Greek Frittata

Oxmoor House
Save prep time by using pre-diced potatoes and onion. Pair this with a green salad or Fresh Fruit Salad with Ginger-Lime Syrup.
4 servings (serving size: 1 wedge)


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1 1/2 teaspoons olive oil
3 cups diced peeled eggplant
1 1/2 cups diced potato with onion (such as Simply Potatoes)
2 garlic cloves, chopped
2/3 cup chopped red bell pepper
1/4 cup chopped pitted kalamata olives
4 large eggs
4 large egg whites
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled feta cheese


Prep: 15 Minutes
Cook: 31 Minutes

Preheat oven to 425°.

Heat oil in a medium nonstick skillet over medium-high heat. Add eggplant and next 3 ingredients; cook 10 minutes or until vegetables are tender. Stir in olives.

Combine eggs, egg whites, and next 3 ingredients in a small bowl, stirring with a whisk. Pour over vegetable mixture. Sprinkle with feta cheese. Wrap handle of pan with foil. Bake at 425° for 20 minutes or until set. Cut into 4 wedges.

Created date

March 2010

Nutritional Information

Calories 237
Fat 11.8 g
Satfat 4.7 g
Protein 14.6 g
Carbohydrate 18.4 g
Cholesterol 229 mg
Iron 1.7 mg
Sodium 792 mg
Caloriesfromfat 45 %
Fiber 3.5 g
Calcium 141 mg