A healthy alternative to a traditional quiche; a moist frittata full of flavor with sun-dried tomatoes, spinach, mushrooms, basil, and garlic!
How do you feel about Sundays? Do you start to get the blues, dreading the end of the weekend and the beginning of a new week? Or are you able to wait until 9 pm until those kick in?
I hope you’re able to put it off for a few hours, if nothing else than to enjoy this Mediterranean Frittata for a healthy vegetarian breakfast.
This was done out of necessity – boring breakfasts needed to be banished! I can get very bored if I have to eat the same thing too long. Especially if it lacks flavor. None of that for me!
This Mediterranean Frittata is inspired by my Mediterranean Quiche, which is one of my ALL TIME FAVORITES. But it has a lot of gluttony mixed into it.
So out with the gruyere and half-and-half ? and in with a healthier version.
The basis for my Mediterranean Frittata was also inspired by a Mushroom Spinach Frittata recipe by Tara the Health Nut (if you’re in the Twin Cities area you must check out her cooking classes and health coaching!).
Even though it is missing all of my go-to flavor favorites, this frittata is in no way lacking flavor or moisture.
I’d never serve you a dried up frittata (which I hope you know by now…) and this one is no exception. It’s moist, even without loads of dairy, proving that healthy can be delicious.
We’ve also got…
…garlic! (of course)
I make this Mediterranean Frittata in my cast iron skillet; it so easily goes from stovetop to oven and I kind of have an inkling that it keeps the frittata moister (however, I haven’t actually tested that theory…).
If you have a cast iron skillet, use it! If not, be sure you have an oven-safe skillet to use.
- 1 Tablespoon ghee or olive oil
- 1 garlic clove, finely chopped
- 1 cup mushroom slices, approx. 4 baby bell mushrooms
- 1 cup spinach
- 1/2 teaspoon onion powder
- 1/3 cup sun-dried tomatoes in oil
- Dash red pepper flakes
- 2 Tablespoons fresh basil, optional
- 1/2 teaspoon sea salt
- 8 eggs
- 2 Tablespoons almond milk
- Pre-heat oven to 400°F.
- Whisk eggs and almond milk together. Set aside.
- Heat an oven-safe skillet (preferably a cast iron skillet), over medium heat and add ghee. Add garlic and dash of red pepper flakes, cook for 1 minute. Next, add the mushrooms, cook for 1-2 minutes; add spinach, onion powder, and cook for an additional 3-4 minutes until wilted and mushrooms are soft. Add sun-dried tomatoes. Remove from heat.
- Pour egg mixture into skillet and place immediately in the oven. Bake for 14-17 minutes until eggs are set. If your frittata develops an air bubble, let it be. It will deflate as it cools once cooked.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.