Crunchy Crunchy Recipe Recipe of the Week Week
Mediterranean Cast Iron Skillet Frittata
Difficulty:
Easy
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in a taste of the Mediterranean with our tantalizing Cast Iron Skillet Frittata. This delightful dish combines fluffy eggs with creamy feta, ripe tomatoes, and savory onions, all crowned with the vibrance of our Mezzetta Golden Greek Peperoncini that will transport your taste buds to the sun-kissed shores of Greece.
- 8 large eggs
- 1 medium zucchini sliced thinly
- 1 small onion finely chopped
- 1 cup cherry tomatoes halved
- 1/4 cup Golden Greek Peperoncini sliced plus more to garnish
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- Salt and Pepper to taste
- Baby Arugula to garnish
- Freshly Shaved Parmesan Cheese to garnish
Instructions
- Preheat your oven to 375°F.
- Crack the eggs into a mixing bowl and beat them until well combined. Season with salt and pepper. Prepare your vegetables by slicing the zucchini thinly, finely chopping the onion, halving the cherry tomatoes, and slicing the peperoncinis.
- Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat. Add the sliced zucchini and chopped onion to the skillet. Sauté until the vegetables are softened and lightly browned, about 5-7 minutes.
- Once the zucchini and onions are cooked, add the cherry tomatoes and sliced peperoncinis to the skillet. Cook for an additional 2-3 minutes until the tomatoes are slightly softened.
- Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Gently shake the skillet to distribute the eggs evenly.
- Allow the frittata to cook on the stove for 2-3 minutes, or until the edges begin to set. Sprinkle the crumbled feta cheese evenly over the top of the frittata.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is set in the center and the top is lightly golden brown.
- Once cooked, remove the skillet from the oven and let it cool for a few minutes. Garnish with baby arugula, shaved parmesan and additional Mezzettaâ Golden Greek Peperoncini,if desired. Slice the frittata into wedges and serve hot.
