Sun-dried Tomato Frittata

Ingredients

• 6 eggs

• 1/4 cup full fat, plain greek yogurt

• 1 tsp salt

• 1 tsp cracked black pepper

• 1/2 cup reduced fat feta crumbled

• 4 tbsp sun-dried tomatoes, drained

• 2 garlic cloves, minced

• 1/2 yellow onion

• 1 tsp avocado oil

• 1/4 cup chopped basil

Directions

1. Beat together eggs until evenly scrambled.

2. Fold in greek yogurt, salt, and pepper to egg mixture.

3. Preheat oven to 425 F, and grease a 10 in circular cake pan.

4. Heat a pan with avocado oil over medium heat.

5. Add diced onions, stirring occasionally to prevent sticking to pan.

6. After onions turn translucent, add minced garlic. Continue to stir occasionally until onion have browns (5-7 minutes).

7. Add onion and garlic mixture, chopped basil, and drained sundried tomatoes to greater cake pan and spread evenly across the bottom.

8. Pour in egg mixture and sprinkle feta crumbles across the top.

9. Bake for 10-15 minutes or until edges begin to pull away from the pan and the center does not jiggle.

Lasts up to 5 days in the fridge. To reheat, place on a microwave safe dish and microwave for 1 minute, flipping halfway through.