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Mediterranean Frittata

1 Hour
4 People
Mediterranean Frittata.


8 eggs
1/2 cup cottage cheese
2 oz. feta cheese, crumbled
1 bell pepper, finely diced
1/2 cup artichoke hearts, finely chopped
1/4 red onion, finely diced
2 tbs. basil, finely chopped
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/3 tsp Kosher/flaky salt


  1. Heat oven to 350F.
  2. In a large bowl, whisk eggs until smooth. Mix in the remaining ingredients until evenly combined.
  3. Spray a glass baking dish (2-quart volume) with pan spray. Add the egg mixture to the dish. Bake for 35–45 minutes until a fork comes out clean in the middle.
  4. Balance out this frittata with whole grain toast and a side of fruit for a satisfying, nourishing breakfast.

Notes: Other vegetables can be used in this frittata as well, like broccoli, spinach, kale, leeks, or asparagus. This frittata makes excellent leftovers. Store covered in the fridge for up to 3 days after making. Heat a slice for about 1 minute in the microwave to reheat.

This recipe was excerpted from The Canyon Ranch Guide to Weight Loss: A Scientifically Based Approach to Achieving and Maintaining Your Ideal Weight by Dr. Stephen Brewer. Reprinted with Permission by the publisher, SelectBooks, Inc. Find it here.


Calories 234
Protein 30 g
Sodium 560 mg
Carbohydrates 8 g
Fat 14 g
Fiber 2 g
Servings 4