Greek-Style Veggie Frittata

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. 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 and let us know what you think!

Print Recipe

Greek-Style Veggie Frittata

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.

Course

Breakfast, Freezer-Friendly, Gluten-Free, Main Dish

Prep Time

15 minutes

Cook Time

35 minutes

Servings

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 baby spinach, torn into pieces
• 1/4 cup (loosely packed) fresh 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

Course Breakfast, Freezer-Friendly, Gluten-Free, Main Dish Prep Time 15 minutes Cook Time 35 minutes Servings 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 baby spinach, torn into pieces 1/4 cup (loosely packed) fresh 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

Instructions

1. Preheat oven to 400 degrees. Grease the inside of an 8x8 baking dish.
2. In a large mixing bowl, combine eggs and milk. Beat eggs until light and fluffy. Add remaining ingredients, gently stir to combine.
3. Add prepared egg mixture to baking pan. Bake at 400 degrees for 35 minutes, until fluffy and set in the middle.
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