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–+ servings

Tomato, Artichoke, Feta & Basil Frittata

Course: Lunch
Servings: 2 People
Author: Angela Coleby
Print Recipe

Ingredients

  • 5 Eggs
  • 1 onion peeled & chopped
  • 1 clove garlic peeled & chopped
  • 185g artichokes tin/jar/fresh
  • ¼ cup (30g) Feta cheese
  • 2 tablespoons Basil fresh, chopped
  • ⅓ cup (10-12) cherry tomatoes
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Heat the oil in a small frying pan (I use a 7 inch pan) and add the onion and garlic. Cook for about 4 minutes until tender.
  • Add the artichokes, tomatoes and basil and cook for a further 4 minutes.
  • Beat the eggs in a bowl and season.
  • Crumble the feta and add to the eggs.
  • Pour the egg mixture into the pan and cook for about 5-7 minutes until the base is firm and cooked.
  • Place the pan until a grill, on a medium heat and cook for 7-10 minutes until firm and golden.
  • Eat and enjoy!

Notes

Nutritional Info per quarter - 165 Calories, 11g Fat, 8g Total Carbs, 4g Net Carbs, 4g Fibre, 10g Protein