Cookwith

Name: Green Goddess Breakfast Frittata
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 4 large eggs; 1 small zucchini, diced; 2 cups fresh spinach, roughly chopped; 1/3 cup crumbled feta cheese (or sheep’s milk cheese for Whole30, or omit for strict Paleo/Whole30); 2 tbsp extra virgin olive oil; 2 tbsp fresh dill, chopped; 1/2 tsp freshly ground black pepper; 1/4 tsp crushed red pepper flakes (optional); 2 tbsp chopped scallions or chives; 1/2 small lemon (zest only)

Green Goddess Breakfast Frittata

GingerCherry5442

This Green Goddess Breakfast Frittata is the perfect marriage of a California morning and Mediterranean wellness. Zucchini and spinach bring lush, fresh green flavors that pair beautifully with the tang of feta and the aroma of dill. This dish is designed for a low-carb, keto, and Mediterranean lifestyle—packed with healthy fats and bright, savory notes. Each bite is bursting with nutrients and will leave you satisfied without weighing you down. Great for a breezy, sunny morning or a leisurely brunch, and it reheats beautifully for meal prep.

Ingredients

Instructions

Preheat your oven to 375°F (190°C).
Heat olive oil in a small ovenproof skillet over medium heat. Add diced zucchini and sauté for 3-4 minutes until just softened.
Add chopped spinach and cook for another 1-2 minutes until wilted. Remove skillet from heat.
In a medium bowl, whisk eggs with black pepper, red pepper flakes, dill, and lemon zest.
Pour the egg mixture over the vegetables in the skillet. Sprinkle crumbled feta and scallions/chives evenly on top.
Place the skillet in the oven and bake for 12-15 minutes, or until the eggs are just set and the top is slightly golden.
Remove from oven and let cool for 2-3 minutes. Slice into wedges and serve warm, garnished with a few extra herbs if desired.