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Greek Frittata

Prep time 15 mins
Cook time 31 mins
Yield 4 servings (serving size: 1 wedge)
Save prep time by using pre-diced potatoes and onion. Pair this with a green salad or Fresh Fruit Salad with Ginger-Lime Syrup.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection