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Greek-Style Veggie Frittata

Name: Greek-Style Veggie Frittata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5
Ingredients: 10 large eggs; 1/4 cup milk or almond milk; 1 medium onion, chopped (about 3/4 cup); 1 large bell pepper, chopped (about 1 & 1/4 cups); 1/2 pint cherry tomatoes, halved or quartered; 2 cups spinach, torn into pieces; 1/4 cup (loosely packed) basil, chopped; 3/4 cup block feta cheese, crumbled (about 3 oz.); 1/4 teaspoon paprika; 1/4 teaspoon Himalayan pink salt; 1/2 teaspoon black pepper

This simple, high-protein breakfast combines fresh veggies, basil and feta cheese.

We have to admit, we get sick of eating plain eggs all the time for breakfast but will never tire of a flavorful frittata to mix things up. This recipe is the perfect start to your day because it contains healthy fats, essential vitamins and protein. It warms up well for a quick and easy breakfast, lunch or dinner.

Can you make this frittata the night before?

A huge plus about frittatas is that they can be baked ahead, either on your meal prep day or the night before. Another option is to prep the frittata ahead, cover, refrigerate overnight and bake the next day.

They’re delicious cold or reheated and are an easy grab-and-go brekki for busy days.

Are you planning to make this Greek-Style Veggie Frittata recipe? Leave us a comment below or let us know what you think!

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