Harvest Bowl
This high protein frittata is filled with three different protein sources. A mixture of whole eggs, chicken sausage and Athenos Protein Feta make this breakfast frittata a protein power house for breakfast.
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
INGREDIENTS
4 SERVINGS| 1 | Athenos Traditional Chunk Feta Cheese |
| 4 sheets | phyllo dough |
| 1 tbsp | olive oil |
| 1/4 cup | honey |
| 1 tbsp | fresh rosemary, minced |
| 1/2 cup | for topping: pistachios, lavender sprigs, extra honey |
| 6 | eggs |
| 1 tsp | kosher salt |
| for topping | cracked black pepper |
Method
-
- Preheat the air fryer to 350 F. Pat block of feta with a paper towel to remove excess moisture.
- Place the first pieces of phyllo dough onto a cutting board and brush evenly all over with olive oil. Place the second piece down on top of the first piece and brush with more olive oil. Continue until all the sheets are layered.
- Place the block of feta into the center of the phyllo dough and drizzle with half the honey and sprinkle with rosemary. Wrap the feta up like a present and place it into the air fryer. Brush the top with a bit more olive oil. Air fry for 6-8 minutes or until phyllo dough is golden brown.
- Transfer to a serving platter, drizzle with more honey and top with pistachios and lavender sprigs.
