Ingredients:

For the Frittata:

• 2 medium zucchinis, chopped
• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tomato, diced
• 3 eggs, beaten
• 120 ml (½ cup) tomato sauce
• 1 clove garlic, minced
• Salt, to taste
• Ground black pepper, to taste
• Paprika, to taste
• Ground ginger, to taste
• 1 tsp Italian herbs
• 100 g mozzarella cheese, shredded
• 3 tbsp Greek yogurt
• Fresh parsley, chopped (for garnish)

Steps to Make Vegetable Frittata with Mozzarella and Greek Yogurt:

1. Prepare the Vegetables:
   • Begin by washing and chopping the zucchini, bell peppers, and tomato into small, bite-sized pieces. Dice the onion and mince the garlic. Set all the vegetables aside.
2. Sauté the Vegetables:
   • In a large skillet or frying pan, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 3-4 minutes. Add the garlic, bell peppers, and zucchini, and cook for another 5-6 minutes, stirring occasionally. Season with salt, pepper, paprika, and ground ginger to taste. Add the diced tomato last and cook for an additional 2-3 minutes until the vegetables are tender.
3. Prepare the Egg Mixture:
   • In a separate bowl, crack the eggs and beat them until smooth. Add the tomato sauce, Greek yogurt, and Italian herbs to the eggs, and stir well to combine. The yogurt will add a creamy texture and a slight tanginess to the eggs.
4. Combine and Cook the Frittata:
   • Once the vegetables are cooked, pour the egg mixture over the vegetables in the skillet. Stir gently to distribute the eggs evenly. Reduce the heat to low and cover the skillet with a lid. Allow the frittata to cook for 10-12 minutes, or until the eggs are set and the edges are lightly golden. Avoid stirring, as you want the eggs to cook slowly and evenly.
5. Add the Mozzarella:
   • Once the frittata is nearly set, sprinkle the shredded mozzarella cheese on top of the frittata. Cover the skillet again and allow the cheese to melt for an additional 2-3 minutes.
6. Finish and Serve:
   • Once the cheese has melted and the frittata is fully cooked, remove it from the heat. Let it cool for a couple of minutes before slicing it into wedges. Garnish with freshly chopped parsley for a burst of color and freshness.
7. Serving:
   • Serve the frittata warm, or allow it to cool slightly for a room-temperature option. It pairs wonderfully with a simple green salad, crusty bread, or even a side of roasted potatoes.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Nutrition Facts (per serving):

• Calories: 250 kcal
• Carbohydrates: 12g
• Protein: 14g
• Fat: 18g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 5g
• Sodium: 300mg

(Note: Nutritional values are approximate and may vary depending on specific ingredients used.)

Explanation of the Recipe: Why It’s Timeless:

This Vegetable Frittata with Mozzarella and Greek Yogurt is a timeless dish because it embodies the essence of Mediterranean cooking: simple, fresh ingredients cooked to perfection. The frittata is incredibly versatile — it can be made with any seasonal vegetables, and the cheese and yogurt add depth and richness to the dish. The combination of eggs, fresh vegetables, and a creamy texture makes this recipe both comforting and nourishing.

Frittatas are perfect for any time of day, whether enjoyed for breakfast, brunch, or dinner. They’re also an excellent dish for meal prepping, as they store well in the refrigerator and can be easily reheated. This recipe also provides a wonderful opportunity to experiment with different flavor profiles — feel free to add spices or herbs you love or swap the vegetables based on what’s in season.

The use of mozzarella and Greek yogurt adds a creamy richness without making the frittata overly heavy. Greek yogurt, in particular, gives the dish a subtle tanginess that elevates the flavor profile. The mozzarella melts beautifully, adding gooeyness and satisfying texture, making it a truly comforting dish that’s perfect for any occasion.

Tips on How to Make the Perfect Frittata:

1. Don’t Overcook: To ensure a light and fluffy frittata, avoid overcooking the eggs. Cook the frittata on low heat and give it time to set without scrambling the eggs.
2. Use a Non-Stick Pan: A non-stick skillet makes it much easier to slide the frittata out once it’s cooked. It also ensures that the bottom doesn’t burn while cooking the eggs slowly.
3. Add Your Favorite Fillings: This frittata is highly customizable. You can add ingredients like spinach, mushrooms, or feta cheese for an extra layer of flavor.
4. Don’t Skip the Yogurt: Greek yogurt adds a creamy texture and subtle tang, which enhances the flavor of the eggs and vegetables. Don’t skip this step, as it makes a big difference.

Storage Tips:

• Refrigeration: Store any leftover frittata in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Frittata can also be frozen for longer storage. Slice the frittata into individual servings, wrap them tightly in plastic wrap or foil, and store them in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven when ready to serve.

Conclusion:

This Vegetable Frittata with Mozzarella and Greek Yogurt is a dish that combines fresh, nutritious vegetables with rich, satisfying flavors. It’s the perfect meal for busy mornings, casual brunches, or a quick dinner that doesn’t compromise on taste. Its simplicity, versatility, and ability to be prepared in advance make it a go-to recipe for anyone looking to enjoy a wholesome, delicious meal. Whether served warm from the skillet or enjoyed as leftovers the next day, this frittata is sure to become a favorite in your recipe collection.