Greek Frittata

Greek Frittata

Ten Beaten Eggs
¼ Cup Of Low Fat Greek Yogurt
¼ Cup Of Crumbled Feta Cheese
¼ Cup Of Finely Chopped Italian Parsley
A Cup Of Grape Tomatoes Cut In Half
¾ Cup Of Pitted Kalamata Olives Cut In Half
A Tablespoon Of Finely Chopped Red Onion
A Minced Garlic Clove
A Teaspoon Of Dried Oregano
A Teaspoon Of Sea Salt
¼ Teaspoon Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper
Two Tablespoons Of Olive Oil

Preheat the oven to 250 degrees.

Combine all of the ingredients except the olive oil in a mixing bowl. Whisk the egg mixture until well blended.

Add the olive oil to a 12-14 inch non-stick ovenproof skillet. Place the pan on medium high heat until the oil begins to smoke slightly. Add the egg mixture to the hot pan. Let the eggs cook without touching until the eggs are set around the edges.

Place the skillet in the preheated oven. Let the frittata bake until the eggs are firm to the touch in the middle. Cut into wedges and serve.

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