Make it ahead and you have a healthy, filling breakfast all week!
Mediterranean Vegetable Frittata
Equipment
- 1 10 inch cast iron skillet
Ingredients
- 8 eggs
- ½ cup milk
- ½ tsp salt
- ¼ tsp pepper
- ⅛ cup Italian parsley, finely chopped
- 1 tbsp chives, finely chopped, plus more for garnish
- 1 medium zucchini, cut in half lengthwise into thin strips then cut each piece in half
- 2 cups Lacinto kale, also known as Tuscan or dinosaur kale, chopped, with stems removed
- ¾ cup Kalamata olives, halved
- ½ cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- ½ tsp Aleppo pepper
Instructions
- Heat the oven to 375 degrees. In a bowl, beat eggs, milk, salt, pepper, parsley, and chives. Set aside.
- Set a 10-inch cast iron pan over medium-high heat with a touch of olive oil, and layer zucchini across the bottom. Cook the zucchini just long enough to get some color on it, flipping every so often, about 5 minutes. Leaving the heat on, quickly remove the zucchini from the pan and set aside.
- Add the kale to the pan, stirring often, and cooking just enough to wilt the kale, about 3-4 minutes. Remove from the pan and set aside.
- In the same cast iron skillet, layer zucchini evenly across the bottom. Add the cooked kale, evenly dispering it around the pan. Pour the egg mixture over the vegetables then evenly add the Kalamata olives, cherry tomatoes, and feta. Sprinkle Aleppo pepper across the top.
- Bake for 25-30 minutes. Eggs should not jiggle and the top and edges should be starting to brown. Cool and let set for 10 minutes before serving. Top with chives. It will store well in the fridge in an airtight container for several days.
