Health Topics > Recipes > breakfast-frittata
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Breakfast Frittata
serves 2- 2 cups chopped, cooked vegetables (left over steamed vegetables)
- 150 grams sheep or goat milk feta cheese, crumbled
- 3 eggs
- ¼ cup Greek yoghurt
- 2 Tbsp olive oil
- 1 tsp ground cumin
- Sea salt & pepper to taste
Whisk the eggs with the yoghurt, cumin, salt and pepper together in a bowl.
Heat olive oil in a large frying pan over low heat.
Pour half the egg mixture into pan, scatter vegetables and feta on top, then pour the rest of the egg mixture over.
Put lid on frying pan and cook on low heat until egg mixture has cooked.
Put uncovered frying pan under a hot grill and grill until frittata turns golden brown.
