Greek Frittata (Macro Perfect Variation)

**See macro perfect variation under "Instructions"

Prep: 5-10 min

Cook: 18 min

Makes: 8 slices

Serving size: 2 slices 

Calories: 348 g/serv 

• Protein: 29g, (33%)
• Carb: 13g, (15%)
• Fat: 20g, (52%)

Ingredients

• 10 large eggs, lightly beaten
• 1 cup 0% cottage cheese
• 1 tsp salt
• ¼ tsp black pepper
• 1 Tbs cooking oil or fat
• 1/2 cup diced onions
• 1 cup lightly sauteéd baby spinach
• 8 chopped kalamata olives
• 1 bell pepper diced
• 1/2 cup cooked and chopped gyro meat
• Suggested cheese topping: 1/4 cup crumbled feta

Instructions

1. Preheat oven to 350°.
2. Combine beaten eggs with cottage cheese, salt, and pepper.
3. Warm cooking fat in an oven-proof 10" pan (cast iron is preferred) over medium heat
4. Sauté diced onions until soft, then add baby spinach, olives, bell pepper, and cooked gyro meat. 
5. Pour egg mixture into skillet and lower heat slightly. Cook, stirring occasionally, until edges slightly separate from the pan (3-5 minutes). 
6. Top with crumbled feta (if desired) and transfer skillet to oven and bake until set, 10–15 minutes. 

**To complete macros, serve with toasted sourdough with a thin layer of jam or 1/3 cup rolled oats with a drizzle of honey on top.