Mediterranean Baked Frittata

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This is an easy recipe for a simple, gluten-free dinner. You just chop all the vegetables and let the oven do the rest of the work!

I’ve said it before and I’ll say it again. Baked frittatas are my go to recipes for when I don’t know what to cook. They are easy to make, very customizable, and stress-free since they don’t require my constant presence in the kitchen. Plus, I always have some eggs in my fridge! This Mediterranean frittata is especially delicious because it’s a lot like the well-known ratatouille, but with some added eggs. It has all the classic Mediterranean vegetables like eggplant, zucchini, onion, and pepper, with some spices and herbs for amazing flavor. Eggs provide all the extra protein that might be missing from your plate, and also make this dish more filling and ideal either as lunch or dinner.

Just a quick question guys! I experimented with backgrounds during photo shooting this recipe, and wanted to ask you whether you prefer the photo with the all-white background or the second one with the blue parts at the sides? You can let me know in the comments section at the end of the post (thanks!!!!! 🙂 )

I have to admit that there’s another, quicker way to make this baked frittata, and that is by not baking it! Though in that case, I guess you shouldn’t call it Mediterranean baked frittata, but maybe use the term Mediterranean omelet. If you decide to sauté all the vegetables in your skillet until soft and then add your eggs and cook it all the way on the stove over medium heat, then you’ll have your meal ready in half the time or even sooner. The thing is that you’ll have to stand over your chicken and stir the vegetables so that they won’t burn during cooking. After adding the eggs you’ll have two options. Either you’ll cook the omelet on the stove, and once done from the one side, you’ll flip it over to cook on the other side, or you’ll finish it by baking for 20 minutes in the oven. For this recipe, I chose the all-oven option because it allows me to use less oil during baking, and also gives me the opportunity to leave the kitchen and deal with other things.

I said earlier that this recipe is not only perfect for dinner but also great for lunch. This is because you can eat either hot from the oven with a nice green salad on the side, but you can also eat it at room temperature or even a little cold from the fridge. And that is very convenient, especially for someone who takes his lunch to the office and doesn’t have the means to heat it up! For situations like these, you may want to check some of my lunch salads like this Mediterranean bulgur and lentil salad or this quinoa and bean salad, which are perfect to take with you in a jar or container!

Some notes/tips:

Cut all the vegetables in small cubes in order to bake quickly

Add the parsley at the end to preserve its aroma

Serve this frittata warm or at room temperature

Add a sprinkle of grated parmesan cheese to the beaten eggs for additional flavor

Add one more potato and one egg if you want larger servings

Similar recipes:
Greek oven baked frittata with sausage, mushrooms, and potatoes
Mediterranean vegetable quinotto

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Mediterranean Baked Frittata

Prep time

15 mins

Cook time

1 hour 35 mins

Total time

1 hour 50 mins

This is an easy recipe for a simple, gluten-free dinner. You just chop all the vegetables and let the oven do the rest of the work!

Author: Makos - The Hungry Bites

Recipe type: Main Course

Cuisine: Mediterranean

Serves: 3 - 4

Ingredients

2 medium potatoes, diced
1 eggplant, diced
1 zucchini, diced
1 red bell pepper, diced
1 tomato, diced
½ onion, sliced
1 garlic clove, minced or finely chopped (or whole for milder flavor)
2 bay leaves
1 teaspoon dried oregano
½ teaspoon ground cumin
Salt and pepper to taste
¼ cup olive oil
5 large eggs
½ cup chopped parsley
Optional: ¼ cup grated parmesan

Instructions

Preheat oven t 390°F (200°C)
Transfer all the vegetables, oil, and the rest of the ingredients, except the eggs, parsley, and parmesan (if using) in a pan or casserole, approximately 12x8 inches (30x20 cm).
Mix well, cover with foil and bake for 1 hour.
Remove foil and bake for 15 more minutes or until vegetables are caramelized with brown spots and potatoes are fork tender.
Remove bay leaves (and garlic clove if you left it whole) and discard them.
Sprinkle parsley over the vegetables.
Beat the eggs with the parmesan in a bowl and pour over the vegetables. Shake gently to distribute evenly.
Lower oven temperature to 320°F (160°C) and bake for 20-25 minutes or until set.
Eat!

Notes

You can make this recipe in a skillet by sautéing all the vegetables until soft, and save a lot of time, by I prefer baking them since this way I let the oven do all the work.

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