Keto Low Carb Greek Frittata Thermomix recipe

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skinnymixer's Low Carb Greek Frittata

I am terrible with eating breakfast and even worse with eating eggs for breakfast. I much prefer to intermittent fast until around 11am and then opt for a filling and nutritious brunch – I have also found this works well for me with weightloss and maintenance.

I love doing frittatas in the Thermomix because they are healthy, quick, yummy and there is very little cleaning up required. This frittata uses my Greek Spice Mix from The Healthy Mix cookbook, but I have provided a substitute in the notes.

I have also provided a variation in the notes if you are wanting to turn this into a ‘super skinny’ or low calorie meal. Happy mixing!

Love Nik xx

skinnymixer's Low Carb Greek Frittata

Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Author: Skinnymixers
Recipe type: Breakfast
Cuisine: Greek
Servings: 1 -2


  • 40 g spinach leaves
  • 40 g pure cream
  • 4 eggs
  • 1 tsp salt
  • 1 tsp Greek Spice Mix
  • 6 cherry tomatoes halved
  • 30 g feta cheese crumbled (I prefer Bulgarian Feta, but danish is nice too!)
  • spring onion for garnish


  • Wet and wring out a piece of baking paper and place on the top, flat steaming tray.  Ensure that the steam holes on the sides are not covered.
  • Put spinach leaves into mixer bowl, chop for 1-2 sec/speed 4/MC on. Scrape bowl down.
  • Add cream, eggs, salt and spice mix to mixer bowl, blend for 10 sec/speed 4/MC on.
  • Pour egg mixture onto the prepared baking paper and arrange tomato and feta on top. Rinse the mixer bowl.
  • Add 300 g or 10.6 oz water to the mixer bowl, put the steaming trays in place and steam for 15 min/steaming temp/speed 3 or until cooked.
  • Garnish with spring onion, cracked pepper and salt to taste.


If you don't own a copy of The Healthy Mix, you can substitute the Greek Spice Mix for 1/2 tsp paprika, 1/4 tsp dried basil and 1/4 tsp dried oregano.
If you would like this to be a low calorie/low fat meal substitute 2 of the eggs for egg white and use low fat ricotta instead of cream.
Bellini users
Use your blunt blade for this recipe.
At step 3 add on extra mixing time if required.
At step 5 use ST temp if using an Intelli and 120-130°C or 250-270°F if using a Supercook. If using an Intelli place a tea towel over the lid of the steamer to help keep the heat in. Add on cooking time if required.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Low Carb Greek Frittata
Amount Per Serving (180 g)
Calories 256 Calories from Fat 178
% Daily Value*
Fat 19.8g30%
Saturated Fat 10g63%
Sodium 1700mg74%
Carbohydrates 2g1%
Sugar 1.6g2%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.


  1. I also miss breakfast & do IF until at least 11, often later.
    Can’t wait wait to try this- love frittata!
    Thanks for the recipe.

  2. Just made this, and it was really nice. I didn’t have cream so substituted with light sour cream and couldn’t even taste the difference. Also added some black kalamata olives to up the ‘Greekness’. Definitely will make it again!

  3. Sitting here eating it for my work lunch. I froze the Greek Frittata into serving sizes so as I would have something healthy for lunches. I heat it up on the toast and snack maker as we do not have cooking utensils. It freezes and defrosts so well and the taste is just as delicious. This is going to be a staple in my diet from here on in

  4. I made this for breakfast this morning, I had it cooking while I packed lunchboxes. delicious! Perhaps my fetta was a salty variety, as my only feedback would be that next time I’ll only add 1/2 tsp of salt or maybe leave it out. I had to stop my 2 & 4 year olds from eating all of it 🙂 it’ll be a regular in my house now!

  5. Can’t wait to try this for Mother’s Day breakfast and the LCHF cheesecake too for after lunch. Thank you for your amazing LCHF recipes. x

  6. Very easy and flavour packed!! I had no fetta so replaced with finely diced cheddar. Thanks Nik!

  7. Very easy and flavour packed!! I had no fetta so replaced with finely diced cheddar. Thanks Nik!

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