Roasted Vegetable & Feta Frittata
Oven-baked egg frittata with roasted vegetables and feta — perfect for brunch or meal prep.
Ingredients
- Eggs6pcs
- Zucchini1pcs
- Bell pepper2pcs
- Tomato3pcs
- Feta cheese100g
- Milk50ml
- Olive oil15ml
- Oregano2tsp
- Salt2g
- Black pepper1g
Steps
- 1
Preheat oven to 190°C. Dice zucchini and peppers. Halve tomatoes.
- 2
Roast vegetables in oil 15 min.
- 3
Whisk eggs with milk, salt, pepper.
- 4
Pour eggs over vegetables in the pan. Scatter feta and oregano.
- 5
Bake 15–18 min until set.
Nutrition per serving
15gProtein
8gCarbs
15gFat
230Calories
