10 Easy Mediterranean Recipes | Mediterranean Diet for Beginners
Recipes in this Video
Mediterranean Chickpea Salad is a vibrant and nutritious dish commonly enjoyed across the Mediterranean region. It reflects the area's emphasis on fresh vegetables, legumes, and healthy fats, making it a staple in many diets. This salad is often served as a side dish or light meal, especially during warm months when fresh produce is abundant. Its simplicity and adaptability have contributed to its popularity in various culinary traditions.
Ingredients
- ●chickpeas
- ●cucumber
- ●tomatoes
- ●red onion
- ●bell pepper
- ●parsley
- ●olive oil
- ●lemon juice
- ●salt
- ●pepper
Instructions
- 1Rinse and drain the chickpeas.
- 2Chop the cucumber, tomatoes, red onion, and bell pepper into small pieces.
- 3Finely chop the parsley and add it to the bowl.
- 4In a large bowl, combine the chickpeas and chopped vegetables.
- 5Drizzle olive oil and lemon juice over the salad.
- 6Season with salt and pepper to taste.
- 7Toss everything together until well mixed.
- 8Let the salad sit for a few minutes to allow flavors to meld.
- 9Serve chilled or at room temperature.
Ingredient Alternatives
chickpeas
Healthier: black beans
Cheaper: canned beans
Both alternatives provide similar protein content.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.
Techniques
Equipment
Also Known As
Originating from Greece, Tzatziki is a traditional sauce made with yogurt and cucumbers, often served with grilled meats or as a dip. It embodies the Mediterranean ethos of fresh, simple ingredients that enhance one another. Today, Tzatziki is enjoyed globally, often accompanying Middle Eastern dishes or served as a refreshing appetizer at gatherings.
Ingredients
- ●Greek yogurt
- ●cucumber
- ●garlic
- ●olive oil
- ●lemon juice
- ●dill
- ●salt
- ●pepper
Instructions
- 1Grate cucumber and squeeze out excess moisture using a clean cloth.
- 2Combine Greek yogurt and grated cucumber in a mixing bowl.
- 3Mince garlic and add to the bowl.
- 4Drizzle in olive oil and lemon juice.
- 5Finely chop dill and mix it in.
- 6Season with salt and pepper to taste.
- 7Stir until all ingredients are well combined.
- 8Refrigerate for at least 30 minutes to allow flavors to meld.
- 9Serve chilled as a dip or sauce.
Ingredient Alternatives
Greek yogurt
Healthier: strained cottage cheese
Cheaper: regular yogurt
Strained cottage cheese offers a similar texture with lower fat.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil provides healthy fats while being cost-effective.
fresh dill
Healthier: dried dill
Cheaper: parsley
Dried dill is more accessible, while parsley adds freshness.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Lime juice offers a similar acidity, while vinegar is often cheaper.
Techniques
Equipment
Also Known As
Greek salad, or Horiatiki, is a traditional dish that embodies the flavors of the Mediterranean. It is commonly served in Greece, especially during the summer months when fresh vegetables are abundant. This salad is often enjoyed as a side dish or a light meal, reflecting the Greek emphasis on fresh, local ingredients. Its simplicity and vibrant colors make it a staple in Greek cuisine, often accompanied by bread and wine.
Ingredients
- ●tomatoes
- ●cucumbers
- ●red onion
- ●green bell pepper
- ●kalamata olives
- ●feta cheese
- ●olive oil
- ●oregano
- ●salt
- ●pepper
Instructions
- 1Chop the tomatoes into bite-sized pieces.
- 2Slice the cucumbers and red onion thinly.
- 3Cut the green bell pepper into strips.
- 4Combine all vegetables in a large bowl.
- 5Add kalamata olives and crumbled feta cheese.
- 6Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
- 7Toss gently to combine and serve immediately.
Ingredient Alternatives
feta cheese
Healthier: low-fat feta cheese
Cheaper: ricotta cheese
Lower in calories and fat, or more budget-friendly.
Also Known As
Hummus has its roots in the Levant region, particularly Lebanon, where it is a staple in many households. Traditionally served as a mezze, it brings people together, often enjoyed with pita bread or fresh vegetables. Today, hummus has gained international popularity, with countless variations and flavors appearing worldwide.
Ingredients
- ●chickpeas
- ●tahini
- ●lemon juice
- ●garlic
- ●olive oil
- ●cumin
- ●salt
- ●water
- ●paprika
- ●fresh parsley
Instructions
- 1Soak chickpeas in water overnight.
- 2Drain and rinse chickpeas, then place in a pot with fresh water.
- 3Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.
- 4Drain the chickpeas and reserve some cooking liquid.
- 5In a food processor, combine chickpeas, tahini, lemon juice, garlic, and cumin.
- 6Blend until smooth, adding reserved cooking liquid as needed to reach desired consistency.
- 7Season with salt to taste and blend again.
- 8Transfer hummus to a serving bowl.
- 9Drizzle olive oil on top and sprinkle with paprika.
- 10Garnish with chopped parsley before serving.
Originating from the Levant region, hummus has been a staple in Middle Eastern cuisine for centuries. Traditionally served as a mezze, it represents hospitality and community, often enjoyed with pita bread. Today, hummus has gained global popularity, inspiring countless variations and adaptations across different cultures.
Ingredients
- ●chickpeas
- ●tahini
- ●garlic
- ●lemon juice
- ●olive oil
- ●cumin
- ●salt
- ●water
- ●paprika
- ●parsley
Instructions
- 1Soak chickpeas in water overnight to soften.
- 2Drain and rinse the soaked chickpeas.
- 3Blend chickpeas in a food processor until smooth.
- 4Add tahini, garlic, lemon juice, and cumin to the blended chickpeas.
- 5Blend until well combined and creamy.
- 6Drizzle in olive oil while blending to emulsify.
- 7Add water gradually to reach desired consistency.
- 8Season with salt to taste.
- 9Transfer to a serving bowl and smooth the surface.
- 10Drizzle with additional olive oil and sprinkle paprika on top.
- 11Garnish with chopped parsley before serving.
Ingredient Alternatives
tahini
Healthier: sunflower seed butter
Cheaper: peanut butter
Sunflower seed butter offers a nut-free alternative with similar creaminess.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil provides healthy fats while being cost-effective.
garlic
Healthier: garlic powder
Cheaper: onion powder
Garlic powder can replace fresh garlic for convenience.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Lime juice gives a different flavor profile, while vinegar is more economical.
Techniques
Equipment
Also Known As
Tabbouleh is a traditional Levantine salad, particularly popular in Lebanon and Syria. It is known for its fresh ingredients and vibrant flavors, often served as a side dish or part of a mezze platter. The dish highlights the use of parsley, which is the main ingredient, and reflects the Mediterranean diet's emphasis on fresh vegetables and herbs. Tabbouleh has gained international popularity and is often associated with healthy eating.
Ingredients
- ●bulgur
- ●parsley
- ●tomatoes
- ●mint
- ●onion
- ●olive oil
- ●lemon juice
- ●salt
- ●pepper
Instructions
- 1Rinse the bulgur and soak it in water until tender.
- 2Drain and squeeze out excess water from the bulgur.
- 3Finely chop the parsley, mint, tomatoes, and onion.
- 4In a large bowl, combine the bulgur with the chopped vegetables.
- 5Drizzle with olive oil and lemon juice.
- 6Season with salt and pepper to taste.
- 7Mix well to combine all ingredients evenly.
- 8Let it sit for 15 minutes to allow flavors to meld.
- 9Serve chilled or at room temperature.
Ingredient Alternatives
bulgur
Healthier: quinoa
Cheaper: couscous
Quinoa is gluten-free and more nutritious, while couscous is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is rich in healthy fats, while canola oil is budget-friendly.
Techniques
Equipment
Also Known As
Originating from the Levant region, Tabbouleh is a refreshing salad traditionally made with bulgur wheat, parsley, and tomatoes. It embodies the Mediterranean emphasis on fresh ingredients and healthy eating. Quinoa Tabbouleh is a modern twist that caters to gluten-free diets while maintaining the vibrant flavors of the classic dish. Today, it's enjoyed worldwide as a nutritious side dish or light meal.
Ingredients
- ●quinoa
- ●parsley
- ●tomatoes
- ●cucumber
- ●red onion
- ●lemon juice
- ●olive oil
- ●salt
- ●black pepper
- ●mint
Instructions
- 1Rinse quinoa under cold water until water runs clear.
- 2Cook quinoa in boiling water until fluffy, about 15 minutes.
- 3Allow quinoa to cool to room temperature.
- 4Finely chop parsley, tomatoes, cucumber, and red onion.
- 5In a large bowl, combine cooled quinoa, chopped vegetables, and mint.
- 6Drizzle with lemon juice and olive oil.
- 7Season with salt and black pepper to taste.
- 8Toss gently to combine all ingredients well.
- 9Let sit for 10 minutes to allow flavors to meld.
- 10Serve chilled or at room temperature.
Ingredient Alternatives
quinoa
Healthier: cauliflower rice
Cheaper: bulgur wheat
Bulgur wheat is more affordable and has a similar texture.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is often less expensive and works well in dressings.
red onion
Healthier: green onion
Cheaper: white onion
White onion is cheaper and provides a similar crunch.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Vinegar can provide acidity at a lower cost.
Techniques
Equipment
Also Known As
Originating from the Middle East, falafel is a popular street food made from ground chickpeas or fava beans. It holds cultural significance as a staple in vegetarian diets and is often served in pita bread with fresh vegetables and sauces. Today, falafel is enjoyed worldwide, with variations in spices and serving styles reflecting local tastes.
Ingredients
- ●chickpeas
- ●onion
- ●garlic
- ●fresh parsley
- ●fresh cilantro
- ●cumin
- ●coriander
- ●baking powder
- ●salt
- ●black pepper
- ●flour
- ●water
- ●vegetable oil
- ●tahini
- ●lemon juice
- ●pita bread
- ●tomatoes
- ●cucumber
- ●lettuce
Instructions
- 1Soak chickpeas in water overnight, then drain.
- 2Pulse soaked chickpeas in a food processor until coarsely ground.
- 3Add onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper to the processor.
- 4Pulse until combined, scraping down the sides as needed.
- 5Transfer mixture to a bowl and refrigerate for 30 minutes.
- 6Form mixture into small balls or patties.
- 7Heat vegetable oil in a deep pan to 350°F.
- 8Fry falafel in batches until golden brown, about 3-4 minutes per side.
- 9Drain on paper towels.
- 10Serve falafel in pita bread with tahini, lemon juice, tomatoes, cucumber, and lettuce.
- 11Enjoy with your favorite dipping sauce.
Ingredients
- ●400g spaghetti
- ●3 tbsp olive oil
- ●4 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1 can (400g) diced tomatoes
- ●100g black olives, pitted and sliced
- ●2 tbsp capers, rinsed
- ●1/4 cup fresh parsley, chopped
- ●Salt to taste
- ●Black pepper to taste
Instructions
- 1Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4Stir in the diced tomatoes (with their juice) and bring to a simmer. Cook for about 5 minutes.
- 5Add the sliced black olives and capers to the sauce, stirring to combine. Season with salt and black pepper to taste.
- 6Let the sauce simmer for an additional 5-7 minutes, allowing the flavors to meld together.
- 7Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce.
- 8Remove from heat and stir in the chopped parsley.
- 9Serve hot, garnished with additional parsley if desired.
Equipment
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1/2 tsp salt
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1/2 red onion, finely chopped
- ●1/2 cup Kalamata olives, pitted and sliced
- ●1/4 cup feta cheese, crumbled
- ●1/4 cup fresh parsley, chopped
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
- ●1/2 tsp dried oregano
- ●1/4 tsp black pepper
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 4Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 5In a large bowl, combine the cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- 6In a small bowl, whisk together the olive oil, lemon juice, oregano, and black pepper.
- 7Add the cooked quinoa to the vegetable mixture and pour the dressing over it. Toss gently to combine.
- 8Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Equipment
Stuffed grape leaves, known as dolma, have roots in the ancient Mediterranean and are a staple in Azerbaijani cuisine. Traditionally made during family gatherings and celebrations, they symbolize hospitality and togetherness. Today, variations exist across the Middle East and Mediterranean, each with unique fillings and preparation methods, reflecting local ingredients and tastes.
Ingredients
- ●grape leaves
- ●rice
- ●ground meat
- ●onion
- ●tomato
- ●parsley
- ●dill
- ●lemon juice
- ●olive oil
- ●salt
- ●black pepper
- ●cinnamon
- ●allspice
- ●pine nuts
- ●garlic
- ●water
Instructions
- 1Soak grape leaves in hot water until softened, about 10 minutes.
- 2Drain and rinse grape leaves under cold water.
- 3In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 5 minutes.
- 4Add ground meat to the skillet and cook until browned, stirring occasionally, about 7-10 minutes.
- 5Stir in rice, chopped parsley, dill, salt, black pepper, cinnamon, and allspice; mix well.
- 6Add diced tomato and lemon juice; cook for 2-3 minutes until combined.
- 7Remove from heat and let the filling cool slightly.
- 8Lay a grape leaf on a flat surface, vein side up; place a spoonful of filling at the base.
- 9Fold in the sides and roll tightly from the base to the tip.
- 10Repeat with remaining leaves and filling.
- 11Place stuffed leaves in a pot, seam side down, and add water to cover.
- 12Drizzle with olive oil and place a plate on top to keep them submerged.
- 13Bring to a simmer over medium heat and cook for 30-40 minutes until rice is tender.
- 14Remove from heat and let rest for 10 minutes before serving.
Ingredient Alternatives
ground meat
Healthier: lean turkey
Cheaper: ground chicken
Lean turkey reduces fat content while ground chicken is often more affordable.
pine nuts
Healthier: sunflower seeds
Cheaper: chopped walnuts
Sunflower seeds provide a nutty flavor with fewer calories, while walnuts are often cheaper.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is a healthier fat alternative, while canola oil is budget-friendly.
rice
Healthier: quinoa
Cheaper: bulgur
Quinoa offers more protein, and bulgur is a cost-effective grain.
Techniques
Equipment
Also Known As
Originating from the Greek countryside, Briam is a rustic dish that showcases the abundance of summer vegetables. Traditionally, it is a staple of Greek home cooking, often served as a main course or a side dish. The dish reflects the Mediterranean diet, emphasizing fresh produce and olive oil. Today, Briam is enjoyed worldwide, with variations that may include different vegetables or spices, celebrating the essence of seasonal cooking.
Ingredients
- ●zucchini
- ●eggplant
- ●potatoes
- ●tomatoes
- ●onion
- ●garlic
- ●olive oil
- ●parsley
- ●oregano
- ●salt
- ●black pepper
- ●lemon juice
- ●bell peppers
- ●feta cheese
- ●bay leaves
Instructions
- 1Preheat the oven to 180°C (350°F).
- 2Slice the zucchini, eggplant, potatoes, and bell peppers into even pieces.
- 3Chop the onion and garlic finely.
- 4In a large baking dish, layer the sliced vegetables starting with potatoes, followed by eggplant, zucchini, and bell peppers.
- 5Sprinkle chopped onion and garlic over the layered vegetables.
- 6Drizzle olive oil evenly over the vegetables.
- 7Season with salt, black pepper, oregano, and bay leaves.
- 8Pour lemon juice over the top for added flavor.
- 9Cover the baking dish with aluminum foil.
- 10Bake in the preheated oven for 40 minutes until vegetables are tender.
- 11Remove the foil and bake for an additional 15 minutes until the top is golden.
- 12Sprinkle crumbled feta cheese and chopped parsley on top before serving.
Ingredient Alternatives
feta cheese
Healthier: tofu
Cheaper: ricotta
Tofu provides a similar texture while being lower in fat.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil is healthier but may be more expensive.
zucchini
Healthier: yellow squash
Cheaper: cucumbers
Yellow squash offers similar flavor and texture.
eggplant
Healthier: mushrooms
Cheaper: zucchini
Mushrooms provide umami flavor with fewer calories.
Techniques
Equipment
Also Known As
Panzanella is a traditional Tuscan salad that originated as a way to use up stale bread and ripe summer vegetables. It embodies the Italian philosophy of cucina povera, or 'poor kitchen,' emphasizing simplicity and resourcefulness. Today, it is enjoyed worldwide, especially in summer, showcasing the vibrant flavors of fresh produce.
Ingredients
- ●stale bread
- ●ripe tomatoes
- ●cucumber
- ●red onion
- ●bell pepper
- ●fresh basil
- ●olive oil
- ●red wine vinegar
- ●salt
- ●black pepper
- ●garlic
Instructions
- 1Tear stale bread into bite-sized pieces and place in a large bowl.
- 2Chop ripe tomatoes and add to the bowl with the bread.
- 3Slice cucumber and bell pepper, then add to the mixture.
- 4Thinly slice red onion and add to the salad.
- 5Chop fresh basil and sprinkle over the salad.
- 6In a separate bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and black pepper.
- 7Pour the dressing over the salad and toss gently to combine.
- 8Let the salad sit for at least 30 minutes to allow flavors to meld.
- 9Taste and adjust seasoning if necessary before serving.
- 10Serve at room temperature for best flavor.
Ingredients
- ●1 lb white fish fillets (such as cod or haddock)
- ●1/2 lb shrimp, peeled and deveined
- ●2 tbsp olive oil
- ●1 onion, chopped
- ●3 cloves garlic, minced
- ●1 bell pepper, chopped
- ●1 can (14 oz) diced tomatoes
- ●2 cups fish stock or vegetable broth
- ●1 tsp dried oregano
- ●1 tsp dried thyme
- ●1/2 tsp red pepper flakes
- ●Salt and pepper to taste
- ●1/4 cup fresh parsley, chopped
- ●Juice of 1 lemon
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and bell pepper, sauté until softened, about 5 minutes.
- 3Stir in minced garlic and cook for another minute until fragrant.
- 4Add the diced tomatoes, fish stock, oregano, thyme, red pepper flakes, salt, and pepper. Bring to a simmer.
- 5Add the fish fillets and shrimp to the pot, cover, and cook for about 10 minutes until the fish is cooked through and shrimp are pink.
- 6Taste and adjust seasoning if necessary.
- 7Stir in fresh parsley and lemon juice just before serving.
- 8Serve hot with crusty bread or over rice.
Equipment
Originating from the Provence region of France, Ratatouille is a rustic vegetable dish that celebrates the summer harvest. Traditionally made with fresh, seasonal vegetables, it reflects the Mediterranean lifestyle and is often served as a side or main dish. Its popularity has grown globally, inspiring numerous adaptations, including variations with different vegetables and cooking methods.
Ingredients
- ●eggplant
- ●zucchini
- ●bell peppers
- ●tomatoes
- ●onion
- ●garlic
- ●olive oil
- ●fresh basil
- ●thyme
- ●bay leaf
- ●salt
- ●black pepper
- ●parmesan cheese
- ●fresh parsley
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Dice eggplant and sprinkle with salt; let sit for 30 minutes to draw out moisture.
- 3Rinse and pat dry the eggplant, then chop zucchini and bell peppers into similar-sized pieces.
- 4Chop onion and mince garlic finely.
- 5Heat olive oil in a large skillet over medium heat until shimmering.
- 6Sauté onion and garlic until translucent, about 3-4 minutes.
- 7Add eggplant, zucchini, and bell peppers to the skillet; cook until softened, about 5-7 minutes.
- 8Stir in chopped tomatoes, fresh herbs, salt, and pepper; mix well.
- 9Transfer the vegetable mixture to a baking dish and cover with foil.
- 10Bake in the preheated oven for 30 minutes, then remove foil and bake for an additional 15 minutes until slightly caramelized.
- 11Sprinkle with grated parmesan cheese before serving, if desired.
Ingredient Alternatives
eggplant
Healthier: zucchini
Cheaper: mushrooms
Zucchini is lower in calories and mushrooms are often more affordable.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and canola oil is generally less expensive.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated cheese blend
Nutritional yeast is dairy-free and adds a cheesy flavor.
fresh basil
Healthier: dried basil
Cheaper: basil paste
Dried basil has a longer shelf life and is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb Italian sausage, casings removed
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●4 cups chicken broth
- ●2 cans (15 oz each) white beans, drained and rinsed
- ●2 cups kale, chopped
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1/2 tsp red pepper flakes
- ●Salt and pepper to taste
- ●2 tbsp olive oil
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add the Italian sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- 3Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 3-4 minutes.
- 4Stir in the dried thyme, dried rosemary, and red pepper flakes, cooking for another minute until fragrant.
- 5Pour in the chicken broth and bring the mixture to a boil.
- 6Add the white beans and kale, reduce heat to a simmer, and cook for 15-20 minutes until the kale is tender.
- 7Season with salt and pepper to taste.
- 8If desired, stir in grated Parmesan cheese before serving.
- 9Serve hot, garnished with additional Parmesan if desired.
Equipment
Ingredients
- ●6 large eggs
- ●1 cup ricotta cheese
- ●2 cups fresh spinach, chopped
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup milk
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1/4 tsp nutmeg (optional)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large bowl, whisk together the eggs, ricotta cheese, milk, salt, pepper, and nutmeg until well combined.
- 3In a skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes.
- 4Remove the skillet from heat and let the spinach cool slightly before adding it to the egg mixture.
- 5Stir in the grated Parmesan cheese and mix until evenly distributed.
- 6Pour the egg and spinach mixture back into the skillet or a greased oven-safe dish.
- 7Bake in the preheated oven for 25-30 minutes, or until the frittata is set and lightly golden on top.
- 8Remove from the oven and let it cool for a few minutes before slicing.
- 9Serve warm or at room temperature.
Equipment
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