About the Recipe
This frittata highlights all the classic, delicious flavors of the Mediterranean. There is very little preparation involved - just add everything to a skillet, cover and cook over medium heat. A nutritious breakfast that stores well in the fridge or freezer and reheats great in the microwave or oven.
Did you know that eggs are a great source of Vit B12 and Choline? B12 is important for creating red blood cells that carry oxygen to your brain, and Choline is a molecule that helps strengthen connections between brain cells.
Recipe courtesy of Beyond the Brambleberry. https://www.beyondthebrambleberry.com/
Ingredients
1 Tablespoon extra virgin olive oil
4 eggs
1/2 cup baby spinach
6 cherry tomatoes, cut in half
1/4 cup yellow onion, finely chopped
1/4 cup mushrooms, finely chopped
2 teaspoons fresh crushed garlic
6 green olives
1/4 cup feta cheese, crumbled
Fresh or dried basil, to taste
Salt and pepper to taste
Preparation
Set the stovetop burner to low- medium heat.
In a measuring cup, whisk together the eggs.
Coat the skillet with the olive oil, then add the scrambled eggs to the skillet.
Set the vegetables and feta cheese on top of the scrambled eggs, then place a lid on top of the skillet.
Let the frittata cook with the lid on for 5-10 minutes, until the top of the frittata is formed and there is no liquid egg.
Remove the lid and add the fresh or dried basil.
Serve immediately or store in the fridge or freezer.