Frittatas are always great for brunch, but they’re also an easy weeknight dinner. I roasted the vegetables for this frittata, making it easy to prepare. The flavor combinations are Mediterranean inspired, and it’s an easy, delicious dish.
Why this recipe works:
The sweet red onion, mild bell peppers, and salty feta is a tried and true flavor combination. The eggplant is a delicious replacement for the potato used in traditional frittatas.
I make frittatas a lot in the summertime. I bake them in the morning before it gets hot outside and re-heat at dinnertime, which also makes them great for busy families on different eating schedules. Here’s how to Make Baked Frittata: Arrange the vegetables in a single layer on a baking sheet.
Season with salt and pepper and spray with cooking spray. Roast until tender and golden. In a medium bowl, whisk together the eggs and season well with salt and pepper.
Add the roasted vegetables to a 10-inch oven safe skillet. Add the egg. Crumble the feta over the egg mixture.
Sprinkle with chopped parsley. Bake until the frittata has puffed and the center is set.
Serve and enjoy! Other Italian Dishes You’ll Love
Pasta Alla Norma Italian Style Rice Homemade Marinara Sauce Spaghetti Bolognese
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