Our Good Life participates in affiliate marketing and other forms of advertising. We only recommend products and services we believe in and think they will be of use to you.

Veggie Feta Omelet/Frittata

The January Fantastical Food Fight is all about omelets which are perfect since January is National Egg Month. Thank you to our super host, Sarah for all the work she does behind the scenes! I'll be sharing a frittata with you since an omelet and a frittata are only different in that you fold the fillings into an omelet and in a frittata, you mix the fillings together with the raw egg.  Both are equally delicious.


I love a good omelet and my best tip is to use high-quality eggs. I find they fluff up a lot more. That's probably good advice for anything that uses eggs. Ha!  Also, a lot of my omelets end up as frittatas, because I haven't mastered the fold yet. #truth



Like all omelet and frittata recipes, you can adjust this to fit your family's likes and desires. I love a food like that. In my frittata, I can make a section with no asparagus for my daughter.  You can do that with an omelet, too, and even adjust the cheeses.  No end to the creativity!



Yield: 6
Author:

Veggie Feta Frittata

Veggie Feta Frittata

Fast and delicious frittata.
prep time: 20 Mcook time: 8 Mtotal time: 28 M

ingredients:

  • 1/3 of each red, yellow and orange bell pepper
  • 1/3 c chopped mushrooms
  • 1/3 c diced onion
  • 2 c chopped spinach
  • 4 oz feta cheese crumbles
  • 12 large eggs
  • 1/3 c whole milk
  • salt
  • 1 T olive oil
  • 3 T water
  • 1/2 t lemon zest plus 1/2 t lemon juice
  • pinch of red pepper flakes

instructions:

How to cook Veggie Feta Frittata

  1. Heat oven to 350.
  2. Beat eggs, milk and 1/2 t salt together until mixture is pure yellow.
  3. Heat oil in 12 in nonstick oven proof pan
  4. Add veggies, pepper flakes, salt and cook until veggies are fork tender.
  5. Add lemon zest, juice and water. cook until water evaporates.
  6. Add egg mixture and feta, cook eggs and stir so that curds begin to form.
  7. Smooth curds to make an even layer of eggs and veggies.
  8. Place skillet in oven and bake until puffy, about 8 minutes.
  9. Remove from oven and loosen frittata with spatula.
  10. Slide onto cutting board. 
  11. Sit five minutes before slicing.
  12. Serve warm or at room temperature.
Calories
248.25
Fat (grams)
16.48
Sat. Fat (grams)
6.55
Carbs (grams)
7.46
Fiber (grams)
2.06
Net carbs
5.40
Sugar (grams)
3.73
Protein (grams)
17.99
Sodium (milligrams)
461.35
Cholesterol (grams)
390.16

You are invited to the Inlinkz link party!
Click here to enter

Would you like to comment?

  1. This would be such a tasty breakfast! I know I'll love it. I've always enjoyed feta cheese.

    ReplyDelete
  2. Loving this Greek flavored omelet. I make a lot of frittata as well.

    ReplyDelete
  3. Omelet or Fritatta, it still sounds delicious!

    ReplyDelete
  4. I am so impressed with this dish. I totally need to try out this frittata omelet because I’m obsessed with eggs. I eat it every single day.

    ReplyDelete
  5. This recipe looks really mouthwatering! I want this on my plate right now!

    ReplyDelete
  6. Yum! I love frittata and my husband and son love it too. It's a great way to use leftover meat or veggies.

    -LYNNDEE

    ReplyDelete
  7. Feta is my favorite in omelets- tomato and feta is my standby at the diner! I love this as a frittata to feed the crowd!

    ReplyDelete
  8. Wow these look delish. I've never made them before. Gotta change that!

    ReplyDelete
  9. I haven't tried making a frittata before but I do love an omelet from time to time. We eat a bunch of eggs, as I cook them when I need a quick meal. Eggs are something that I don't have to twist anyone's arm to eat them.

    ReplyDelete
  10. This recipe looks amazing and so easy, I need to make it soon for breakfast for the family

    ReplyDelete
  11. I have been trying to add more veggies into my diet so this veggie feta omelet frittata is perfect! Going to have to make this soon! Great way to sneak in the veggies!

    ReplyDelete

Welcome! If you liked what you read, please take a moment to share by tweeting, pinning or yumming! Much appreciated!