Mini Mediterranean Frittata
downloadEmail This Post

Mini Mediterranean Frittata

Prep: 15 minutes
Bake: 15 minutes • Serves: 2

4 large Eggland’s Best Eggs
1/4 cup Guernsey 1/2% Low Fat Milk
2 tablespoons chopped sun-dried tomatoes (not in oil)
2 teaspoons chopped fresh basil
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
Nonstick cooking spray
1 garlic clove, minced
2 tablespoons finely chopped red onion
2 tablespoons crumbled tomato and basil feta cheese

1.Preheat oven to 375º. In medium bowl, whisk eggs, milk, tomatoes, basil, salt and pepper. Makes about 2 cups.

2.Spray 6-inch oven-safe nonstick skillet with cooking spray; heat over medium-high heat. Add garlic and onion; cook 1 minute or until fragrant, stirring frequently. Remove skillet from heat; add egg mixture and sprinkle with cheese. Bake frittata 15 minutes or until eggs are set.

3.Cut frittata into 4 slices to serve.

Approximate nutritional values per serving (2 slices):
220 Calories, 14g Fat (5g Saturated), 385mg Cholesterol,
428mg Sodium, 7g Carbohydrates, 1g Fiber, 17g Protein

Chef Tip:
Toss 1/2 cup baby arugula, 1-1/2 teaspoons fresh lemon juice and 3/4 teaspoon oil in a small bowl; serve with or over frittata.