Mediterranean frittata with olives, sundried tomato and feta
In the weeks leading up to my wedding day, when life is slightly more mad and busy compared to usual and when I want to take extra care of my nutrition, these frittatas are saving my body and my time! They also taste so so delicious so I’m really looking forward to you making it and enjoying it as part of your morning or lunch routine.
I doubled the recipe I’ve shared with you today and cooked up two big frittatas which each make up four meals, so they’re the PERFECT dish to make on a Sunday to ensure your mid-week breakfasts or packed lunches are looked after.
Sundried tomatoes, feta, olives and basil are some of my favourite flavours, so this is just totally my kind of frittata! If you’re looking to lose weight or you find your energy levels dip mid-morning or mid-afternoon which leads to cravings and food choices which ordinarily you wouldn’t have made, then try switching your current breakfast or lunch to a slice of one of these and see if your energy lulls subside.
These frittatas are naturally packed with protein and healthy fats, owing to the two and a half eggs per portion, and you’ve also got plenty of fibre in there too to help keep you full.
I love seeing your recreations and keeping up with your health journey so if and when you make this recipe, I’d love it if you could share your photos with me via Instagram, Facebook using the hashtag #Jessipes and tag me using @jessleedyer in your posts. I’ll be sure to say hello and give it the thumbs up!
All the healthy best,
- 10 eggs, beaten
- 1 red onion, finely sliced
- 1 courgette, finely sliced into 2-3mm coins
- 1 tablespoon coconut oil
- 1 handful spinach
- 10 sundried tomatoes, roughly chopped
- 3 tablespoons sliced black olives
- 3 tablepsoons basil pesto (shop bought or homemade)
- 100g feta, chopped into 1cm cubes
- salt and pepper to taste
- Preheat the fan oven to 200°C/ 392°F.
- In a large bowl, whisk the eggs and set aside. On a chopping board, dice and slice all of your ingredients so they can be added into the frittata mix when required.
- Heat an oven-proof frying pan (use cast iron if you have it) over a medium-high heat on the hob. Add 1 tablespoon coconut oil to the pan, and then add your sliced onions and courgette. Cook for 4-5 minutes, until the onions and courgette have begun to soften and go golden in colour. Add the spinach to the frying pan and cook for 30 seconds until the spinach has wilted and then remove the pan from the heat.
- Transfer the cooked onions, courgette and spinach into the big bowl with the whisked eggs in.
- Add to this bowl the sundried tomatoes, olives, salt and pepper and gently stir so all the ingredients are well combined.
- Pour the beaten egg and vegetable mixture back into the frying pan, and sprinkle the feta on top. Using a teaspoon, dollop 7-8 teaspoons of pesto as evenly as you can on your uncooked frittata mix.
- Put the pan back on the hob again and cook for 3-4 minutes. Use a rubber spatula to lift up the edges to check that the bottom of the frittata, the shape should hold and the underneath should be a light golden brown colour.
- Finally, put the pan into the oven for 20-25 mintues to allow the frittata to cook through. The frittata should be firm to touch once cooked.
- Let it cool for a few minutes, then cut, serve and enjoy!