Greek Breakfast Fritattas
  • Cooking Time: 20-25 minutes
  • Servings: 6 - 12
  • Preparation Time: 15 minutes
  • 4 whole eggs (preferably Omega-3 or organic, pasture raised)
  • 2 tablespoons water or organic half and half or milk
  • 1/4 cup crumbled Feta (plain or Feta with tomato)
  • 1/2 cup chopped organic Baby Bella mushrooms
  • 1/4 cup frozen chopped, organic spinach, thawed and squeezed dry
  • 6 organic grape tomatoes sliced in quarters or 2 tablespoons of sundried tomatoes
  • ground black pepper, oregano and basil
  1. Preheat oven to 350 degrees
  2. Whisk or beat the eggs, water or half and half together until well combined.
  3. Add chopped vegetables, seasonings and feta. Pour into 6 regular sized muffin cups which have been sprayed with nonstick olive oil spray.
  4. Bake 20-25 minutes until eggs are set.
  5. You can make these in mini muffin tins as well if you like and use them for a healthy protein snack! In that case you should get 12 mini muffins sized fritattas.
  6. You can play with the vegetables and spices to make an Italian Fritatta (maybe substitute organic shredded, mozzarella or provolone for the Feta, Italian seasoning and roasted, cubed eggplant and olives?)
  7. You can do these all different ways and never get bored. If you avoid dairy definitely use water rather than half and half or milk and substitute nutritional yeast flakes for the cheeses.
I love eggs anytime but especially for breakfast and what I call omelets are actually fritattas – I usually use whole eggs and lots of spices and vegetables. They are quick and easy to put together and wonderfully portable. My son Matthew loves them as a snack and I always have a batch of mini size in the refrigerator when he visits.