I love a frittata; it’s healthy, delicious and makes a great brunch dish. But most frittata recipes call for at least 8 eggs. That’s way too much, if you ask me, especially if you plan on eating large amounts. And why shouldn’t you? Frittatas tend to be gluten-free, low in carbs and packed with vegetables. In fact, I eat a large piece as a meal in itself for lunch or dinner. I have a recipe for a very flavorful frittata that requires only 3 eggs and takes only 30 minutes of prep work. Healthy Frittata Recipe with Les Eggs and Lots of Flavor – Great for Brunches or Lunches
My frittata recipe has, as I mentioned, only 3 eggs, but it has a variety of veggies, such as onions and leeks that give it lots of flavor. I also use feta cheese so I don’t need to add salt and I get more protein, with very few carbs.
Here are my ingredients.
Make sure to break the “rings” apart after you chop the leeks.
Cut up the green onion.
Chop the cilantro.
I usually start boiling the water for the spinach before I do anything else. By the time I’m ready to put the spinach in the pot I’m halfway done with the prep work.
After boiling for two minutes I transfer the spinach leaves to a colander and rinse with cold water.
I use old-fashioned oats from Trader Joe’s. You can also use gluten-free oats. Tip: always break eggs in a separate container in case you drop an eggshell.
Be sure to chop the feta cheese well.
Add the spinach at the end.
Using your hands, mix well.
Transfer to oiled cooking pan.
Here’s the frittata – bake for 50 minutes at 375 degrees and then move it to the top rack and bake for 10 more minutes.
- 2 packages baby spinach
- 1 large onion
- 2 leeks
- 4 stalks green onion
- a handful of cilantro
- 3 tbsp oats
- 3 eggs
- 1 package feta cheese
- Avocado oil (canola is also fine)
- Preheat over to 375.
- Boil spinach leaves for 2 minutes, then rinse in cold water and leave to drain.
- Chop onion, leeks, green
- Add eggs and oats.
- Chop feta cheese and add to mix.
- Add cooled spinach. Mix well.
- Oil baking pan with cooking spray and avocado oil. Put mixture.
- Bake for 50 minutes.
- Move to top rack and bake for 10 more minutes.
- Take out from oven, let cool and serve.
I was not compensated for this post.
Senior Reviewer Maytal Wichman has also written for The Huffington Post. She has been living in New York City for fourteen years and holds a Bachelor’s Degree in English Literature as well as a Law Degree, but blogging is her true passion. Maytal is a stay-at-home mom to three kids (ages 10, 8 and 4) and loves finding great products that make her family’s life easier.