If I haven’t told you how thrilled I was to find this recipe again this morning, I’m telling you now. I’m. Thrilled.



I made this delicious breakfast a year ago, but since my notes tend to amount to butter-smudged scribbles on anything that doesn’t walk (the dog definitely dodged a bullet there), things like my recipe notes and ideas have a tendency to disappear, and sometimes for months at a time. This frittata is one of those instances.

Thankfully, this morning I made a concerted effort to locate my notes for not only the frittata, but the garlic roasted cauliflower that I had enjoyed so much. I am now the happiest camper in all of happy camperdom.

Tip: You can sub in a different cheese for the mozzarella for a different flavor.

I present to you the most delicious frittata I have ever had. Forget that it’s the only frittata I’ve ever had. It’s definitely the best.

Tip: This recipe is Atkins Induction friendly, gluten-free, sugar-free, is ovo-lacto vegetarian friendly and contains only 3.6 net carbohydrates..

Greek to Me Frittata

8 eggs

4 Tbsp butter

1/2 small onion, minced (about 1/4 cup)

4 mushrooms, chopped

1/2 jar artichokes (7.5 oz jar)

1/4 cup sun-dried tomatoes

1/2 cup feta cheese

1/2 cup mozzarella cheese

8 Asparagus pieces

Over medium heat, in a 10″ pan with butter, cook onion until softened. Add mushrooms, artichokes, and tomatoes. Cook for five minutes, stirring occasionally. In a separate bowl, mix together eggs, cheese, salt and pepper. Add to the pan. Cook 8-10 minutes, covered, until bottom sets and eggs become puffy. Place under broiler until the top is browned, 3-5 minutes, checking often to ensure top doesn’t burn.

Top with asparagus pieces.

Makes 6-8 slices.

Nutritional Information Per 1/6 of recipe: Calories: 245.3, Carbohydrates: 5 g, Fiber: 1.4 g, Net Carbohydrates: 3.6 g, Protein: 14 g, Fat: 19.3 g

Nutritional Information Per 1/8 of recipe: Calories: 184, Carbohydrates: 3.8 g, Fiber: 1 g, Net Carbohydrates: 2.8 g, Protein: 10.6 g, Fat: 14.5 g