Healthy Habits - Member Recipe
Greek Frittata
Member: Nakita Piroddi
Servings: 2
Ingredients
4 sun dried tomatoes
1/2 red onion diced
1 zucchini grated
80g cherry tomatoes
100 spinach/chard
6 eggs beaten
25g black olives
1tsp dried mixed herbs
1/2 tsp salt
50g feta
Instructions
Add the onion, zucchini and cherry tomatoes to a fry pan and fry for 2 to 3 minutes.
Add the spinach and fry for another 1 to 2 minutes until the spinach has wilted.
Combine the eggs, sun-dried tomatoes, olives, herbs and salt and mix well.
Pour the egg mixture into the fry pan and cook for 3 to 4 minutes until the top of the frittata is just beginning to set.
Crumble over the feta transfer the frittata to the grill and cook for 6 to 8 minutes until the egg is set and the frittata has puffed up slightly
Leave to cool then cut into quarters
Two quarters per person with a handful of salad and lemon wedge.
Notes
A serve is quite large, split in half and bulk up each 1/4 of the frittata with a huge side salad or some carbs.
Macros
Per serve (approx. 430g)
Cals: 383
Protein: 30g
Carbs: 9g
Fat: 24g
Fibre: 6g
