Go Back
Overhead shot of an oven baked Mediterranean vegetable frittata

The Layered Lattice Frittata

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Breakfast
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 10 large eggs preferably pasture-raised
  • 2 tbsp whole milk or unsweetened almond milk
  • 2 tbsp extra virgin olive oil divided
  • 1 small red onion finely diced
  • 2 cups fresh baby spinach roughly chopped
  • 1 medium zucchini sliced into long thin ribbons using a mandoline
  • 1 large red bell pepper cut into thin uniform strips
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup feta cheese crumbled
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp fresh dill finely chopped (for garnish)

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C). Brush a 9x13-inch baking dish or a 10-inch oven-safe skillet with 1 tablespoon of extra virgin olive oil.
  2. Step 2: Heat the remaining tablespoon of olive oil in a skillet over medium heat. Sauté the diced red onion for 3-4 minutes until softened and translucent.
  3. Step 3: Add the chopped baby spinach to the skillet. Cook for 1-2 minutes just until the leaves are fully wilted and any liquid released has completely evaporated. Remove from heat and let cool slightly.
  4. Step 4: In a large bowl, vigorously whisk the 10 eggs, milk, dried oregano, garlic powder, sea salt, and black pepper together until the mixture is uniform and slightly frothy.
  5. Step 5: Stir the cooled sautéed onions, spinach, and crumbled feta cheese into the egg mixture.
  6. Step 6: Pour the egg and vegetable mixture into the prepared baking dish, using a spatula to ensure the spinach and cheese are evenly distributed.
  7. Step 7: Arrange the thin zucchini ribbons and red bell pepper strips on top of the egg mixture, weaving them over and under each other to create a beautiful crisscross lattice pattern. Nest the halved cherry tomatoes into the open spaces of the lattice.
  8. Step 8: Place the dish on the center rack of the oven and bake for 25-30 minutes. The frittata is done when the edges are light golden and the center is set (it should not jiggle when shaken).
  9. Step 9: Remove from the oven and let rest for 5-10 minutes. Garnish with fresh chopped dill, slice into squares, and serve warm.

Notes

  • Prevent Wateriness: Sauté the base spinach and onions completely to evaporate their liquid before adding them to the egg mixture. Pat the raw zucchini ribbons dry with a paper towel before weaving the lattice.
  • Don't Overcook: Remove the frittata from the oven as soon as the center sets. Overbaked eggs become rubbery and release water.
  • Pan Prep: Eggs stick easily. Coat your baking dish generously with olive oil or line it with parchment paper for clean slicing.
  • Make-Ahead & Storage: Let cool completely before storing in an airtight container. Refrigerate for up to 4 days or freeze individual slices wrapped tightly for up to 2 months.
  • Reheating: Reheat in a 350°F (175°C) oven or toaster oven for 8–10 minutes to keep the vegetable lattice crisp. Avoid the microwave if possible to prevent a rubbery texture.