Greek frittata
Discover a delicious and nutritious Greek Frittata recipe loaded with protein and fresh ingredients. Made with eggs, feta cheese, spinach, artichokes, cherry tomatoes, and a touch of spearmint, this Mediterranean-inspired dish is perfect for a healthy breakfast or brunch. Easy to prepare and bursting with flavor, it’s sure to become a family favorite!
- 29 Jan 2025
- Cook time 40 min
- Prep time 15 min
- 7 Servings
- 14 Ingredients
The Greek frittata is a delicious and nutritious dish that combines the flavors of Mediterranean cuisine with the versatility of a classic frittata. Packed with fresh vegetables, tangy feta cheese, and protein-rich eggs, this recipe is perfect for breakfast, brunch, or even a light dinner. The addition of spearmint adds a unique twist, making this dish a delightful treat for your taste buds.
Ingredients:
Instructions:
- In a large mixing bowl, whisk together the 4 eggs and 8 egg whites.
- Add in the 3 tbsp of milk, 1/2 cup crumbled feta cheese, 1 tbsp chopped spearmint, 1.50 tsp salt, and 1/4 tsp black pepper.
- Mix well until all ingredients are fully combined. Set aside.
- Heat 1.50 tsp olive oil in a large, oven-safe skillet over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes, or until the onion is translucent.
- Add the chopped artichokes and continue to cook for another 3 minutes.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Add the halved cherry tomatoes and cook for an additional minute.
- Pour the egg mixture over the sautéed vegetables in the skillet. Make sure the vegetables are evenly distributed.
- Let cook on the stove for about 2-3 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven.
- Bake for 12-15 minutes, or until the frittata is puffed up and the center is fully set.
- Check that it’s cooked through by inserting a toothpick in the center; it should come out clean.
- Once the frittata is cooked, take it out of the oven and sprinkle the 2 tbsp of shredded cheddar cheese on top.
- Allow the residual heat to melt the cheddar cheese.
- Let the frittata cool for a couple of minutes before slicing.
- Serve warm and enjoy!
Tips:
- Ensure all vegetables are uniformly chopped to ensure even cooking.
- Pre-cook the vegetables, such as onions, artichokes, and spinach, to remove excess moisture and enhance their flavors.
- Use a nonstick or well-seasoned cast-iron skillet to prevent the frittata from sticking.
- Whisk the eggs and egg whites vigorously to incorporate air, resulting in a light and fluffy frittata.
- Pour the egg mixture evenly over the vegetables to ensure consistent cooking.
- Cook the frittata over medium-low heat to avoid burning and to allow even cooking.
- Finish the frittata under the broiler for a few minutes to achieve a golden, slightly crispy top.
- Let the frittata rest for a few minutes before slicing to allow it to set and make cutting easier.
Cooking a Greek frittata is a simple yet rewarding experience that results in a flavorful and healthy meal. By following the steps and incorporating the tips provided, you can create a delicious dish that showcases the best of Mediterranean flavors. Enjoy your Greek frittata as is, or pair it with a fresh salad or crusty bread for a more substantial meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 1.89g | 5% |
| Sugar 2.06g | 2% |
| Fat | |
| Fat 7g | 8% |
| Saturated 2.93g | 10% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 110mg | 20% |
| Vitamin B1 0.08mg | 6% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 0.60mg | 4% |
| Vitamin B6 0.14mg | 9% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.57ug | 24% |
| Vitamin C 9mg | 10% |
| Vitamin E 0.76mg | 5% |
| Vitamin K 70ug | 56% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.07mg | 7% |
| Iron, Fe 0.94mg | 9% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 310mg | 9% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 760mg | 51% |
| Zinc, Zn 0.97mg | 9% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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