Recipe for a Mediterranean Frittata – add in the additional fillings of your choice to make it your own
8 organic eggs
2 handfuls baby spinach, shredded
¼ cup chopped basil leaves
¼ cup Kalamata olives, pitted and sliced
50 g smoked salmon, finely sliced or tinned salmon
50 g Danish feta, crumbled (optional)
1 tsp chilli flakes, optional
Preheat the oven to 180°C or 350°F. Line a baking dish with baking paper.
In a large bowl, whisk the eggs and season with salt and pepper.
Spread the baby spinach, basil and half of the olives across the base of the lined dish. Pour over the egg mix.
Sprinkle the smoked salmon, remaining olives and crumbled feta on top and season with chilli flakes, if using.
Bake in the oven for 20-25 minutes or until the frittata is cooked through. To check if the frittata is cooked, insert a skewer. If it comes out clean, the frittata is ready.
Allow it to cool and slice into 6 pieces. Keep stored in the fridge for 2-3 days.
You can replace the smoked or tinned salmon with ½ a cup of roasted vegetables, pumpkin or sweet potato would work well. For a dairy-free option, omit the cheese.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.