Greek · Breakfast
Baked Greek Herb Frittata Bites
Egg frittata bites with olives, feta, cherry tomato, and mixed Greek herbs, batch-baked for a Greek high-protein breakfast.
$
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
285Calories
18gProtein
19gFat
8gCarbs
2gSugar
2gFiber
520mgSodium
185mgChol
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Instructions
1
Prep
Whisk together 4 eggs, 60ml milk, 10g ground flaxseed, 6g chia seeds, 0.75 tsp dried oregano, lemon zest from half a lemon, a pinch of salt, and a pinch of pepper until smooth. Fold in 64g crumbled feta, 48g quartered cherry tomatoes, 24g chopped Kalamata olives, 1 sliced scallion, 1 tbsp parsley, 1 tsp dill, and 1 tsp mint until evenly distributed.
2
Bake
Preheat oven to 180°C and grease a 12-hole muffin tin with 1 tsp olive oil, using 4 holes. Divide egg mixture evenly among holes, filling each three-quarters full. Bake 18–20 minutes at 180°C until tops are golden and a skewer inserted comes out clean.
3
Rest and plate
Cool frittata bites in tin 8 minutes, then run a knife around each and lift onto a cooling rack. Once fully cooled, portion into 2 airtight containers (2 bites per serving). Serve chilled or reheat in microwave for 30 seconds, paired with cucumber slices or extra olives.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 60ml (1/4 cup) whole milk
- 64g (2.3 oz) feta cheese
- 48g (1.7 oz) cherry tomatoes
- 24g (0.8 oz) pitted Kalamata olives
- 1 scallion
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 1 tbsp fresh flat-leaf parsley
- 1 tsp fresh dill
- 1 tsp fresh mint
- 0.75 tsp dried oregano
- 0.5 medium lemon
- 0.1 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1 tsp extra-virgin olive oil