SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 65.8
  • Total Fat: 4.2 g
  • Cholesterol: 126.9 mg
  • Sodium: 108.7 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 0.4 g
  • Protein: 5.3 g

View full nutritional breakdown of Mediterranean Eggs calories by ingredient
Report Inappropriate Recipe

Mediterranean Eggs

Submitted by: TRICIAN13

Introduction

This recipe can easily be used to fix scrambled eggs, an omelet or a frittata--even mini-frittatas in a muffin tin: whichever method is best/easiest for you and/or the occasion. Good for any meal: breakfast, brunch, lunch, dinner.

This version has a Greek flavor, but try other variations, e.g., finely chopped broccoli, grated carrots, with grated cheddar cheese; black beans, onion, diced bell peppers and grated jack cheese; finely diced zucchini and mushrooms with mozzarella and parmesan cheese, etc.
This recipe can easily be used to fix scrambled eggs, an omelet or a frittata--even mini-frittatas in a muffin tin: whichever method is best/easiest for you and/or the occasion. Good for any meal: breakfast, brunch, lunch, dinner.

This version has a Greek flavor, but try other variations, e.g., finely chopped broccoli, grated carrots, with grated cheddar cheese; black beans, onion, diced bell peppers and grated jack cheese; finely diced zucchini and mushrooms with mozzarella and parmesan cheese, etc.

Number of Servings: 12

Ingredients

    7 large Eggs
    1/4 c. non-fat Milk
    3 c. Spinach, finely chopped
    4 Tbsp. Imitation Bacon Bits
    1/3 c. Feta Cheese, non-fat, crumbled
    1/2 tsp. Nutmeg
    1 Tbsp. dried Parsley
    1 1/2 c. tomato, finely diced
    Black pepper, to taste

Directions

1. If fixing as a frittata or mini-frittatas, preheat oven to 350 degrees. If fixing as scramble or omelet-style pre-heat skillet over medium heat.

2. Spray cooking pan w/cooking spray. (Use skillet for scrambled or omelet-style; use oven-proof skillet for frittata or muffin tins for mini-frittatas.)

3. Place eggs and milk in large bowl; mix well. Add chopped spinach, feta cheese, bacon bits, parsley, and nutmeg. Stir well. Add finely chopped tomato and pepper to taste.

(NOTE: Let each person add any salt they want, after serving, as the feta cheese is somewhat salty-tasting and some people may not want to add more salt.)

4. Pour mixture into cooking container.

5. For scrambled or omelets, cook as you normally would for scrambled eggs or omelets, remembering that the dish will continue to cook somewhat after removing from the heat. . Bake mini-frittatas for about 15 minutes or until "set" and lightly golden on top; bake large frittata for about 25 minutes or until "set" and lightly golden on top.

6. Will make about 12 mini-frittatas. Makes about 12 servings of 3/4 cup.

NOTE: I often make variations of this using just what I have on hand at the moment, but this particular combination is my family's favorite. Also, this recipe can be "spiced up" a bit with a little cayenne pepper, hot sauce, etc., if desired.

NOTE: Left-overs can be stored (covered) in the refrigerator and re-heated in the microwave for a quick breakfast or snack. Cover and microwave each serving on HIGH for approximately 30 seconds--increase about 10 seconds for each additional serving being microwaved at the same time. Serve warm.


Number of Servings: 12

Recipe submitted by SparkPeople user TRICIAN13.






Great Stories from around the Web


Rate This Recipe