After a weekend of overindulging - pizza, beer, fried goodies...it's time to be serious about South Beach Dieting and retreat to Phase One for a bit and really minimize the carbs this week.
Now I love making frittatas and I’ve even shared a few here , here and here. So it wasn't a stretch to find something to make for breakfast. Here’s my latest creation, which looked (and tasted) better in person.
Think Greece Fritatta
Prep time: 10 minutes
Baking time: 15 minutes
2 tbsp olive oil
4-6 asparagus spears, cut in 2” pieces
½ red onion, coarsely chopped
¼ cup sun-dried tomatoes (I used the kind packed in oil, but dried & reconstituted ones are fine too), coarsely chopped
4 roasted artichoke hearts , cut in 4-6 wedges
½ cup pitted Kalamata olives, coarsely chopped
2 tbsp fresh oregano, chopped
½ - 1 cup feta cheese, crumbled
Salt & pepper to taste
Smoked paprika (pinch)
1. Preheat oven to 350°F/ 180°C
2. In a medium-sized bowl beat eggs with 1 tbsp olive oil and set aside.
3. Over medium high heat, sauté onions and asparagus in a small-medium sized non-stick, oven-proof skillet until the onions are translucent (about 3-4 minutes). Add the tomatoes, artichoke hearts, and olives and sauté for another minute or two to mix everything up.
4. Add the feta, oregano and salt & pepper to the eggs, Mix well and pour over the veggies in the pan. Continue to cook until the eggs begin to set around the edges (3 minutes or so, longer if you’re adding more eggs and making it for more people).
5. Sprinkle with a little smoked paprika and bake for 15 minutes or until it’s set in the center and becomes golden.
6. Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate.
Related links: Food and Drink recipes South Beach Diet