Sundried Tomato Kalamata frittata is a bright yellow, eggy, low-carb, low-sugar, gluten-free frittata. This easy, one pan, recipe is full of flavor for a filling, healthy light meal. Enjoy this frittata as a breakfast, brunch or light dinner!
What a great day. What a great week-end! I’m loving this early, lovely spring. It’s amazing here right now. I don’t mean to rub it in if you’re still under snow in the east. This is really unusual for our area. We often get warm, (above freezing), weather with intermittent sun amongst the nearly torrential rain storms we are famous for here.
This year… not so much. There is no snow to speak of in the mountains, there is no rain pounding down here in there lowlands. It’s warm and sunny! We are experiencing a March more like April going into May! Great for now, here’s hoping it’s great later in the year when our reservoirs are going to be very low!
PJM Rhode blooming in March with a bumblebee busy at work. I look forward to this early rhody blooming every Spring. A beautiful bit of color in the otherwise drab landscape. Bees love it too!
Our chickens are going into high production with all the sun we have been having. So last night I looked into my egg stuffed fridge and decided on the spot to make eggs for dinner. We occasionally enjoy an egg meal for dinner; so I started throwing things onto the counter to see what I could come up with.
I found a whole new flavor combo that I think you’ll enjoy. Especially if you’re a mediterranean diet fan. This recipe really goes in that direction. This recipe is also a healthy choice. Low Carb, high protein and gluten free. It’s low in sugar too. Basically, a healthy meal with lots of proteins to fill you up.
The big players in this recipe are eggs (I used a dozen, you could go with fewer, maybe even half if you adjust the rest of the ingredients a bit.) I found jars of Sun Dried Tomatoes, marinated artichoke hearts and Kalamata olives in my fridge and pantry.
All of those ingredients are big on flavor just perfect to wake up a frittata. I also had some Deli Black Forest Ham, and various cheeses. Sundried Tomato Kalamata frittata is born.
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Recipe Notes for SunDried Tomato Kalamata Frittata:
This recipe is even easier than our Breakfast Frittata. No bacon to cook. Easily make this as a one skillet (or any pan you wish) meal. Ready in about 30 minutes.
I was using up what I had on hand and I recommend in a recipe like this you go ahead and use what you have on hand as well. I had mozzarella, Swiss and cheddar cheeses that needed using, so I used them all! It tasted great!
I broiled a small loaf of sourdough bread with butter and garlic for a nice, light side. I didn’t make a salad (lazy me!), but a lovely kale salad would be perfect with this as well.
Enjoy playing with this recipe. I love the combo of ingredients this recipe uses so I highly recommend the major ingredients. But don’t be afraid to tweak it. This recipe would make a healthy brunch.
- Preheat the oven to 350 degrees F
- Grease a 9 x 13 baking pan.
- Chop ham, olives, tomatoes, and artichokes together. Set aside
- Whisk the eggs, onion powder and garlic seasonings together and pour into the greased baking pan.
- Sprinkle the ham mixture evenly over the eggs.
- Sprinkle the shredded cheese blend over the ham and egg mixtures.
- Bake for 25 minutes or until a knife inserted into the middle comes out clean.