Mediterranean Frittata

Active Time: 30 MinsTotal Time40 Mins
Yield: 4

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup 1/2-in.-cubed red-skinned potatoes (about 5 1/2 oz.)
  • 8large eggs
  • 1/4 cup whole milk
  • 1/4 teaspoon sea salt
  • 2 teaspoons coarse-grain Dijon mustard, divided
  • 1 cup chopped broccoli florets (from 1 small head broccoli)
  • 1 tablespoon thinly sliced garlic (about 2 garlic cloves)
  • 1/2 cup drained jarred roasted red bell pepper strips (from 1 16-oz. jar)
  • 1/4 cup halved pitted kalamata olives
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon minced shallot (from 1 shallot)
  • 1/4 teaspoon crushed red pepper

Nutritional Information

  • Calories 306
  • Fat 21g
  • Satfat 6g
  • Cholesterol 382mg
  • Fiber 1g
  • Protein 16g
  • Carbohydrate 12g
  • Sugars 4g
  • Sodium 713mg
  • Iron 2mg
  • Calcium 137mg
  • Calories 306
  • Fat 21g
  • Satfat 6g
  • Cholesterol 382mg
  • Fiber 1g
  • Protein 16g
  • Carbohydrate 12g
  • Sugars 4g
  • Sodium 713mg
  • Iron 2mg
  • Calcium 137mg

How to Make It

Preheat oven to 400°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add potatoes; cover and cook, stirring occasionally, until lightly browned, about 7 minutes.

Whisk together eggs, milk, salt, and 1 teaspoon of the mustard in a medium bowl. Set aside.

Add broccoli and garlic to potatoes in skillet; cover and cook, stirring occasionally, until broccoli is bright green and tender, about 3 more minutes. Stir in pepper strips, olives, and dill. Pour egg mixture into skillet, and increase heat to medium-high; cook, without stirring, until egg mixture begins to set around edges, 1 to 2 minutes. Sprinkle with feta, and bake in preheated oven until set, 8 to 10 minutes.

Meanwhile, combine vinegar, shallot, crushed red pepper, and remaining 1 teaspoon mustard in a small bowl. Whisk in remaining 1 tablespoon oil until dressing is thoroughly combined. Drizzle frittata with dressing, and garnish with chopped fresh dill. Serve immediately.

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