A Greek Frittata is the perfect dish if you want easily to feed a group, or meal prep your breakfast for the week. The dish can really be eaten at any meal, it is high in protein and will keep you satiated. The ingredients remind me of what you would find in a Greek salad or Omelet.
To make, I combine potatoes, diced onion, spinach, and tomatoes. Then, I top the mixture with eggs and feta and finish cooking the frittata in the oven. I like to serve this delicious dish with a simple side salad.
MAIN INGREDIENT LIST FOR A GREEK FRITTATA
- Olive Oil
- Yukon Gold Potatoes
- Tomatoes
- Onion
- Feta
- Spinach
- Eggs
HOW TO MAKE A GREEK FRITTATA
To start, I prep all of the ingredients. I will dice the tomatoes and onions, and cut the potatoes into quarter inch half moon slices. Then, in a medium bowl whisk the 12 eggs with milk, (I use a non-dairy, unsweetened and unflavored milk), salt, and pepper until well combined.
You will want to use an oven proof-skillet that is also non-stick. It might be difficult to remove the frittata from the pan if a non-stick skillet is not used.
To cook the Greek Frittata, start by sautéing the onions in olive oil until tender. Then, I add the onion and cook until softened. Followed by the tomatoes and spinach. Lastly, add the egg mixture and top with the feta before finishing the entire dish off in the oven. The frittata will cook at 375 degrees Fahrenheit for about 20-25 minutes, until the eggs are completely set.
I like to serve this dish for breakfast, lunch or dinner with a simple side salad.
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Greek Frittata
Equipment
- 1 non-stick, oven safe skillet
Ingredients
- 2 tbsp olive oil
- 2 cups Yukon gold potatoes 1/4 inch slices
- 1 cup tomatoes diced
- 1/4 cup white onion diced
- 1/2 cup feta crumbled
- 3 oz spinach
- 12 eggs
- 1/2 cup milk I use an unsweetened, unflavored non-dairy milk.
- salt and pepper
- green onion for topping
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Heat the olive oil in a medium sized oven safe, non-stick skillet, over medium heat. Add the potatoes and cook until almost softened, about 7 minutes.
- Add the diced onion and cook for about 3 minutes, until the onions have softened. Season the onion and potatoes to taste with salt and pepper.
- Add the tomatoes and spinach and sauté for an additional minute.
- In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, and 1/4 tsp pepper until well combined.
- Spread the vegetable mixture into an even layer in the skillet. Sprinkle the feta evenly over top. Then pour the egg mixture into the skillet. Let sit on the heat for about one minute.
- Transfer to the oven and cook for aobut 20-25 minutes, until the eggs are completely set in the middle.
- I like to serve the frittata with a little extra feta and cut up green onions on top.
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