Crowd-Pleasing Brunch Recipes You Can Make in a Loaf Pan

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Mediterranean Vegetable Frittata

This colorful, veggie-packed frittata brings the bright flavors of the Mediterranean straight to your brunch table. Baked in a loaf pan, it’s filled with sautéed zucchini, sweet carrots, tomatoes, bell peppers, and onions—all tied together with fluffy, herbed eggs. It’s light, wholesome, and a beautiful way to sneak in more veggies.

Ingredients (for 4-6 servings):

• 6 large eggs
• 1/4 cup milk or cream
• 1/2 cup zucchini, finely chopped
• 1/4 cup shredded carrot
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• Salt and pepper, to taste
• Olive oil for sautéing
• Butter or nonstick spray for greasing
• Crumbled feta or chopped parsley for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a standard loaf pan.
2. In a skillet over medium heat, add a drizzle of olive oil and sauté the zucchini, carrot, bell pepper, and onion for 4–5 min. until just tender. Let cool slightly.
3. In a large bowl, beat the eggs with milk, oregano, thyme, salt, and pepper. Stir in the sautéed veggies and halved cherry tomatoes.
4. Pour mixture into the loaf pan and bake for 35–40 min. or until set and golden on top.
5. Let rest 5–10 min. before slicing. Garnish with feta or herbs, if desired.

Hungry for more? Check out these Easy, Breezy 3-Ingredient Brunch Recipes