Mediterranean Frittata

This gluten-free MEDITERRANEAN FRITTATA is a unique spin on a brunch classic! A rustic recipe that captures the flavors of the Mediterranean region, it’s truly a delicious and hearty dish. Filled with colorful vegetables, savory sun-dried tomatoes, briny Kalamata olives, tender broccoli, and two kinds of cheese, it's a simple meal that's packed with bold Mediterranean-inspired flavors.

One of my favorite things about this frittata is how effortlessly it comes together. Everything starts on the stovetop before the skillet goes straight into the oven, creating a perfectly fluffy, custardy egg base with golden, lightly browned edges. The combination of creamy feta, melty mozzarella, fresh dill, and oregano adds incredible flavor, while the sun-dried tomatoes and olives bring just the right amount of richness and tang to every bite.

Serve it for a weekend brunch and finish the menu by serving with an arugula salad, crusty bread drizzled with olive oil, and a dollop of tzatziki. You can also meal prep breakfast for the week, or pair it with a fresh green salad for a light dinner, all equally delicious option. It's gluten-free, packed with protein and vegetables, and easy to customize with your favorite Mediterranean ingredients.

INGREDIENTS

1 Tbsp olive oil from sun-dried tomatoes jar

1 cup red onion, chopped

1/2 cup sun-dried tomatoes, chopped

1/2 cup Kalamata olives, chopped

3 1/2 cups broccoli florets, chopped into bite-sized pieces

1 Tbsp fresh garlic, minced

10 large eggs

1/3 cup heavy cream

1 tsp dried oregano

1/4 tsp salt

1/2 tsp black pepper

1/4 tsp crushed red pepper flakes

2 Tbsp fresh dill, chopped

1 tsp lemon zest

1 cup crumbled feta cheese

1/2 cup mozzarella cheese, shredded

2 Tbsp fresh parsley, chopped, more for garnish

HOW TO MAKE

Preheat oven to 375°F. Position a rack in the center of the oven.

Heat the oil from the sun-dried tomato jar in a 10-inch cast-iron skillet (or another oven-safe skillet) over medium heat.

Add the chopped red onion and cook for 4-5 minutes, stirring occasionally, until softened.

Stir in the sun-dried tomatoes and Kalamata olives. Cook for 1 minute.

Add the broccoli and cook for 4-5 minutes, stirring occasionally, until bright green and just beginning to soften.

Stir in the garlic and cook for 30 seconds, just until fragrant.

While the vegetables cook, whisk together the eggs, heavy cream, oregano, kosher salt, black pepper, and crushed red pepper flakes until smooth.

Fold in the fresh dill, lemon zest, feta, mozzarella, and parsley.

Pour the egg mixture evenly over the vegetables. Using a silicone spatula, gently stir once or twice to evenly distribute the vegetables and cheese throughout the eggs.

Cook on the stovetop for 2-3 minutes, or until the edges begin to set.

Transfer the skillet to the oven and bake for 14-16 minutes, or until the center is just set and no longer jiggles when the skillet is gently shaken.

If you'd like a more golden top, broil for 1-2 minutes, watching carefully to prevent burning.

Remove from the oven and let the frittata rest for 5-10 minutes before slicing.

Garnish with additional fresh parsley. Serve warm or at room temperature.