Prep 15 minutes
Cook 1 hour 20 minutes
Hot or cold, for breakfast, lunch, or dinner—things don’t get much more versatile than this fiber-filled frittata. Mix up the veggies to keep it seasonal and interesting for endless weekday options. It’s earned a regular spot on my menu.
1 red onion (about 6 ounces/170 g), cut into 8 wedges
1 zucchini (about 7 ounces/200 g), cut into 4 long quarters
1 eggplant (about 14 ounces/400 g), cut into 8 long strips
1 red bell pepper (about 5 ounces/140 g), cut into 6 long strips
2 sweet potatoes (about 10.5 ounces/300 g), each cut into 6 long strips
4 thyme sprigs, leaves picked, or 1 teaspoon dried thyme
2 teaspoons red pepper flakes (optional)
10 large eggs
1/4 cup (60 ml) extra virgin olive oil, plus more for drizzling
Generous 3/4 cup (200 g) full-fat Greek yogurt
8 Broccolini stalks
7 ounces (200 g) feta, crumbled
1. Preheat the oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper. Place the eggplant, sweet potatoes, zucchini, onion, and bell pepper onto the baking sheet. Mix with the thyme leaves, a generous drizzle of olive oil, a big pinch of salt, and red pepper flakes (if using). Roast for 30 minutes until softened.
3. Line the base and sides of a deep 10-inch (25 cm) square baking pan. Layer the roasted veggies into the pan, alternating the different types. This will ensure that each slice of frittata has a selection of veggies when cut.
4. Stir together the eggs, olive oil, and yogurt until just combined, along with a big pinch of salt and a grind of pepper. Pour this mix over the veggies, then add the Broccolini and sprinkle the feta on top.
5. Reduce oven temperature to 350°F (180°C). Bake for 50 to 60 minutes, until the middle has just set. If the top starts to brown earlier, cover with foil.
6. When the frittata is done, the center should no longer jiggle. For extra reassurance, cut into the center. If raw egg runs into the cut, it needs a little more time in the oven.
7. Let cool for at least 10 minutes, then slice to serve.
Tip: You can use probiotic yogurt instead of full-fat Greek here—the microbes die off in high temperatures, so there’s no extra benefit to using it in this recipe, but there’s also no downside!
Storage: This will keep in the fridge for up to 3 days.
Recipe from How to Eat More Plants: Transform Your Health With 30 Plant-Based Foods per Week—and Why It's Easier Than You Think © Dr. Megan Rossi, 2021. Reprinted by permission of The Experiment. Available everywhere books are sold. theexperimentpublishing.com
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