Spinach & Feta Frittata
Spinach & Feta Frittata: a breakfast that fits PCOS.
Adapted from EatingWell, by Carolyn Malcoun
- PCOS
- Celiac
- Hashimoto's
- Low-FODMAP
- Diabetes
- Heart health
- Mediterranean
- Balanced
- Gluten-free
- High cholesterol
- Vegetarian
- Keto
- Low-carb
- Low-GI
Ingredients
- 1/4 teaspoon ground pepper
- 1 teaspoon extra-virgin olive oil
- 8 large eggs
- 4 cups baby spinach (half of a 5-oz. bag), chopped
- 1/4 teaspoon salt
- 1/4 cup crumbled feta
Method
- Preheat oven to 400°F.
- Whisk eggs, pepper and salt in a large bowl.
- Heat oil in a medium ovenproof nonstick skillet over medium heat. Add spinach; cook, stirring occasionally, until wilted, about 3 minutes. Add the egg mixture and sprinkle with feta. Transfer the pan to the oven.3 min timer
- Bake until the frittata is set, about 10 minutes10 min timer
PCOS check: watch for added sugar, refined carbs eaten on their own, and sugary sauces. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Hashimoto's recipes, Low-FODMAP recipes, Diabetes recipes, Heart health recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, High cholesterol recipes, Vegetarian recipes, Keto recipes, Low-carb recipes, Low-GI recipes.