Mediterranean Breakfast Frittata with Artichokes and Sun-Dried Tomatoes

Name: Mediterranean Breakfast Frittata with Artichokes and Sun-Dried Tomatoes
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 8 whole eggs (large eggs); 1 cup artichoke hearts (canned, drained and chopped); 0.5 cup sun-dried tomatoes (packed in oil, drained and chopped); 2 cups fresh spinach (loosely packed, roughly chopped); 0.75 cup feta cheese (crumbled); 2 tbsp extra-virgin olive oil; 2 cloves garlic (minced); 0.5 medium onion (diced); 1 tsp dried oregano; 0.75 tsp salt; 0.5 tsp black pepper

A savory Mediterranean-inspired breakfast frittata packed with tender artichoke hearts, sun-dried tomatoes, fresh spinach, and feta cheese, perfect for a nutritious and flavorful start to your day.

Servings

Total time

35 min

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Steps

1
Preheat oven to 375°F (190°C).
2
In a 10-inch oven-safe skillet, heat 1 tablespoon of olive oil over medium heat.
3
Add diced onion and sauté for 3-4 minutes until translucent.
4
Add minced garlic and cook for 1 minute until fragrant.
5
Add chopped artichoke hearts, sun-dried tomatoes, and fresh spinach to the skillet. Cook, stirring occasionally, until spinach is wilted, about 2-3 minutes.
6
In a large bowl, whisk together eggs, crumbled feta cheese, dried oregano, salt, and black pepper.
7
Pour the egg mixture evenly over the vegetables in the skillet. Stir gently to distribute ingredients evenly.
8
Cook on the stove for 3-4 minutes until the edges start to set.
9
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and lightly golden on top.
10
Remove from oven and let cool for a few minutes before slicing and serving.

Tips from the Chef

Use fresh spinach or baby kale for a slightly different flavor and texture.
If you don't have an oven-safe skillet, cook the mixture on the stove and then transfer to a baking dish before baking.
Serve with a side of whole grain bread or fresh fruit for a complete Mediterranean breakfast.
Leftovers can be refrigerated and enjoyed cold or reheated the next day.

Ingredients

8 whole eggs (large eggs)
1 cup artichoke hearts (canned, drained and chopped)
0.5 cup sun-dried tomatoes (packed in oil, drained and chopped)
2 cups fresh spinach (loosely packed, roughly chopped)
0.75 cup feta cheese (crumbled)
2 tbsp extra-virgin olive oil
2 cloves garlic (minced)
0.5 medium onion (diced)
1 tsp dried oregano
0.75 tsp salt
0.5 tsp black pepper

Nutrition

(per serving)

Calories

359

Protein

19.3 g

Carbs

18.3 g

Fat

23.1 g