Greek Frittata Recipe

Greek Frittata with sun-dried tomatoes, feta cheese, artichoke hearts, and spinach is a protein-packed low-carb breakfast! 

– 1 Tbsp avocado oil – 3 cups loosely packed baby spinach – 4 cloves garlic – ½ cup sun-dried tomatoes drained – ½ cup cherry tomatoe – ½ cup artichoke hearts chopped – 12 large egg – ¼ cup buttermilk* – 6 ounces feta cheese – ¼ tsp sea salt – ½ tsp black pepper


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Heat the oven to 350°F. Medium-high heat a 10-inch cast iron skillet with oil. Add spinach and toss regularly until wilted, 2–3 minutes. 


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Mix garlic, sun-dried tomatoes, cherry tomatoes, and artichoke hearts in the skillet.Mix eggs, buttermilk (or coconut milk), feta, sea salt, and black pepper. 

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Stir eggs and veggies in the skillet.Mix the egg mixture with a wooden spoon until equally spread. 

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The Greek frittata should be golden brown and cooked through after 35–45 minutes on the centre rack of the preheated oven. 

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Let the frittata cool for 10 minutes before slicing and serving. Sitting the frittata lets it set and makes it simpler to slice. 

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This healthy frittata goes well with a green salad or Sweet Potato Hash with Bacon and Spinach. 

Also See

30-Minute Healthy Sesame Chicken Recipe