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Picture of Tomato, Artichoke, and Feta Frittata
mediterranean greek brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 369 kcal 18 %
  • Fat 19 g 29 %
  • Saturated 8 g 40 %
  • Carbs 30 g 10 %
  • Fiber 9 g 35 %
  • Protein 23 g 46 %
  • Cholesterol 201 mg 67 %
  • Sodium 852 mg 35 %
  • Calcium 338 mg 34 %
  • Magnesium 112 mg 27 %
  • Potassium 714 mg 15 %
  • Iron 3 mg 19 %
  • Zinc 3 mg 27 %
  • Phosphorus 423 mg 60 %
  • Vitamin A 143 µg 16 %
  • Vitamin C 19 mg 21 %
  • Thiamin (B1) 0 mg 22 %
  • Riboflavin (B2) 1 mg 63 %
  • Niacin (B3) 3 mg 19 %
  • Vitamin B6 1 mg 40 %
  • Folate equivalent (total) 141 µg 35 %
  • Vitamin B12 1 µg 49 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 1 mg 7 %
  • Vitamin K 21 µg 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tomato, Artichoke, and Feta Frittata

Ingredients

  • 1 egg
  • 1 egg white
  • cooking spray
  • 1/4 cup chopped tomato
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1 tsp chopped shallot
  • 3 tbsp crumbled feta cheese
  • 1 slice whole-grain bread, toasted

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