Mediterranean Frittata - Cooking With Ayeh
My Mediterranean Frittata recipe is healthy and packed full of veggies & protein. It's easy to make and perfect for brunch, lunch, or dinner.
INGREDIENTS
10 free-range eggs
150 g baby or English spinach
200 g cherry tomatoes
1 small red onion
60 g kalamata olives
60 g feta cheese
1 tbsp extra virgin olive oil
1 tsp dried oregano
Olive oil spray
FULL RECIPE
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Tunisian-Style Carrot Frittata | Baked Frittata Recipe #shorts
Mediterranean Diet 30-Day Challenge (Mediterranean Diet Meal Plan) Day 21: Carrot Frittata! This baked frittata recipe is an easy make-ahead breakfast that’s gluten-free, vegetarian, healthy, and so flavorful. #frittata #tunisian #tunisianfood #breakfastrecipe #breakfastrecipes #eggrecipe #vegetarianrecipe
RECIPE:
▢¾ pound carrots, trimmed, scrubbed, and cut into large pieces
▢1 medium yellow onion, cut into large pieces
▢1 cup parsley leaves and tender stems, plus more parsley leaves for garnish
▢6 eggs
▢¼ cup whole milk
▢1 teaspoon ras el hanout (divided)
▢¼ teaspoon baking powder
▢Kosher salt
▢Black pepper
▢2 large garlic cloves, minced
▢Extra virgin olive oil
▢1 to 2 teaspoons harissa (optional), plus more for serving
1. Get ready. Position a rack in the middle of your oven and preheat your oven to 350°F.
Prep the carrots. In the large bowl of food processor fitted with a blade, pulse the carrots until they’re finely chopped or shredded. Transfer to a large mixing bowl.
2. Prep the onion. Pulse the onion in the food processor until finely chopped. Transfer to the bowl with the carrots and give your food processor a rinse.
3. Prep the parsley. Wipe the food processor dry, then add the parsley. Pulse until finely chopped. Add to a large mixing bowl, separate from the carrot/onion mixture.
4. Mix. To the bowl with the parsley, add the eggs, milk, ¾ teaspoon Ras el Hanout, baking powder, and a big dash of salt and pepper. Whisk to combine.
5. Sauté. In a 10-inch oven-safe skillet, heat 2 tablespoons olive oil over medium heat until shimmering. Add the carrot and onion mixture, along with the garlic, remaining ¼ teaspoon Ras el hanout, and a big pinch of salt and pepper. Cook, stirring occasionally with a wooden spoon, until the mixture has softened and gained some color, about 10 minutes.
6. Layer. Stir in the harissa paste (if using), then spread the carrot and onion mixture evenly on the bottom of the pan. Pour the egg mixture on top.
7. Bake. Transfer the skillet to the center rack or the heated oven. Bake until the eggs are fully set in the middle, about 15 minutes.
Mediterranean Vegetable Frittata | The Mediterranean Dish
This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich olive oil and sharp feta cheese. FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
????1 small red bell pepper cored and chopped
????1 small zucchini small diced
????2 green onions white and light green parts only, roughly chopped
????4 ounces broccoli cut into small florets
????Kosher salt and black pepper
????Extra virgin olive oil (I used Private Reserve EVOO)
????7 large eggs
????¼ teaspoon baking powder optional
????¼ cup whole milk
????1/3 cup feta cheese crumbled, more to serve
????1/3 cup finely chopped fresh parsley more to serve
????1 teaspoon fresh thyme
⏱️TIMESTAMPS⏱️
0:00 Intro
0:11 Ingredients
0:25 Prepping the oven
0:55 Prepping the vegetables
2:56 Adding the vegetables to the pan
3:56 Preparing the eggs
5:50 Mixing the vegetables and eggs together
6:33 Prepping the skillet
8:01 Taste test
SPINACH FRITTATA | easy, healthy recipe
This spinach frittata is an easy, healthy recipe that is quick and easy to make. It's a delicious and nutritious meal for breakfast, lunch, or dinner. Featuring spinach, baby bell peppers, and creamy feta cheese, it’s super flavorful and can be ready with very little effort or meal prepped ahead of time. Serve it warm or cold, paired with a green salad or fresh fruit, and enjoy.
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Chapters
0:00 Intro
0:30 Pre-Heat Oven
0:40 Prepping Ingredients
1:45 Mixing Ingredients
3:02 Cooking the Ingredients
5:12 Serve
INGREDIENTS & PRODUCTS USED + MENTIONED:
12-Inch Lode Cast Iron Skillet:
Glass Mixing Bowls:
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SPINACH FRITTATA
1 tablespoon coconut oil
8 eggs
8 egg whites* (1 cup)
3 tablespoons organic 2% milk, or any milk you prefer
1 shallot, peeled and sliced into thin rings
1 cup baby bell peppers, thinly sliced into rings
5 ounces baby spinach, roughly chopped
3 ounces feta cheese, crumbled
salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 400ºF.
In a large bowl, combine eggs, egg whites, milk, and a pinch of salt. Whisk and set aside.
Heat a 12-inch cast-iron pan or sauté pan over medium-high heat. Add coconut oil.
Once the coconut oil has melted, stir in the sliced shallot and sliced peppers. Season with a bit of salt and pepper. Cook for five minutes or until fragrant.
Add in chopped spinach. Stir together and cook until the spinach is just wilted.
Give the egg mixture one last whisk and pour into the pan, covering the veggies. Sprinkle crumbled feta cheese over the top of the frittata.
Place in the oven and cook for 10-12 minutes or until the frittata is cooked through. You may notice your frittata puff up in the oven (that's from the air the gets whisked into the eggs) it will deflate as it cools.
Once the frittata is cool enough to handle, slice, and enjoy!
NOTES
If you prefer, you can omit the egg whites and use 12 whole eggs for this recipe.
I always look for my feta in block form (instead of pre-crumbled). This is a great way to know you are getting good quality feta with no anticaking agents.
This is a very flexible recipe, feel free to swap in other seasonal veggies, leftovers from the fridge, or whatever sounds good to you!
I love making frittatas in my cast iron skillet but any large sauté pan that is oven-proof will work.
NUTRITIONAL ANALYSIS
Serving: 1slice | Calories: 244kcal | Carbohydrates: 7g | Protein: 23g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 347mg | Sodium: 496mg | Potassium: 545mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5055IU | Vitamin C: 58mg | Calcium: 211mg | Iron: 3mg
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#spinachfrittata #healthyfrittatarecipe #vegetablefrittata
Bacon, Pea & Goat's Cheese Frittata | Gordon Ramsay
This fritatta recipe fuses a range of flavours. A great alternative to your average omelette. A breakfast dish that's simple to make and perfect for kicking off the weekend in style.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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4 Levels of Frittata: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Bianca, home cook Daniel, and professional chef Saúl Montiel from Cantina Rooftop - to make us their take on a classic frittata. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which frittata will you be munching on next?
Director: Lisa Paradise
Director of Photography: Jeremy Harris
Talent: L1 - Bianca Garwood; L2 - Daniel Victor ; L3 - Chef Saúl Montiel
Editor: Manolo Moreno
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Lucas Young
Sound Mixer: Brett van Deusen
Production Assistant: Justine Ramirez
Culinary Assistant: Jami Samuelson-Kopek
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
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