• Bari Stricoff, MSc, RDN

Greek Style Frittata

I am a huge fan of veggies for breakfast – it’s a great way to guarantee you get all your servings of vegetables in for the day! Recent studies also suggest the more different vegetables you consume in a week, the more diverse your gut microbiome. Thus, sneaking in a few extra veggies into this frittata is totally #guthealth.

This is a great idea for a weekend brunch with the family, or a meal prep idea for breakfast, lunch or dinner. Frittata’s are super versatile and can adapted to fit the needs of anyone in the family. Load it with veggies or proteins, add a bit of cheese and you will not regret it! I usually make a frittata on a Sunday when I know I have a busy week ahead of me. This allows me to start each morning with a healthy, protein and fiber packed breakfast.

In this recipe I used 8 eggs to yield 4 portions – thus, 2 eggs per serving. You can, however, use any combination of eggs of egg whites to meet your personal needs. I like eating whole eggs because as a pescatarian, I find it hard to get vitamin B12 in my diet and 2 whole eggs provide roughly half my daily recommended amount. However, if you don’t like whole eggs, or eat a diet that is already high in other sources of saturated fat, this recipe can be made with strictly egg whites – you may just need to increase the amount of whites!

I like to pair my frittata with sourdough toast and avocado because 1. It tastes amazing and 2. This combination of protein, healthy fats and complex carbs (my sourdough is made from whole wheat flour) ensures that I am hella full and gives me a steady release of energy and prevents any spikes in my blood sugar.

Personally, I use my lodge cast iron skillet because its a great non-stick pan that can be used on both the stove top and in the oven. But, you can use any pan that is suitable for baking and does not have a plastic handle! This recipe also calls for 1 can chopped tomatoes, but if you prefer to chop your own, be my guest!


  • Zucchini (courgette), 2 small or 1 large, sliced into thin rounds and then cut in half moon shapes

  • Tomatoes, 1 can chopped

  • Chestnut Mushrooms, 1 cup chopped

  • Garlic, 2 cloves minced

  • Eggs, 8 large

  • Olive Oil, 1 TBS

  • Feta Cheese, 1/2 cup crumbled

  • Dried Basil, 1 TBS

  • Dried Oregano, 2 tsp

  • Red Pepper Flakes (optional), as much you prefer

  • Salt and Pepper to preference

  • Fresh Basil and Oregano for optional garnish


  • Preheat oven to 350F or 180C

  • Place can of chopped tomatoes into a colander and let the juices drain

  • Chop zucchini, mushrooms and garlic

  • Crack 8 eggs into a bowl and mix

  • Make sure your skillet is nice and hot on a medium heat and add your oil

  • Begin to sauté your mushrooms and zucchini

  • Once they are cooked through, add your garlic and chopped tomatoes

  • Add in half the dried herbs + salt and pepper, taste to adjust seasoning

  • Continue to stir until the juice from the tomatoes has been evaporated

  • Pour in the egg mixture and stir to incorporate the vegetables

  • Keep stirring until the eggs begin to set

  • Top with the feta cheese and the rest of the dried herbs. Pop into the oven for 15-20 minutes, or until the eggs are cooked through and the top is a golden brown!

Hope you guys enjoy xx

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