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This Mediterranean frittata uses roasted vegetables for deep flavor. Easy, oven-baked, and perfect for meal prep or brunch.
Know Before You Scroll
What You’ll Need
Eggplants, red onion, bell peppers, eggs, cream, Parmesan, feta, parsley, salt, pepper
Flavor Profile
Savory, slightly sweet from roasted vegetables, tangy from feta
Difficulty Level
Easy
Equipment Needed
baking sheet, 10-inch oven-safe skillet, mixing bowl, whisk
Top Tip
Roast the vegetables until lightly browned, not just soft
Time-Saving Tips
: Roast vegetables in advance and refrigerate
Ingredient Swaps
Skip cream for a lighter texture
In The Test Kitchen
This Mediterranean Frittata was first published in 2018 and quickly became a go-to for an easy, vegetable-packed meal that works just as well for brunch as it does for a light dinner. I’m republishing it today to make the post more helpful, with updated step-by-step photos, a new video, and clearer tips so you can get perfect results every time. The base of the recipe hasn’t changed at all. It’s still built on roasted eggplant, peppers, and onion for deep, caramelized flavor, paired with creamy eggs and tangy feta.
The only updates I made were to the optional ingredients. I added cream and Parmesan as flexible additions for those times when you want a richer, softer texture and a little extra savory depth. The cream gives the eggs a more custardy finish, while the Parmesan adds a subtle nutty flavor that complements the feta without overpowering it. If you prefer to keep things lighter or stick to a more traditional Mediterranean style, you can absolutely leave them out and still have a delicious, satisfying frittata.
Ingredient Notes
Vegetables
Best Choice
Fresh eggplant, red onion, and bell peppers for a classic Mediterranean mix
Substitutions
Zucchini, cherry tomatoes, or mushrooms all work well
Eggs & Dairy
Best Choice
Large eggs with a splash of cream for a soft, custardy texture
Substitutions
Milk instead of cream, or skip entirely for a firmer frittata
Cheese
Best Choice
Feta for tang and Parmesan for depth
Substitutions
Goat cheese or ricotta salata in place of feta
Herbs & Seasoning
Best Choice
Fresh parsley for brightness
Substitutions
Dried oregano or basil if that’s what you have
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Roast the Vegetables
Preheat your oven to 400°F. Spread the cubed eggplant, chopped red onion, and bell peppers on a baking sheet in a single layer. Season with salt and pepper and lightly spray with cooking spray. Roast for about 30 minutes until tender with lightly browned edges. They should look slightly caramelized, not pale.
2
Whisk the Eggs
In a bowl, whisk together the 12 eggs with ⅓ cup cream (if using) and ½ cup grated Parmesan (if using). Season with salt and pepper. The mixture should look smooth and slightly pale yellow with no streaks of egg white.
3
Assemble the Frittata
Lightly grease a 10-inch oven-safe skillet. Add the roasted vegetables and spread them evenly across the pan. Pour the egg mixture over the top, making sure it settles into all the gaps.
Sprinkle 4 ounces crumbled feta evenly over the surface, followed by the chopped parsley. It should look evenly dotted across the top for balanced flavor in every slice.
Bake for 25 to 35 minutes until the frittata is puffed and the center is just set. A knife inserted in the middle should come out clean, and the top should feel firm but still slightly springy.
4
Rest and Serve
Let it cool for 10 minutes before slicing. This helps it set fully and makes cleaner wedges. Taste and season to taste with additional salt or pepper if needed.
Perfect Pairings
Recipe
Mediterranean Frittata
Ingredients
- 2 small eggplants (cubed)
- 1 medium red onion (chopped into bite-sized pieces)
- 2 bell peppers (chopped into bite-sized pieces)
- Cooking spray
- 12 large eggs
- 4 oz Feta Cheese (crumbled)
- Salt and pepper (to taste)
- A good handful fresh parsley (chopped)
Instructions
- Preheat oven to 400 degrees. Arrange the vegetables in a single layer on a baking sheet, season with salt and pepper and spray with cooking spray. Roast until tender and browned about 30 minutes. Remove from oven and set aside to cool.
- Meanwhile, in a medium bowl, whisk together the eggs and season well with salt and pepper.
- In a 10-inch oven-safe skillet, add the roasted vegetables, egg mixture and top with the feta cheese.
- Sprinkle with parsley and bake for 25-35 minutes, until the frittata has puffed and the center is set. Allow to cool for 10 minutes before slicing into wedges. Serve warm.
Tips
Erren’s Top Tips
Roasting is everything here. If the vegetables aren’t slightly browned, you’re leaving flavor on the table. Don’t overcrowd the baking sheet. If they steam instead of roast, the frittata can turn watery. Grease your pan well. Eggs love to stick, especially with roasted vegetables. If the top browns too quickly, loosely cover with foil while finishing baking. For extra flavor, add a squeeze of lemon juice right before serving to brighten everything.Variations & Add-Ins
Add cooked Italian sausage or pancetta for a heartier version with more depth. Stir in sun-dried tomatoes or olives for a stronger Mediterranean flavor. Swap feta for goat cheese for a creamier, slightly milder finish. Add a handful of spinach after roasting for extra greens without overpowering the dish.Storage & Freezing
Store leftovers in the fridge for up to 4 days. Reheat gently in the oven or microwave. Freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge before reheating. For best texture, reheat in the oven at 325°F until warmed through instead of microwaving.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
Can I make this frittata ahead of time?
Yes. It reheats well and can be made a day in advance. Just store it covered in the fridge.
Why is my frittata watery?
Most likely from under-roasted vegetables. Make sure they’re fully cooked and slightly browned before adding to the eggs.
Can I cook this on the stovetop first?
You can, but it’s not necessary here. Baking alone keeps it simple and evenly cooked.
Do I have to use cream?
No. It adds richness, but the recipe works perfectly without it for a lighter texture.
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