Everyone needs to know how to make an amazing frittata! Let me show you how easy it is with this Moroccan-Flavored Frittata Recipe.
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This post is sponsored by the Ohio Poultry Association. All opinions are my own.
All hail the frittata. It’s one of the most versatile and easy meals you can whip up and customize in so many ways.
Need a quick and easy weeknight dinner that is balanced with protein and vegetables? Make a frittata.
Need a non-fussy brunch recipe that everyone will love? Make a frittata.
Whatever your question, frittata is the answer.
This Moroccan-Flavored Frittata recipe was born last month at an event put on by the Ohio Poultry Association. 
I love events where I’m able to learn about food, nutrition, and cooking while connecting with other bloggers and that’s exactly what I was able to do at this event.
We spent our time learning all about eggs, egg farming systems, and having fun in the kitchen cooking eggs. I’d love to share some of the highlights of what I learned.
Facts about Egg Nutrition and Egg Farming
- Eggs are one of the most nutrient-dense foods on the planet. At just 70 calories, they pack in 13 essential vitamins and minerals, high-quality protein, unsaturated fats, with zero carbs or sugars.
- Did you know eggs are one of the few foods with naturally occurring vitamin D.
- In addition, eggs contain choline, which is an essential nutrient in the B-vitamin family. It’s estimated that 90% of Americans don’t get an adequate amount of choline. Choline plays a vital role in our brain and liver health. For example, choline plays a role in transporting fat and cholesterol away from the liver, delivering them to tissues that need them. When choline levels are critically low, fat can build up in the liver, impacting its ability to detoxify our bodies. Because it also supports cognitive development, it’s an important nutrient during pregnancy, breastfeeding, and for children.
- Ohio is ranked #2 in the nation for egg farming, producing about 9 billion eggs a year. Most likely you’ve eaten an egg from Ohio this year!
- The egg farmers I met were all kind, compassionate, and passionate about what they do. They were all proud to provide safe and affordable eggs year round, while protecting the environment for future generations. Visit OhioEggs.com to meet some of the wonderful families behind Ohio egg farms.
- The nutrition of the egg you are eating is not impacted by the system used to produce it (cage vs. cage free) but is impacted by the diet of the hens. When you see nutritionally-enhanced eggs (with a higher level of omega-3 fatty acids, for example) that is a result of the chickens’ diets being altered.
Delicious Egg Recipes
This is a look at some of different recipes that were demonstrated for us using eggs on the first day of the event.
Eggs are truly so versatile, used in everything from breakfast to desserts. I’ll link the recipes below because you’ll want to try these and they are all perfect for the holiday season!
Christmas Time Grits
Another highlight of the event was learning about using eggs in cocktails. It was so fun to taste a number of different cocktails that were made in front of us.
I learned that a classic Whiskey Sour is made with eggs. Who knew?! I also learned I love Whiskey Sours. Yum.
Cooking with Eggs
The next day of the event, the bloggers got to get into the kitchen. So fun!
We had a Chopped-style competition, which is one of my favorite things. (Remember when we did this Family Chopped Competition at home?)
For this one, we were each given a country and a $25 Kroger gift card and we had to buy ingredients and create a dish featuring eggs. I was paired with Julia from A Cedar Spoon and our country was Morocco.
We decided to take Moroccan flavors and put them into a frittata. Like I said before, the answer is always frittata.
Here’s a look at our dish and the other two teams’ creations, a ramen noodle dish and a vegetarian Eggs Benedict.
We tried to flip our frittata over instead of just slicing it in the pan. Big mistake. Huge. The entire thing ended up on the floor. Thankfully we had some leftover cooked vegetables and quickly made a mini frittata, but what a debacle. It was funny, though, and the “judge” even salvaged a few nibbles to try our original dish.
In the end, I think the recipe we created at the event was too wet and the ratio of eggs to vegetables could be improved. So I came home and worked on the Moroccan-Flavored Frittata recipe I’m bringing you today. 
Even though I used some Moroccan seasoning and some of the vegetables commonly used in Moroccan cooking, I don’t claim this to be entirely Moroccan or authentic in any way. Had to throw a disclaimer in there. 😉
What’s so great about frittatas is that you don’t need a specific frittata recipe. You can use a general formula and add the vegetables and seasonings to customize the flavors.
Suggested Filling Combinations for an Easy Frittata Recipe
Here are some ideas of how you can customize this recipe to suit your flavor preferences! I personally think frittatas need cheese, so all of my suggestions include cheese.
- zucchini + red bell pepper + basil + parmesan cheese
- tomatoes + spinach + basil + mozzarella
- apples + thyme + cheddar
- broccoli + cauliflower + garlic + tarragon + cheddar
- asparagus + thyme + goat cheese
- mushrooms + tomatoes + garlic + parmesan cheese
Tips for Making the Best Frittata Recipe
- Use a large, well-seasoned cast iron skillet (my preference) or an oven-safe non-stick skillet.
- Cook your vegetables and mix-ins first. You want everything to be seasoned and soft before you add your eggs.
- Don’t overcook your frittata or it will be dry and rubbery. You want to cook a frittata in the oven just until the center isn’t jiggling and the edges are a golden-brown color.
- Add full-fat dairy to your eggs for the best flavor and texture. Whole milk or heavy cream will work.
- There are a lot of ratios out there regarding dairy:eggs. I’ve found 1/3 cup dairy for 8 eggs or 1/2 cup dairy for 12 eggs to work best.
- You want 2-3 cups cooked vegetables/filling for your frittata. (Closer to 2 cups for 8 eggs and 3 cups for 12 eggs)
Ready for the recipe? Let’s get to it! I hope you enjoy this one–please let me know if you try it.
Moroccan-Flavored Frittata Recipe
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Moroccan-Flavored Frittata Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
This frittata recipe has Moroccan vegetables and flavors sprinkled in with some traditional frittata additions. It’s easy to make and a crowd-pleasing addition to any brunch menu. It’s equally fantastic as a weeknight dinner!
Ingredients
For the Filling
- 4 sliced uncured bacon, chopped (turkey bacon will work also)
- 1 small onion, small diced
- 1 small red or green bell pepper, small diced
- 1 carrot, small diced
- 1 teaspoon fresh minced ginger
- 2 teaspoons fresh minced garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon coriander
- 2 cups baby spinach
- 5 ounces crumbled goat cheese
For the Egg Mixture
- 8 eggs
- 1/3 cup whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees.
- In a large, well-seasoned cast iron skillet or oven-safe nonstick pan, cook the bacon over medium heat.
- Removed the cooked bacon from the pan onto a towel-lined plate and drain all but 2 tablespoons of the fat.
- Add the onion, carrots, bell peppers, ginger, garlic, cumin, paprika, and coriander to the pan and sauté until softened, about 5 minutes. Add the spinach and sauté until it’s wilted, about 30 seconds more.
- In a large bowl, whisk together the eggs, milk, salt and pepper.
- Add the cooked bacon back to the pan and stir to combine. Next, add the cheese and eggs to the pan and turn the heat to medium low.
- Manipulate the pan so the egg mixture evenly covers the vegetable mixture.
- Allow to cook on the stovetop for 3-5 minutes, until the bottom is just set.
- Transfer the pan to the preheated oven and continue to cook another 10-15 minutes, until the eggs are set and the edges are golden brown.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 204
- Sugar: 2.8 grams
- Fat: 14.6 grams
- Saturated Fat: 6.2 grams
- Carbohydrates: 5.5 grams
- Fiber: 1.2 grams
- Protein: 12.5 grams
So delicious!