Frittatas are such a satisfying, incredible meal that are appropriate for any time of day. They also are an amazing way to use up ingredients that are lying around! I made a very Mediterranean frittata this week for brunch to help clean up my fridge and it was glorious. Marc and I usually have pancakes or waffles but I was really craving something savory this week. This baby fit the bill perfectly because it was loaded with roasted red peppers, cremini mushrooms, ham, goat cheese and parmesan. The best part was that it was a cinch to make!
Once that was done, I poured the egg mixture into the hot pan and quickly made sure it was even and everything was stirred together. Then it went right into the oven to bake for 30 minutes. After that, I took it out and let it set for a few minutes. It was so puffy and golden and gorgeous!
Once it set a little, I cut it into wedges right in the pan and serve it up. I don’t like to mess around with trying to flip it out of the pan, it’s a waste of time to me. Oh my goodness, the flavors were amazing. The goat cheese gave the Mediterranean frittata such an incredible creamy mouthfeel too! This is an easy and sure fire hit for any meal of the day. We absolutely loved it for brunch. Buon appetito, and enjoy! xoxo
- 12 whole eggs
- 1 jar roasted red peppers 12 oz size, drained
- 6 ounces goat cheese crumbled
- 1/4 cup freshly grated parmesan cheese
- 1 pinch salt
- olive oil as needed for coating the pan
- 4 ounces cremini mushrooms sliced
- 1/4 pound deli ham diced
- Pre-heat the oven to 350 F. In a large mixing bowl combine the eggs, roasted red peppers, goat cheese, parmesan and salt. Whisk that all together thoroughly.
- Get out a cast iron skillet (8 or 10 inches would both work) and coat it liberally in olive oil, including brushing it all over the sides. Heat the pan over medium high heat and add the mushrooms. Let them get soft for a minute, then add the diced ham and let it fry up for another minute.
- Pour the egg mixture into the hot pan and make sure everything is well mixed and even. Then carefully transfer the pan to the oven and let the frittata bake for 30-35 minutes, until golden and puffy.
- Take the frittata out when it's done and let it set for a few minutes. Then just cut it into wedges right in the pan and serve immediately! Enjoy the eggy, Mediterranean goodness.
7 thoughts on “Mediterranean Frittata”
Hi Leigh, how was your Christmas? This is pure Yum!!! Happy New Year! Your TK and Florida Friend. Cheryl
Hi Cheryl!! Christmas was great here how was yours? Cooking anything special for New Years? Great to hear from you, thanks for the kind words! Your TK bud Leigh. P.S. Go RU winning the bowl game!!
Hi, GO RU!!! Fabulous! Wonderful Christmas here! Cooking several dishes New Years, Pork and Sweet sauerkraut Roasted in oven, Eye Round Roast and rooted veggies Roasted. I have two extra places at the table for you and Marc-HeHe… Hoping 2015 Brings you both Happiness, Good Heath. Stay Warm. Keep those recipes coming!!! Cheryl
How about HEALTH
Hehehe, you crack me up! I knew what you meant :-). Much happiness and health in 2015 to you too my friend and can’t wait to see the recipes you come up with this year!
Happy *New*Year Leigh and Marc!!! Soup recipe looks and sounds yummy! Cheryl. Keep those recipes coming…
Right back atcha my friend, hope you had a fun New Years! Here’s to lots of yummy things in 2015 🙂
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