July 18, 2016

Greek Frittata

I have an egg-celent breakfast for you.  Ha, I couldn't resist that one! ;-)

For the past few months, I've been eating eggs for breakfast and have enjoyed coming up with all different ways to incorporate them in my breakfast repertoire.  Egg white oatmeal, omelettes, poached eggs, and hardboiled eggs -- the possibilities are endless!

I've experienced some positives with having eggs in the start of the day.  Eggs have kept me feeling more full longer because of the protein and fat in the eggs.  I've also had some weight loss with eating eggs for breakfast.  I read up on this, and studies have shown that people who eat eggs for breakfast are more likely to lose weight than people who eat a more carb-centric breakfast.

I've been getting a lot of zucchini in my produce box from Door to Door Organics, and one can only make so many spiralized zucchini noodles (zoodles) and zucchini bread. ;)  I'm always looking for more ways to incorporate veggies into breakfast, and a plain veggie omelette is just boring to me.  I had never made a frittata before (not sure why it took me so long), so I experimented with making a Greek frittata with zucchini, garlic, dill, parsley, and feta.  It captured those fresh Greek flavors and made for a filling breakfast.


Greek Frittata
Yields 2 servings

4 large eggs
1 large zucchini, shredded or 2 cups of spinach
3 cloves garlic, minced
2 tbsp. fresh dill or 2 tsp. dried drill
1 tbsp. fresh parsley or 1 tsp. dried parsley
1/4 cup feta cheese
2 tbsp. extra virgin olive oil
Salt and pepper, as desired

In a medium bowl, beat the eggs, and add any desired salt and pepper.  Then, add in the dill, parsley, and feta cheese, and stir to combine.  Set aside.

In an 8-inch skillet over medium heat, warm the olive oil.  Add the zucchini or spinach, and stir for about 4-6 minutes until the zucchini/spinach softens.  Then, add the garlic and continue to stir lightly for about another minute.   Once the mixture is softened, transfer the contents to the egg mixture bowl and stir.

With a paper towel, wipe the skillet so that nothing is sticking to it.  Return the skillet to the stove over medium heat and add in another tablespoon of olive oil to warm.

Pour in the egg mixture.  Tilt the pan or use a spatula to ensure the mixture spreads evenly in the pan. Reduce the heat to low and place a cover over the skillet.  Allow the frittata to cook for about 3-5 minutes untouched so that it can set.

Remover the cover, and use a spatula to loosen the edges of the frittata.  Slide the frittata from the pan onto a flat plate or a cutting board.  Then, use the plate or board to flip the frittata back into the pan, and return the pan to the stove.  Cook for another 3-5 minutes or until the bottom of the frittata becomes more gold.

Source: A Simply Sweet Justice Original


  1. Yum! Congrats on the weight loss too!

  2. I used to have cereal for breakfast every morning but have since cut that out- I found that having something sweet in the morning then gave me cravings for sugar for the rest of the day. Now I eat two boiled eggs in the morning- rather boring but it does help me maintain my weight. Must try your recipe so I can have more variation in my diet!


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