Greek Frittata

Save prep time by using pre-diced potatoes and onion. Pair this with a green salad or Fresh Fruit Salad with Ginger-Lime Syrup.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 11.8g
  • Saturated fat: 4.7g
  • Protein: 14.6g
  • Carbohydrate: 18.4g
  • Cholesterol: 229mg
  • Iron: 1.7mg
  • Sodium: 792mg
  • Calories from fat: 45%
  • Fiber: 3.5g
  • Calcium: 141mg


  • 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


  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.
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