalks for soups or stocks, and reserve the fronds to sprinkle on the finished dish.

How to make a vegetable frittata

With the vegetables prepped, the frittata comes together quickly in one pan.

1. Preheat the oven to 400°F (200°C).
2. Heat 1 teaspoon olive oil in a large oven-safe skillet over medium-high heat. Add the sliced fennel, red onion and chopped kale and cook, stirring occasionally, for about 7 minutes until softened.
3. In a medium bowl, whisk together the eggs, milk, salt and pepper. Stir in the sun-dried tomatoes and diced green onions.
4. Lower the heat to medium and pour the egg mixture over the cooked vegetables. Use a spatula to gently press the veggies down so they’re evenly covered by the eggs. Sprinkle the crumbled feta over the top.
5. Allow the frittata to cook on the stove for about 5 minutes, then transfer the skillet to the preheated oven. Bake for 10 minutes, or until the eggs are set and the top is lightly golden.
6. Remove from the oven, garnish with chopped fennel fronds, slice into wedges and serve warm.

More healthy recipes

Try fresh seasonal produce in other easy, wholesome recipes, such as:

• Blood Orange Baked Salmon with rainbow carrots
• Banh Mi-style pizza topped with shredded carrots
• Kale pesto made with green kale
• Kale apple slaw using Lacinato kale
• Turkey lettuce wraps with butter leaf lettuce
• Goat cheese and beet bruschetta with red and gold beets