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A grilled frittata in a cast iron skillet with spinach showing.

Grilled Frittata

We love this frittata as a low-carb high-protein nutritious breakfast option.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 382
Ingredients Method

Ingredients
  

  • 4 slices Sourdough Bread
  • 10 Eggs
  • 1/8 Tsp Salt
  • 1/8 Tsp Ground Black Pepper
  • 2 Tsp Chopped Oregano
  • 3/4 Cup Shredded Gruyere Cheese
  • 2 1/2 Tbsp Olive Oil
  • 1 Large Red Bell Pepper (cored, seeded, sliced 1/4" strips)
  • 1 Cup Firmly Packed Baby Spinach

Method
 

  1. In a large bowl, whisk together the eggs, salt, and pepper. Fold in the oregano and the cheese. Set aside.
  2. Put a cast iron skillet on the grill over medium heat.
  3. Add 2 tablespoons of olive oil to the skillet and add the bell pepper, stirring occasionally until tender,about 8 to 10 minutes. Add the spinach, stirring occasionally, until wilted (about 2 minutes).
  4. Add the egg mixture to the skillet ,stirring to mix in the vegetables.
  5. Cover the grill and let the eggs and vegetables cook for 4-6 minutes checking every 2 minutes to ensure the top does not burn.
  6. While the frittata is cooking, grill the bread slices and place one slice on each plate. Slide the frittata onto a cutting board and garnish with oregano and cheese.
  7. Slice and serve 1 piece of frittata on top of each slice of bread.