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breakfastvegetarianGreek-inspired

Greek Frittata with Spinach and Feta paired with Roasted Brussels Sprouts

A protein-packed breakfast featuring a fluffy Greek-inspired frittata with spinach and feta, paired with fiber-rich roasted Brussels sprouts for a balanced, low-GI meal.

Greek Frittata with Spinach and Feta paired with Roasted Brussels Sprouts

Instructions

1
Preheat Oven and Prep Ingredients
preparation

Preheat the oven to 190°C. Crack eggs into a large bowl and whisk until fully combined. Roughly chop spinach if not using baby spinach, and crumble feta if not pre-crumbled.

💡 Use a fork to whisk eggs for a lighter texture in the frittata.
2
Prepare Brussels Sprouts for Roasting
preparation

Trim the ends of Brussels sprouts and halve them. Toss with olive oil, salt, and pepper on a baking sheet, spreading them out in a single layer for even roasting.

💡 Cut larger sprouts into quarters to ensure uniform cooking.
3
Start Roasting Brussels Sprouts
roasting

Place the baking sheet with Brussels sprouts in the preheated oven at 190°C. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy on the edges.

💡 Line the baking sheet with parchment paper for easier cleanup.
4
Sauté Spinach for Frittata
sautéing

Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add spinach and sauté for 2-3 minutes until just wilted, stirring occasionally to prevent sticking.

💡 Don’t overcook the spinach; it will continue to cook in the oven.
5
Assemble Frittata Mixture
mixing

Pour the whisked eggs into the skillet with the sautéed spinach. Add crumbled feta, salt, and pepper, stirring gently to distribute ingredients evenly in the skillet.

💡 Use a rubber spatula to ensure the mixture is level for even baking.
6
Bake Frittata
baking

Transfer the skillet to the oven at 190°C. Bake for 15-20 minutes until the frittata is set in the center and lightly golden on top; a toothpick inserted should come out clean.

💡 If the top isn’t golden after 15 minutes, broil for 1-2 minutes, watching closely to avoid burning.
7
Check Brussels Sprouts and Rest Frittata
finishing

Remove both the frittata and Brussels sprouts from the oven. Let the frittata rest for 2-3 minutes to firm up before slicing. Sprinkle fresh herbs over the frittata if using. Brussels sprouts should be tender with crispy edges.

💡 Resting the frittata makes it easier to cut clean slices.
Prep Time
10 Min
Cook Time
25 Min
Per Serving
462kcal
Protein22%
Carbs9%
Fat68%
Glycemic Load
6.2 (Low)
Nutrition Information
PreparedRaw ingredients
Energy462 kcal· 23%
Protein24.5 g· 49%
Carbohydrates10.5 g· 4%
Carbs (absorbed)8.8 g· 3%
Dietary Fiber1.8 g· 7%
Fat33.8 g· 48%
Saturated Fat9.5 g· 48%
Monounsaturated Fat17 g· 68%
Polyunsaturated Fat4.5 g· 41%
Trans Fat0 g· 0%
Cholesterol261 mg· 87%
Sodium2120 mg· 106%
Potassium545 mg· 16%
Calcium130 mg· 13%
Magnesium39.5 mg· 11%
Phosphorus310 mg· 44%
Iron4.1 mg· 29%
Zinc3.2 mg· 32%
Copper0.17 mg· 17%
Selenium39 µg· 71%
Iodine18.5 µg· 12%
Vitamin C67 mg· 84%
Vitamin A455 µg· 57%
Vitamin D9.5 µg· 48%
Vitamin E6 mg· 50%
Vitamin K170 µg· 227%
Vitamin B11.2 mg· 109%
Vitamin B21.8 mg· 129%
Vitamin B61.1 mg· 79%
Vitamin B123.2 µg· 128%
Folate120 µg· 60%
Niacin3.1 mg· 19%
Biotin36 µg· 72%
Pantothenic Acid4.7 mg· 78%
Salt Equivalent5.4 g· 90%

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Greek Frittata with Spinach and Feta paired with Roasted Brussels Sprouts | MintyFit