Mediterranean Veggie Frittata

A light and fluffy egg frittata bursting with vibrant spinach, mushrooms, and tangy feta cheese, served alongside a crisp, fresh mixed green salad with a simple lemon vinaigrette.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy

Dietary

• Halal
• Low-Carb
• Vegetarian
• Gluten-Free
• Soy-Free
• Pescatarian
• Keto
• High-Protein

Ingredients

• 6 eggs (large)
• 0.25 cup almond milk (unsweetened)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 3 tablespoon olive oil (extra virgin)
• 0.5 cup yellow onion (diced)
• 1 cup mushroom (sliced)
• 2 cup fresh spinach
• 0.25 cup feta cheese (crumbled)
• 4 cup mixed greens
• 1 tablespoon fresh lemon juice
• 1 pinch salt and pepper (for vinaigrette)

Instructions

1. Preheat oven to 350°F. In a medium bowl, whisk together the eggs, almond milk, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until well combined.
2. Heat 1 tablespoon olive oil in an oven-safe 8-inch skillet over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 5-7 minutes. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
4. Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the vegetables evenly. Sprinkle the crumbled feta cheese over the top. Cook on the stovetop for 3-5 minutes, until the edges begin to set.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden brown on top.
6. While the frittata bakes, prepare the salad. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and a pinch of salt and pepper.
7. In a separate bowl, toss the mixed greens with the lemon vinaigrette.
8. Once the frittata is done, remove it from the oven and let it rest for a few minutes before slicing into wedges. Serve the frittata warm with the side salad.

Notes

Make sure your skillet is oven-safe! Cast iron works perfectly for frittatas. You can easily add other low-carb vegetables like bell peppers or zucchini.

Nutrition (per serving)

• Calories: 485
• Protein: 29.8 g
• Carbohydrates: 18 g
• Fat: 34.8 g
• Fiber: 7.4 g
• Sodium: 923 mg
• Saturated Fat: 9.9 g
• Sugar: 5.9 g
• Cholesterol: 599 mg