Mediterranean frittata
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Serves 6
Easy
Prep: 10 mins
Cook: 30 mins
0 reviews
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This healthy breakfast, brunch or lunch recipe contains minimal carbs but plenty of protein. The salty feta works well with spinach and tomatoes
Gluten free
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Try our Mediterranean frittata, then discover more: courgette frittata, broccoli and taleggio frittata, mini picnic frittatas, or broccoli and roasted red pepper frittata.
Recipe extracted from The Blood Sugar Balance Cookbook by Meredith Mann (£19.99, Fair Winds Press). Photographs: Michelle Miller. Recipes are sent by the publisher and not retested by us.
Meredith Mann is a certified holistic nutrition coach who specialises in metabolism and fat loss. Follow her on Instagram @thepeachiespoon.
Mediterranean frittata recipe
Ingredients
Nutrition
-
450g turkey or chicken sausages
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190g cherry or plum tomatoes
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30g spinach
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475ml egg whites (buy egg whites in a carton or separate whole eggs and freeze the yolks for later)
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6 eggs
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1 tsp dried basil
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50g feta
crumbled
Nutrition: per serving
- kcal252
- fat10.8g
- saturates3.8g
- carbs7.6g
- sugars1.8g
- fibre0.9g
- protein30.6g
- salt2.3g
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Method
-
step 1
Heat a pan over a medium heat, fry the sausages until brown, then crumble.
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step 2
Add the vegetables and cook for 5 mins to soften.
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step 3
Put the egg whites and whole eggs in a bowl along with the basil, 1 tsp each of salt and ground black pepper, and whisk.
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step 4
Transfer the meat and vegetables to a 33cm x 23cm baking dish. Pour over the eggs and top with the feta.
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step 5
Bake at 200C/180C fan/gas 6 for 15 mins until set. Switch the oven to grill on high for 1 min or so to brown the top, if you like – watch it because it burns quickly. You can also make this ahead of time, store in the fridge uncooked and covered, and bake before serving.
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