Mediterranean frittata


Chef Brandon Douglas

Green Leaf Grill

Serving 1ea


2 each Egg, Fresh

To Taste Salt, Bulk

1/2 cup Tomatoes, Cherry, Fresh, Halved

1/4 cup Basil, Fresh, Chopped

1 tbsp Cheese, Feta, Crumbled

1/2 cup Beans, Cannellini, Low Sodium, Canned, Drained, Rinsed

1 spray Oil, Cooking Spray


Heat 6" non stick pan over medium heat. Spray with cooking spray and add the eggs and the remaining ingredients.

Continue cooking, using spatula to lift the edges of the frittata toward the center of the skillet, while gently tilting the pan so the uncooked eggs run underneath the bottom of the frittata. Cook for 15 to 20 seconds, repeating the process several times until the egg on top is still wet, but not runny, about 2 minutes. Don't worry if the frittata looks a little lumpy.

Carefully run a spatula around the skillet edge to loosen the frittata and flip the frittata in the pan and cook the other side until egg is set. Slide out onto a plate and serve immediately.

Portion Size: 1 each frittata/about 9 oz.

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