I’ve always loved Mediterranean food, but once I visited Greece, I came home with a new respect and affinity for feta and olive oil. This giant egg dish could feed an army of hungry Spartan warriors. Herbs, cheese, and lots of protein make this a fighter-friendly breakfast or an anabolic snack.
THE SPARTAN
Makes: 4 servings
Serving size: 1 wedge
Prep time: 10 minutes
Cook time: 20 minutes
INGREDIENTS
1 tbsp extra virgin olive oil
1 medium zucchini, diced into 1⁄2-inch (1.25cm) pieces
2 garlic cloves, finely minced
1⁄2 tsp dried basil
1⁄4 tsp dried oregano
coarse ground black pepper
14.5oz (410g) diced tomatoes, drained well
6 large eggs
1⁄2 cup grated mozzarella cheese, divided
1⁄2 cup crumbled feta cheese, divided
2 tbsp chopped fresh parsley
DIRECTIONS
1 Preheat the oven to broil. Spray an oven-safe heavy frying pan with nonstick cooking spray.
2 Place the pan on the stovetop over medium heat and heat the olive oil until shimmering. Add the zucchini, garlic, basil, and oregano. Season with pepper and sauté for 3 minutes. Add the tomatoes and cook until the liquid is nearly all evaporated, about 3 to 5 minutes more.
3 In a bowl, beat the eggs, pour them over the zucchini, and season with pepper. Cook until the eggs are just starting to set, about 2 to 3 minutes.
4 Add 1⁄4 cup of mozzarella and 1⁄4 cup of feta, stir gently, and cook 3 minutes more. Sprinkle the remaining 1⁄4 cup of mozzarella and 1⁄4 cup of feta over the top. Cover the pan and cook until the feta has mostly melted and the eggs are fairly set, about 3 minutes more.
5 Place the pan in the oven and broil until the top is slightly browned, about 3 minutes.
6 Remove the frittata from the oven and let sit for 3 minutes. Sprinkle the parsley over the top, cut into 4 wedges, and serve immediately.
NUTRITION FACTS
per serving
315
20g
10g
25g