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Mediterranean Vegetable Frittata with Crispy Bacon & Mixed Greens Recipe

Mediterranean Vegetable Frittata with Crispy Bacon & Mixed Greens recipe


This is a yummy egg dish filled with vegetables and cheese. It's cooked in a pan and cut into pieces. You eat it with a salad made of greens and a tasty dressing. It's good for breakfast or lunch!


6 large eggs
1/3 cup whole milk
1/2 cup feta cheese, crumbled
1/4 cup sun-dried tomatoes, chopped
1/4 cup black olives, sliced
1/2 cup spinach, chopped
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
4 slices bacon
5 ounces mixed greens
2 tablespoons balsamic vinaigrette


Preheat a 10-inch ovenproof skillet over medium heat.
In a bowl, whisk together the eggs, milk, oregano, salt, and pepper.
Add the bacon to the skillet and cook until crispy, about 3-4 minutes per side. Remove and set aside on a paper towel to drain.
In the same skillet, add 1 tablespoon of olive oil and the chopped spinach. Cook for 1-2 minutes until wilted.
Pour the egg mixture over the spinach. Sprinkle the feta cheese, sun-dried tomatoes, and black olives evenly on top.
Cook without stirring for about 5 minutes until the edges start to set.
Transfer the skillet to the oven and broil for 3-4 minutes until the top is set and slightly golden.
While the frittata is cooking, toss the mixed greens with balsamic vinaigrette.
Remove the frittata from the oven, let it cool for a minute, then cut into wedges.
Crumble the crispy bacon on top of the frittata.
Serve the frittata with the dressed mixed greens on the side.

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