Mediterranean Herb & Feta Breakfast Frittata

Mediterranean · 30 min · vegetarian, gluten-free, keto, low-carb

Shop ingredients

Ingredients

• 8 large eggs
• 1/2 cup crumbled feta cheese
• 1 cup halved cherry tomatoes
• 2 cups chopped fresh spinach
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• to taste salt
• to taste black pepper

Method

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk eggs with salt, pepper, oregano, and chopped parsley.
3. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat.
4. Add cherry tomatoes and spinach; cook until spinach wilts, about 2 minutes.
5. Pour the beaten eggs into the skillet, spreading evenly.
6. Sprinkle feta cheese over the eggs.
7. Transfer the skillet to the oven and bake for 15-20 minutes until set and golden on top.
8. Slice and serve warm, garnished with additional parsley if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook