Vegetarian Frittata – Mediterranean Inspired Weekday Cooking

Simple, hearty and delicious this Vegetarian Frittata recipe makes the perfect Mediterranean Diet inspired weekday breakfast, lunch or dinner. 

Weekday vs Weekend Cooking

I don’t know about you, but at my house there is a big difference between how I cook on the weekdays versus the weekends.

Work and school schedules leave less time for cooking on most weekdays. I would love to be one of those people that whip up freshly made pancakes with fresh cut fruit in the morning before work but that is not me.

My weekday morning breakfast routine typically involves throwing something in the microwave while I run to get dressed or grabbling a container of yogurt for my daughter while we rush out the door to school drop off.

The weekends are more leisurely. A little more time to prep and cook. That’s why I have found I have certain “weekend” recipes and other “weekday” recipes.

An Easy Weekday Recipe

Frittatas are one of my secret weapons in the kitchen, especially midweek. They are pretty simple to make and hearty enough to enjoy for breakfast, lunch or dinner. As an added bonus, they are made almost entirely in the oven.

A frittata is an Italian dish that is similar to an omelet and crustless quiche. I love that you can pretty much toss anything into a frittata and it will be delicious. It’s a great way to use up leftover veggies or just add extra veggies to your meals.

Mediterranean Diet Inspired Recipe

A frittata is a great way to incorporate some of the mediterranean diet guidelines into your meals –

• Add more veggies – great options include bell peppers, spinach, kale, tomatoes, eggplant, mushrooms, onions, leeks, peas, carrots, sweet potatoes, artichokes, brussels sprouts, broccoli
• Limit red meat – a frittata is a hearty, delicious meal that doesn’t rely on meat as the star of the dish
• More plant based meals – I typically serve a vegetarian frittata with a large green salad and call it a day. It’s hearty, filling and flavor packed
• Flavor with fresh herb and spices

Read more – The Mediterranean Diet Guidelines

Spinach & Mushroom Frittata

One of my favorite frittata recipes is this Spinach & Mushroom Frittata topped with Roasted Tomatoes.

I recently shared this easy recipe over on Barefoot and Blonde (where I am a monthly contributor) and decided it was too good not to share with all of you!

Read more – My decision to join the Meatless Monday movement

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Spinach and Mushroom Frittata with Roasted Tomatoes

Simple, hearty and delicious this Vegetarian Frittata recipe makes the perfect Mediterranean Diet inspired weekday breakfast, lunch or dinner. 

Course Appetizer, Breakfast, brunch, dinner, lunch

Cuisine Italian, Mediterranean

Keyword couscous, vegetarian, frittata, grilled eggplant, healthy dinner, healthy lunch, mediterranean diet, mushroom, spinach

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Author Brynn at The Domestic Dietitian

Ingredients

• 10 eggs
• 1 tbsp olive oil
• 1/2 cup mushrooms sliced
• 3 cloves garlic minced
• 2 cups spinach leaves
• salt and pepper to taste
• 2 tbsp fresh parmesan cheese grated

Roasted Cherry Tomatoes (optional garnish)

• 1 tbsp olive oil
• 1/2 cup cherry tomatoes

Instructions

• Preheat the oven to 350 degrees. 
• In a large bowl, crack and whisk the eggs together. Set bowl aside
• Preheat a medium sized oven-safe pan (I use a cast iron skillet) over medium heat on the stove. Add 1 tbsp olive oil and add the mushrooms. Lightly sauté until soft, about 5 minutes. 
• Add minced garlic and spinach leaves and cook for another 1-2 minutes, just until garlic is fragrant and spinach leaves are soft but not wilted.
• Remove from heat and add the mushroom and spinach mixture to the bowl with your whisked eggs. Season with salt and pepper.
• Add mixture back to oven safe pan and top with parmesan cheese.
• Place the frittata in the center rack in the oven and bake until eggs are just set, about 10 minutes. 
• Once finished, move pan to top rack and broil for 2 minutes to lightly brown the cheese on top.

  Remove from oven and allow to cool slightly before serving.

Optional Garnish – Roasted Cherry Tomatoes

• Place tomatoes lightly drizzled with olive oil on a sheet pan in 350 degree oven for about 5-7 minutes. Remove from oven and place on top of frittata