Servings: 6 Servings
Greek Frittata
This Greek Frittata recipe with sun-dried tomatoes, feta cheese, artichoke hearts and spinach is a delicious low-carb breakfast that is protein-forward and delicious!
Ingredients
- 1 Tbsp avocado oil
- 3 cups loosely packed baby spinach
- 4 cloves garlic
- ½ cup sun-dried tomatoes drained
- ½ cup cherry tomatoes
- ½ cup artichoke hearts chopped
- 12 large eggs
- ¼ cup buttermilk*
- 6 ounces feta cheese
- ¼ tsp sea salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the oil in a large (10-inch) cast iron skillet over medium-high heat. Add the spinach and cook until wilted, stirring occasionally, about 2 to 3 minutes.
- Add the garlic, sun-dried tomatoes, cherry tomatoes, and artichoke hearts to the skillet and stir well.
- Whisk together the eggs, buttermilk (or coconut milk), feta cheese, sea salt, and black pepper in a mixing bowl until well-combined.
- Pour the egg mixture into the skillet with the veggies.
- Use a wooden spoon to stir the mixture around just until everything is well-distributed throughout the egg mixture.
- Bake the Greek frittata on the center rack of the preheated oven for 35 to 45 minutes or until the frittata is golden-brown on the top and cooked through.
- Allow the frittata to cool for at least 10 minutes before slicing and serving. Allowing the frittata to sit will give it time to set up and will make it easier to slice.
- Serve this healthy frittata with any choice of side dishes such as a green salad or Sweet Potato Hash with Bacon and Spinach.
Notes
*Replace the buttermilk with half & half, whole milk, or full-fat canned coconut milk. You can also omit this ingredient altogether.
Nutrition
Serving: 1Slice (of 5), Calories: 319kcal, Carbohydrates: 11g, Protein: 25g, Fat: 19g, Fiber: 2g, Sugar: 5g