Greek Frittata With Feta And Dill Recipes

BAKED FRITTATA RECIPE - SPINACH, FETA AND DILL

Steps:

• Preheat oven to 400 F
• In a medium mixing bowl add 6 eggs, dill, salt and pepper.
• In small bowl add melted butter, milk and flour and mix well until all the lumps are out. Alternatively, instead of this butter and milk mixture you can substitute a 1/4 cup of heavy cream.
• Add butter and milk mixture to egg mixture and mix well with a wisk to add some air and mix well.
• Heat seasoned cast iron skillet on medium heat and add olive oil. When olive oil is heated add onions and sautee until they become softened and translucent. About 3-5 minutes. Add spinach and stir often until spinach becomes wilted. About 3 minutes. Spread spinach and onions evenly over the bottom of the pan.
• Add crumbled feta evenly over top of spinach and onion mixture.
• Pour egg mixture evenly over top of spinach and feta bottom tilting the pan to ensure egg mixture spread evenly. Continue to cook on stove top until the edges of the egg mixture are set. About 2 minutes.
• Move skillet inside oven and continue to bake for 8-10 minutes or until egg mixture in the centre is set. The eggs will fluff up and look like they may explode or boil over but the eggs will deflate when out of the oven and resting. Place a baking sheet underneath if worried. Check if eggs are set in centre by making a small slit in the centre and if the egg mixture runs out leave the frittata in the oven for a few more minutes.
• When done remove from the oven and let sit for 5 minutes. Cut into wedges to serve. If using smaller skillets as I have this mixture divides evenly across 3 mini skillets. Follow same instructions but divide oil, feta, spinach and egg mixture evenly between the 3 mini skillets.
• Eat right away or refrigerate for up to 4 days in a sealed container. Eat cold or warm up in the microwave.

FETA AND DILL FRITTATA

Steps:

• Preheat the oven to 350˚. Whisk the eggs, 1/4 cup yogurt, the dill, turmeric, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 3 tablespoons olive oil in an 8-inch ovenproof nonstick skillet over medium heat. Add the scallions and cook, stirring, until softened, about 30 seconds. Pour in the egg mixture. As the edges start to set, scrape them with a rubber spatula and push the cooked egg toward the middle of the pan. Continue doing this until the eggs are about half cooked, 2 to 3 minutes, then stop stirring and let the edges set, about 30 seconds. Sprinkle the feta on top.
• Transfer the skillet to the oven and bake until the frittata is set and just a little soft in the middle when pressed, 13 to 15 minutes. Let cool in the skillet for a few minutes, then slide out onto a cutting board.
• Meanwhile, slice the cucumbers and toss with 1/4 teaspoon salt in a medium bowl. Let sit 5 minutes, then drain off any liquid. Stir in the remaining 1/4 cup yogurt and the lemon juice. Season with salt and pepper.
• Warm the pitas in the oven, about 3 minutes; tear into quarters. Cut the frittata into wedges and divide among plates along with the cucumber salad and pita. Top the cucumber salad with the remaining 1 tablespoon olive oil and the pomegranate seeds.

GREEK FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.
• Warm thawed hash browns in the microwave for 1 to 2 minutes.
• Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.
• Stir eggs and cream together in a second bowl until well blended. Season with Greek seasoning, salt, and pepper. Add hash brown mixture and stir to combine. Pour mixture into the prepared skillet.
• Arrange red onion and tomato slices on top and garnish with oregano sprigs.
• Bake in the preheated oven until eggs are set and the top is lightly browned, 30 to 35 minutes. Allow to cool in the pan slightly, and serve warm.

GREEK FRITTATA WITH FETA & DILL RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes. Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes. Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes. Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving. 4 points plus

GREEK FRITTATA WITH FETA AND SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
• Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
• Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.