Greek Frittata
A Greek Frittata is perfect if you want easily to feed a group or meal prep. Eggs are cooked with potatoes, spinach, tomatoes, and feta.
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.