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Chunky Vegetable and Feta Frittata

Dr. Megan Rossi
Colorful Frittata
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Course Breakfast
Servings 8

Ingredients
  

  • 1 each red onion, cut into 8 wedges
  • 1 each zucchini, cut into 4 long quarters
  • 1 each eggplant, cut into 8 long strips
  • 1 each red bell pepper, cut into 6 long strips
  • 2 each sweet potatoes, each cut into 6 long strips
  • 4 each sprigs of thyme, leaves picked
  • 2 tsp red pepper flakes
  • 10 each large eggs
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 3/4 cup Greek yogurt
  • 8 each broccolini stalks
  • 7 oz feta cheese, crumbled

Instructions
 

  • Preheat oven to 400 degrees.
  • Line a large baking sheet with parchment paper.
  • Place the eggplant, sweet potatoes, zucchini, onion and bell pepper on the sheet.
  • Mix with thyme leaves, drizzle with olive oil, pinch of salt, and pepper flakes.
  • Roast until softened, about 30 minutes. Reduce oven temperature to 350 degrees.
  • Line the base and sides of a deep, 10-inch baking pan with parchment paper. Layer the roasted vegetables in the pan, alternating between each.
  • Whisk together the eggs, 1/4 cup oil, and yogurt. Season with salt and pepper.
  • Pour over the vegetables in the pan, add the broccolini and sprinkle feta cheese over the top.
  • Bake until the middle is just set, 50-60 minutes.
  • Cool for 10 minutes and slice into individual servings.