Meal Prep Mediterranean Vegetable Frittata

Published by

Jasmine

on

If you like a savoury breakfast and you need something low-effort and prep-friendly, this recipe is for you…

INGREDIENTS

Vegetables:

Red onion

Cherry tomatoes (baby plum tomatoes also work)

Butternut squash (or pumpkin / another squash)

Yellow pepper

Spinach

Everything else:

Eggs

Feta cheese (cheddar or even cottage cheese will also work, I just like the tang)

Oregano

Smoked paprika

Chilli flakes

Optional accompaniment ideas:

Greek yoghurt

Hummus

TIPS & NOTES

Obviously you can switch up the vegetables in here; I recommend a mix of tomatoes, onions, peppers, a leafy green and a starchy vegetable. I make this directly in an ovenproof glass prep container so I can take that to the fridge in my office at eat it throughout the week. You can also cut this into thirds and have it as a lunch with a salad and chickpeas. Sometimes I just throw it on a platter with a bit of rye bread, some avocado and random leftovers that have been sat in my fridge, so it’s pretty versatile!

Meal Prep Mediterranean Frittata

  • Servings: 3-4
  • Difficulty: Easy
  • Print

A simple, savoury breakfast prep

No special equipment or advance prep needed


Ingredients

  • 150g of butternut squash (peeled and cut into small chunks)
  • 100g of cherry tomatoes (cut into halves)
  • 1 medium yellow pepper (cut into chunks)
  • 1 small red onion (cut into chunks)
  • 40g of spinach (roughly chopped)
  • 40g of feta
  • 4 medium eggs
  • 1/2 a tsp of chilli flakes
  • 1 tsp of oregano
  • 1 tsp of smoked paprika
  • A drizzle of olive oil
  • Salt and pepper to taste


Directions

  1. Preheat the oven to 180C
  2. Lightly grease an ovenproof dish with some olive oil and add the squash, yellow pepper, red onion and cherry tomatoes, season with salt and pepper, sprinkle over the oregano, chilli flakes and smoked paprika and drizzle over a little extra olive oil – toss this all together and roast in the oven for 20 mins (stirring halfway through)
  3. In a small bowl, whisk together the eggs, crumble in the feta and add the spinach – stir to combine
  4. Remove the roasted vegetables from the oven after its 20-minute head-start (check that the squash can be pierced with a fork) and pour over the egg mixture – return to the oven for a further 10 mins
  5. Once the egg is cooked, remove from the oven (you will need to allow this to cool before it can be cut into portions)
  6. Serve reheated or cold with a side of Greek yoghurt or hummus (a simple salad could also be added)

Let me know if you try this breakfast meal prep!

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