Kristine’s Frittata


Try Kristine’s favorite frittata for a protein packed breakfast. It’s delicious with a Mediterranean flair and you can add as many additional vegetables as you would like. Some extra veggies we’ve tried, and loved, were zucchini, tomatoes and artichoke hearts. Enjoy!


  • 1 1⁄2 -2 Tbsp. extra-virgin olive oil
  • 1 clove garlic, minced
  • 1⁄2 onion, chopped
  • 2 cups fresh spinach, chopped
  • 1/3 cup sundried tomatoes, chopped
  • 4 organic eggs + 4 egg whites, beaten
  • 2 oz. fat-free mozzarella cheese
  • 2 Tbsp. shredded parmesan
  • Add any lean meat of choice


Preheat oven to 400 degrees. Heat olive oil over medium-high heat. Add onions and garlic until tender. Add spinach and sundried tomatoes 1 to 2 minutes until spinach is wilted.

Reduce heat and add eggs and cheese, season to taste. Cover and cook over medium heat 5-7 minutes until eggs set up. Uncover and place in preheated oven 5 minutes until top is firm.

Serves 4


More about Michele Lambert

1 Comment

    1. Looks appealing, delightful and satisfying. Will have to try it! Maybe I’ll make it for the retreat I’m cooking for!

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