Mediterranean Spinach, Tomato & Feta Frittata
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Frittatas are a great way to serve a large group of people or for meal prep. When I’m preparing meals for the week, frittatas are at the top of my list of breakfast recipes because they come together quickly and are so versatile.
This Mediterranean frittata highlights all the classic, delicious flavors of the Mediterranean diet. By using cherry tomatoes and crumbled feta cheese, there is very little preparation involved. Just add everything to a skillet, cover and cook over medium heat, and you have a delicious breakfast that stores well in the fridge or freezer and reheats great in the microwave or oven.
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Servings: 2
Ingredients:
1 Tablespoon olive oil
4 eggs
1/2 cup baby spinach
6 cherry tomatoes, cut in half
1/4 cup yellow onion, finely chopped
1/4 cup mushrooms, finely chopped
2 teaspoons fresh crushed garlic
6 green olives
1/4 cup feta cheese, crumbled
Fresh or dried basil, to taste
Coarse pink Himalayan salt and pepper to taste
Directions:
Set the stovetop burner to low- medium heat.
In a measuring cup, whisk together the eggs.
Coat the skillet with the olive oil, then add the scrambled eggs to the skillet.
Set the vegetables and feta cheese on top of the scrambled eggs, then place a lid on top of the skillet.
Let the frittata cook with the lid on for 5-10 minutes, until the top of the frittata is formed and there is no liquid egg.
Remove the lid and add the fresh or dried basil.
Serve immediately or store in the fridge or freezer.
Nutrition:
Calories: 297 | Total Fat: 21 g | Total Carb: 10 g | Protein: 5 g
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