Mini Mushroom, Beef and Feta Frittatas


I’m approaching the end of a beautiful relationship, the end of the dreadful phase I of the South Beach diet. I must say I can’t really call it dreadful anymore, I’ve quite gotten used to it by now. I have 2 days left and then I can start making small changes. So after 12 days here’s what I think so far of this diet. I lost a lot of weight in the first 5 days of the diet and then the weight loss sort of stopped. I haven’t changed how I eat, stuck to the plan, never cheated once, only had nuts for snack and mostly had salads and meat, not a single drop of sugar. So why then have I stopped losing? Not sure but I haven’t given up yet.

The purpose of phase I of the South Beach diet is supposedly to kill your cravings and to get a start on your weight loss. The way I see it it’s supposed to be like a motivational phase, you see a huge weight loss so it will motivate you to continue with it. Did my cravings go away? I suppose you could say that a bit, but I bet you $100 if you put a piece of chocolate cake in my face it will take a lot of will power to say NO. But I suppose that’s what this is all about, making smart choices, and actually changing your life, changing the way you eat.

After 12 days even with no weight loss for the past few days, I have to say I’m still motivated to go on, because of all the other changes in my body. Although I know I shouldn’t focus on the number, sometimes it’s hard, that number, the number of lbs or kg of how much you weigh, that number can be very detrimental to us. How many times in the past have I been here, and how many times have I given up and how many times did I go on. What’s different about this time? Nothing really. Am I more motivated? Too  early to tell. What is so special about that diet that we decide to stick with it for the rest of our lives? Can’t tell you, I haven’t been there yet, but I sure would like to know. One thing I can guess though, is that diet needs to be right for you, needs to be something you’re comfortable with, something not too restrictive if you can’t handle restrictions, or maybe just restrictive enough if you need to have boundaries. I seriously don’t think there is a perfect diet that will work for all of us. All our bodies are different, we should find what works for us.

So far I’m willing to keep giving South Beach a try, obviously I need to do it for more than two weeks to see if it works. This is the first time, however, that I have not had carbs and sugar. I honestly never thought I could do a low carb diet. But we surprise ourselves, don’t we? One thing I wish I had more time for is exercise, and I know some could look at this as an excuse, heck I look at it as an excuse. I have started drinking more water, as I’ve really wanted to make this change, throw away the diet soda and drink 8 to 10 glasses of water a day. Baby steps, baby steps will get us there. At least I hope.

Enough about me getting all intense on you, after all this is a food blog, so I have to share a recipe with you today. I’ve made this last weekend so that we can have these mini frittatas for breakfast every morning. They are quite easy to make, and perfect for breakfast if you don’t have time to cook. I decided to make these with deli meat, roast beef which I asked for it unsliced so that I could cut it into cubes and add it. I also chose to go with mushrooms and one of my favorite cheeses, good old feta cheese. They’re easy, they’re phase I, II, and III friendly, so they’re perfect for this diet, and not to mention pretty yummy.

Mini Mushroom, Beef and Feta Frittatas

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 24 muffins

Mini Mushroom, Beef and Feta Frittatas


  • 12 eggs, beaten
  • 1 cup crumbled feta cheese
  • 1 cup chopped roast beef, or deli meat of your choice
  • 2 cups chopped mushrooms, I used cremini mushrooms
  • salt and pepper to taste
  • cooking spray


  1. Preheat oven to 400 F degrees.
  2. Spray a muffin tray with cooking spray.
  3. In a large bowl, mix all the ingredients together. You might not want to use too much salt, the feta cheese is quite salty, so usually I don't add any salt at all.
  4. Pour the mixture into the muffin cups, 3/4 way up. Do not overfill, this mixture will make 24 mini muffins, so if you have 2 trays use them both at once.
  5. Bake for 20 to 30 minutes or until golden.
  6. These mini frittata will refrigerate well for up to a week.


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