Familiar with that time period you almost always want to eat one specific thing, and no matter how hard you try to diversify and say “this is the last time that I’m eating this!”, you still end up eating the same exact thing?

So lately, that’s exactly what’s happening to me with Frittatas.

And how can I put this…. this period is going on for about half a year already, if not more.

I went a bit too far, right?

That’s exactly what Daniel tells me every time we discuss what to eat and end up scarfing down another pan of Frittata…

I tried to get to the bottom of it and find out why I kind of got addicted to this dish:

1. It’s delicious!!! {and that’s the most important}.
2. It’s very filling and satisfying.
3. I found a perfect dietetic recipe.
4. It’s relatively very easy to make.
5. It’s cheap.
6. You could eat it any time of the day – breakfast, lunch and dinner!!

The traditional frittata recipes, originally from the Italian and Spanish kitchen, are not dietetic at all and contain cream cheeses, high-fat cheeses, and different types of sausages.

You could definitely place my frittata recipe in the healthy and low-fat recipe category, because I managed to remove the fattening ingredients and still get a fluffy, filling and delicious frittata.

Instead of all these, this frittata is based solely on a combination of fresh eggs, milk {I use low-fat, but you could use any you prefer} and healthy and nourishing additives.

You could use this recipe as your base and go crazy and add other ingredients that you love…

You can add chopped herbs to the batter or even spreads like arisa, pesto, mustard, etc. and get a different flavor every time.

You can also add different spices like turmeric, paprika, za’atar, oregano and more.

You can also add all kinds of different raw or cooked vegetables {excellent use of leftover antipasti} like mushrooms, tomatoes, broccoli, spinach, etc.

You can also add low-fat cheeses {up to 5% fat}, like Bulgarian cheese.

So basically, sky's the limit when it comes to the variations of this dish.

◄◄ Healthy and dietetic frittata with a lot of vegetables ►►

Preparation Time – 10 minutes.

Cooking Time – 10 minutes.

Quantity – 2 servings {you could double all of the ingredients to double the quantity in the pan}

Ingredients –

• 4 eggs.
• ¼ cup of milk
• Medium sweet potato, peeled and sliced.
• 1 cup of frozen peas.
• 2 onions, sliced into thin rings.
• 2-3 tablespoons of sliced olives.
• 5 pieces of canned artichoke.
• 1 tablespoon of olive oil.
• 1.5 teaspoons of turmeric.
• Salt and pepper.

Instructions –

1. Heat the oven to 200 degrees Celsius.

2. Cook the sweet potato slices in a heat-proof bowl of water for about 6 minutes in the microwave, or until they soften, and then drain.

3. Meanwhile, heat a frying pan with a heat resistant handle and add a tablespoon of olive oil.

4. Fry the onion slices until they reach a transparent color and are slightly caramelized, and add the softened sweet potatoes. Continue to fry for 3-4 minutes on a medium-low flame.

5. While frying, beat the eggs, milk, turmeric, salt and pepper in a separate bowl. Then add the olives and peas to the egg mixture and stir.

6. Add the mixture to the pan and stir the sweet potatoes and onion into the mixture, so that almost all of the vegetables are covered. Then add the artichoke pieces to the pan.

7. When the bottom of the frittata is cooked and steady, transfer the pan to the preheated oven {200 degrees Celsius} for 5-10 minutes, until the frittata is absolutely firm and steady.

8. Carefully remove it from the oven {with a glove or a dish towel} and slice it into pieces.

I love eating it with cottage cheese and vegetable salad

If you enjoyed this – share it with your friends {or with your partner so he/she will make it for you ;)}

What’s your favorite dish right now? Share below!