Mediterranean Breakfast Frittata
Ingredients
-
2
tbsp
grass-fed butter or ghee
-
12
units
eggs
-
¼
cup
coconut milk
-
2
cups
spinach, roughly chopped
-
2
cups
grape or cherry tomatoes, halved
-
½
unit
red onion, diced
-
1
cup
kalamata olives, sliced
-
1
can
artichoke hearts, drained and quartered (14.5 oz)
-
½
cup
fresh basil, sliced
-
½
cup
feta cheese crumbles (optional)
-
to taste
unit
salt
-
to taste
unit
pepper
Instructions
- Preheat the oven to 375°F and coat a medium baking dish with butter or ghee.
- In a large bowl, scramble the eggs and coconut milk together.
- Chop the spinach, tomatoes, onion, olives, artichoke hearts, and basil, then add them to the egg mixture.
- Season with salt and pepper, and mix well.
- Pour the mixture into the prepared baking dish and bake for 40-45 minutes until the eggs are fully cooked.
- Check the frittata after 30 minutes and adjust cooking time if necessary.
- Sprinkle with feta cheese before serving, if desired.
Nutrition Facts (estimated)
Servings
8
Calories
256
Total fat
20g
Total carbohydrates
6g
Total protein
11g
Sodium
0mg
Cholesterol
0mg
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