Mediterranean Style Egg Frittata – Perfect Sunday Brunch
This Mediterranean style frittata is a perfect Sunday brunch, or an easy meal prep for next weeks breakfast to just warm and go. It’s also a healthier option featuring baby Portobello mushrooms, baby spinach, cherry tomatoes, and crumbled feta cheese. Drop half or all the yolks, and its low calorie and pure protein!
And it’s fully customizable to boot, so experiment with your own ingredients and add whatever you want. Colorado style, all the meats, or Italian with pepperoni & mozzarella. You can even cook it in muffin tins for single serve, or cast iron skillet for extra crunch.
This is also a fun recipe for the kids to help in the kitchen!
Mediterranean Style Egg Frittata
Difficulty: Easy8
servings5
minutes40
minutesIngredients
1 dozen eggs
1 bag baby spinach
1 container pre-sliced mushrooms
1 cup sliced cherry tomatos
1/2 cup crumbled feta cheese
Salt & pepper
Directions
- Preheat oven to 375
- Heat skillet to medium heat. Coat bottom with avocado oil.
- Add mushrooms and spinach. NO salt as it will pull water out of veg. Spinach will cook down to about 1/4 amount.
- Stirring frequently cook vegetables until mushrooms have browned and spinach fully wilted. Add 1tbs kosher salt.
- Beat eggs in bowl. Add splash of milk or cream.
- Add vegetables to 12” pie dish or 9×9 deep glass dish. Coat with cooking spray or butter.
- Add vegetables to baking dish. Slice tomato’s in half and add to dish along with crumbled feta.
- Pour in egg mixture. Add 1tsp SPG and mix.
- Bake in 375 oven for 35-40 minutes or until top is brown. Let rest, slice, and enjoy!
