Mediterranean Herb & Feta Breakfast Frittata
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 30 min · vegetarian, gluten-free, keto, low-carb
250 cal
14g protein
8g carbs
18g fat
per serving · estimated
Ingredients
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 1 cup halved cherry tomatoes
- 2 cups chopped fresh spinach
- 1 tbsp olive oil
- 2 tablespoons chopped fresh parsley
- 1/2 tsp dried oregano
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk eggs with salt, pepper, oregano, and chopped parsley.
- Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat.
- Add cherry tomatoes and spinach; cook until spinach wilts, about 2 minutes.
- Pour the beaten eggs into the skillet, spreading evenly.
- Sprinkle feta cheese over the eggs.
- Transfer the skillet to the oven and bake for 15-20 minutes until set and golden on top.
- 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.
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