Greek Frittata

It’s been ages since I’ve made a frittata, and I was excited that this one came out as well as it did. Great for using up odds and ends in the fridge. We served this with turkey bacon and tater tots for an unconventional but delicious weekend brunch.

6 eggs, beaten with a splash of milk

1 tsp olive oil, plus cooking spray

some mushrooms, chopped

some cherry tomatoes, chopped

1 clove garlic, minced

pinch fresh dill, chopped

handful cilantro, chopped

salt and pepper

1-2 oz feta cheese, crumbled

Heat oven to 400.

Heat oil in pan. Sautee tomatoes, mushrooms and garlic. Make sure they’re spread apart in pan. Spray pan with cooking spray.

Pour in egg mixture and scatter herbs, salt and pepper, and cheese over it. Cook until the bottom of your eggs are set.

Move pan to oven and cook 3-4 minutes, until top is set and slightly browned. Cut into wedges and serve.


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Filed under breakfast, vegetarian, WW-friendly

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