Greek Frittata Recipes

GREEK FRITTATA

Steps:

• Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color. Stir in cheese; set aside.
• Heat oil in 10-inch ovenproof skillet over medium heat. Cook potatoes and oregano in oil 3 minutes, stirring frequently. Stir in spinach. Cook about 1 minute, stirring frequently, until potatoes are tender and spinach starts to wilt. Reduce heat to medium-low.
• Pour eggs over potato mixture. Cover and cook 7 to 10 minutes or until eggs are set almost to center and are light brown on bottom.
• Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until top just starts to brown.

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.

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 DILL-FETA SALAD

Steps:

• Preheat the broiler. Whisk the eggs, 2 tablespoons water, a big pinch of salt and a few grinds of pepper in a medium bowl. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the garlic, scallion whites and oregano and cook until the scallions are golden, 1 to 3 minutes. Add the egg mixture and stir with a rubber spatula to evenly distribute the scallion mixture. Draw the edges of the egg toward the center of the pan with the spatula a few times. Reduce the heat to medium low and cook, undisturbed, until the edges and bottom are set but the top is still wet, about 4 minutes.
• Sprinkle the tomatoes, 1/2 cup feta and the olives on top of the frittata. Transfer to the broiler and cook until the top is just set and the edges are golden, about 4 minutes. Slide the frittata out of the pan onto a cutting board and let rest 5 minutes.
• Meanwhile, whisk the remaining 2 tablespoons olive oil, the vinegar and a pinch each of salt and pepper in a large bowl. Add the lettuce, dill and scallion greens; season with salt and pepper and toss. Sprinkle with the remaining 1/4 cup feta. Cut the frittata into wedges and serve with the salad.

GREEK FRITTATA

Steps:

• Preheat oven to 350 degrees. 1. Beat together eggs, lemon juice, parsley and a pinch of salt. Stir in cheese and spinach. Reserve. 2. In a 12" nonstick ovenproof skillet, heat oil over medium heat. Add potatoes and onions; sprinkle lightly with salt. Cook over medium-low heat until potatoes are tender, about 8 minutes. Turn mixture with spatula occasionally, scrapping the bottom of the pan to prevent potatoes from sticking. Do not allow to brown. 3. Pour egg mixture over potatoes and onions, stirring gently (without scraping the bottom of the pan). Cook 2 minutes to set egg on bottom and side. 4. Cover and bake in a 350 degree oven for 10 minutes. Remove cover; bake until done. Center should be firm and almost dry, about 5 minutes. Let frittata cool 10 minutes. Lightly season with salt and pepper. 5. With a narrow spatula, loosen frittata around edges. Cut frittata into 8 pieces. Serve with lemon wedges and sprigs of parsley. TIP: Cut frittata into bite sized squares for hors d'oeuvres.

FAMILY-STYLE GREEK ZUCCHINI-AND-HERB FRITTATA

Steps:

• Preheat oven to 300 degrees F.
• Heat the olive oil in a 10-inch nonstick cast-iron skillet over a medium high flame. When it is hot, add the zucchini and yellow squash. Season with salt and pepper. Saute until lightly caramelized, about 6 minutes.
• When the zucchini and yellow squash are browned and softened, add the garlic and cook for 1 more minute. Add the tomatoes and toss to warm through. Add the eggs and begin to stir with a silicone or rubber spatula. When the eggs begin to show signs of setting, season with salt and pepper and place the skillet in the oven.
• Cook the frittata until the center sets, about 20 minutes. Remove the frittata from the pan by turning it out or sliding it out with the help of a spatula underneath one side.
• Garnish the frittata with the feta cheese, dill and parsley.

GREEK FRITTATA WITH SPINACH, OREGANO AND FETA CHEESE

Steps:

• Heat 2 teaspoons of olive oil in a skillet over medium-high heat.
• Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set aside.
• Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.
• In an 8" or 10" ovenproof skillet, heat 2 teaspoons of olive oil over medium heat.
• Add the onion and cook until soft and translucent, about 5 minutes.
• Add the spinach and turn the heat to low.
• Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat the broiler.
• Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.