Tomato & Broccoli Frittata with Feta & Herbs

A Mediterranean-inspired frittata with diced tomatoes, broccoli, crumbled feta cheese, and fresh herbs for a light yet satisfying dinner.

Ingredients

• 6 Eggs
• 1 can (796ml), drained Diced Tomatoes
• 1 cup, chopped Broccoli Florets
• 100g, crumbled Cow Feta
• 2 tbsp Olive Oil
• 1 tbsp, chopped Fresh Basil
• 1 tsp, chopped Fresh Oregano
• 1/2 tsp Garlic Powder
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk eggs with salt, black pepper, garlic powder, chopped basil, and chopped oregano.
3. Heat olive oil in an oven-safe skillet over medium heat.
4. Add chopped broccoli florets and cook for 3 minutes.
5. Add drained diced tomatoes and cook for 2 minutes.
6. Pour the egg mixture over the vegetables, ensuring they are evenly distributed.
7. Crumble feta cheese over the top.
8. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and lightly golden.
9. Let cool slightly before slicing and serving.

Cuisine: Mediterranean

Suitability:

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: dinner