Mediterranean Spinach Tomato Feta Frittata (Printable Version)
A quick Mediterranean dish with eggs, spinach, tomatoes and feta cheese - perfect for breakfast, lunch or a light dinner.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
4 large eggs
03 -
0.5 cup baby spinach
04 -
6 cherry tomatoes, halved
05 -
0.25 cup yellow onion, finely chopped
06 -
0.25 cup mushrooms, finely chopped
07 -
2 teaspoons fresh crushed garlic
08 -
6 green olives, sliced
09 -
0.25 cup feta cheese, crumbled
10 -
Fresh or dried basil, to taste
11 -
Coarse pink Himalayan salt, to taste
12 -
Black pepper, to taste
# Steps:
01 -
In a measuring cup, whisk together the eggs until well combined.
02 -
Heat olive oil in a skillet over low-medium heat. Add the chopped onions and mushrooms; sauté until softened.
03 -
Stir in the baby spinach and halved cherry tomatoes; cook until the spinach wilts.
04 -
Pour the beaten eggs over the vegetable mixture in the skillet. Scatter crumbled feta cheese and green olives on top. Cover the skillet with a lid and cook for 5-10 minutes, or until the eggs are set and no liquid remains.
05 -
Remove the lid, sprinkle with basil, salt, and pepper. Serve immediately or store in the refrigerator for later.
# Notes:
01 -
For added protein, you can incorporate cooked chicken, turkey, or lean sausage into the frittata.
02 -
Substitute feta cheese with goat cheese, mozzarella, or cheddar if preferred.