My Big Fat Greek Frittata Recipes

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MY BIG FAT GREEK BURGERS



My Big Fat Greek Burgers image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1/2 cup nonfat Greek style yogurt
2 teaspoons olive oil
2 teaspoons fresh lemon juice
1 clove garlic, minced
1 teaspoon chopped fresh dill leaves
1/8 teaspoon salt
Pinch freshly ground black pepper
2 teaspoons olive oil
1/2 small onion, chopped
2 cups lightly packed baby spinach leaves, coarsely chopped
1/4 cup crumbled feta cheese
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1/2 teaspoon freshly ground black pepper
1 1/4 pounds lean ground turkey breast
1/4 teaspoon salt
4 whole-wheat burger buns
1/4 English cucumber, thinly sliced
4 small leaves romaine lettuce, hard ribs removed

Steps:

  • Click here to see how she does it.
  • In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.
  • Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.
  • Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.
  • Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
  • To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.

Nutrition Facts : Calories 360, Fat 10 grams, SaturatedFat 2.5 grams, Cholesterol 65 milligrams, Sodium 650 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 42 grams

MY BIG FAT GREEK SALAD



My Big Fat Greek Salad image

You can't go wrong with this Greek salad, especially if you remember the only and most important tip: toss it with the vinegar first before adding olive oil. If you don't, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list as a very rough outline.

Provided by Chef John

Categories     Salad     Vegetable Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 14

2 large English cucumbers
1 pinch kosher salt
2 cups cherry tomatoes
¼ red onion
½ red bell pepper
½ cup pitted Kalamata olives
½ cup pitted green olives
2 tablespoons minced fresh oregano
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar, or to taste
⅓ cup olive oil, or to taste
1 (4 ounce) package feta cheese, diced, divided
1 teaspoon minced fresh oregano, or to taste

Steps:

  • Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
  • Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
  • While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
  • Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
  • Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 12.9 g, Cholesterol 25.1 mg, Fat 31.8 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 7.6 g, Sodium 1249.9 mg, Sugar 2.1 g

MY BIG FAT GREEK OMELET



My Big Fat Greek Omelet image

If you're low-carbing it, try my spinach omelet with tomato and feta filling. If you thaw the spinach and squeeze it dry the night before, this omelet is very doable even for speedy weekday breakfasts.

Provided by Ben S.

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Yield 4

Number Of Ingredients 8

1 cup halved grape tomatoes
1 teaspoon dried oregano, divided
½ teaspoon salt, divided
Black pepper, to taste
½ cup crumbled feta cheese (can use reduced-fat)
8 large eggs
1 (10 ounce) package chopped frozen spinach, thawed and squeezed dry
1 tablespoon olive oil

Steps:

  • Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
  • In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
  • Cut the omelet into 4 wedges and serve immediately.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 6.7 g, Cholesterol 388.7 mg, Fat 17.9 g, Fiber 2.7 g, Protein 18.2 g, SaturatedFat 6.4 g, Sodium 696.1 mg, Sugar 2 g

GREEK FRITTATA



Greek Frittata image

I can't go to Greece right now, but I can enjoy a frittata that borrows Greek flavors, for breakfast, or for lunch. Serve with a crusty bread, or toast, and fresh fruit.

Provided by Bibi

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 teaspoon unsalted butter
1 cup frozen cubed hash brown potatoes, thawed
⅔ cup crumbled feta cheese
½ cup chopped fresh spinach
½ cup roasted red bell peppers, drained, cut into 1/2-inch strips
½ cup artichoke hearts, drained and chopped
8 large eggs
½ cup heavy cream
1 ½ teaspoons Greek seasoning
1 pinch salt and ground black pepper to taste
3 slice (blank)s slices red onion, about 1/8-inch thick
4 slices tomato, about 1/4-inch thick
2 sprigs fresh oregano

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.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 9.5 g, Cholesterol 226.3 mg, Fat 16.8 g, Fiber 1.2 g, Protein 10.8 g, SaturatedFat 8.9 g, Sodium 487.2 mg, Sugar 3.2 g

MY BIG FAT GREEK FRITTATA



My Big Fat Greek Frittata image

Make and share this My Big Fat Greek Frittata recipe from Food.com.

Provided by Brookelynne26

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

12 large eggs
4 ounces feta cheese, crumbled (1 cup)
1/4 cup grated parmesan cheese
1 teaspoon dried oregano
salt and freshly ground pepper
3 tablespoons olive oil
1 large garlic clove, minced
1 (10 ounce) package frozen leaf spinach, thawed, squeezed dry, and chopped
6 ounces ham, cut into small dice

Steps:

  • Adjust oven rack to middle position and heat oven to 400 degrees F.
  • In a large bowl, whisk eggs, cheeses, oregano, salt and pepper to taste.
  • Heat oil and garlic in a large (12-inch) ovenproof nonstick skillet over medium-high heat until garlic starts to sizzle and turn golden. Add spinach and cook until excess moisture evaporates, about 1 minute. Add ham, shaking skillet to distribute evenly. Add egg mixture. Cook, without stirring, until eggs start to set around edges, about 1 minute.
  • Transfer pan to oven and bake until frittata is puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges, and serve.

Nutrition Facts : Calories 335.3, Fat 24.1, SaturatedFat 8.4, Cholesterol 459.2, Sodium 892.4, Carbohydrate 4.1, Fiber 1.6, Sugar 2, Protein 25.3

MY BIG FAT GREEK BAKED BEANS



My Big Fat Greek Baked Beans image

I used to believe the best baked beans came from Boston or Texas, but ever since I discovered this very hearty giant bean casserole, I have to give it to the Greeks. 'Big Fat' refers not only to size of the beans, but also to the huge flavor of this dish. Use the largest beans you can find: Gigante beans are the best, but Corona and lima beans also work great. Serve alongside grilled meat or simply with extra feta for a great vegetarian main.

Provided by Chef John

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 10h5m

Yield 10

Number Of Ingredients 17

1 pound dried Corona beans
3 quarts cold water
2 bay leaves
1 large red onion, diced
3 cloves garlic, sliced
2 cups tomato sauce
2 tablespoons tomato paste
3 tablespoons honey
½ cup chopped fresh dill
½ cup extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar
2 cups water, or more as needed
4 ounces feta cheese
1 tablespoon chopped fresh dill

Steps:

  • Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight.
  • Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills.
  • Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
  • Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 38.5 g, Cholesterol 10.1 mg, Fat 13.8 g, Fiber 7.7 g, Protein 13.1 g, SaturatedFat 3.3 g, Sodium 1003.6 mg, Sugar 9.9 g

MY BIG FAT GREEK MEATBALLS



My Big Fat Greek Meatballs image

Make and share this My Big Fat Greek Meatballs recipe from Food.com.

Provided by The Spice Guru

Categories     Lamb/Sheep

Time 45m

Yield 30-32 meatballs, 5-6 serving(s)

Number Of Ingredients 31

1 lb fresh ground lamb (other ground meat may be substituted)
1/2 cup finely minced onions or 1 -2 tablespoon minced onion flakes
1 -3 minced garlic clove
1/2 cup finely minced pimiento-free green olives or 1/2 cup kalamata olive
1 cup crumbled feta cheese or 1 cup grated parmesan cheese
2 tablespoons fresh lemon juice (juice of 1 lemon)
2 tablespoons chopped fresh parsley or 1 1/2 teaspoons parsley flakes
1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
1 1/4 teaspoons fine sea salt
1/2 teaspoon finely grated fresh lemon zest (yellow rind only)
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon crushed dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon white pepper
1 large egg, beaten
1 tablespoon flour
1/2 cup fresh breadcrumb (crust removed)
1/4 cup milk
1/8 cup Pernod or 1 teaspoon anise extract
olive oil (for frying)
flour (to coat before frying)
1 cup plain yogurt
1/2 cup cucumber, finely chopped
2 tablespoons chopped fresh dill or 1 1/2 teapoons dried dill
3/4 teaspoon chopped of fresh mint or 1/4 teaspoon dried mint
1/2 teaspoon finely minced fresh garlic
2 -3 teaspoons thinly snipped green onion tops (optional)
1/4 teaspoon finely grated fresh lemon zest (yellow rind only)

Steps:

  • TRADITIONAL PREPARATION METHOD: INTO a large bowl add the MAIN INGREDIENTS without mixing (1 lb fresh ground lamb (other ground meat may be added and/or substituted), 1/2 cup finely minced onions or 1-2 tablespoons minced onion flakes, 1-3 minced garlic clove, 1/2 cup finely minced pimiento-free olives (green or kalamata), 1 cup crumbled feta cheese or 1 cup grated parmesan cheese, 2 tablespoons fresh lemon juice (juice of 1 lemon), 2 tablespoons chopped fresh parsley or 1 1/2 teaspoons parsley flakes, 1 tablespoon chopped fresh mint or 1 teaspoon dried mint, 1 1/4 teaspoons fine sea salt, 1/2 teaspoon finely grated fresh lemon zest, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon ground nutmeg, 1/2 teaspoon crushed dried oregano, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon white pepper; BEAT a one egg with 1 tablespoon flour in a small bowl; POUR 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) into the egg and flour mixture; ADD 1/2 cup bread crumbs; ALLOW breadcrumbs to soak; ADD soaked bread crumb mixture to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F).
  • ALTERNATE QUICK METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); REMOVE meat from processor; CHILL meatball mixture until very cold (you may use freezer).
  • ROLL meat mixture into walnut-sized balls.
  • SCANT pour 1 cup flour into a tear-resistant bag.
  • PLACE uncooked meatballs into a bag containing flour.
  • GENTLY shake a few meatballs at a time in bag with flour.
  • REPEAT procedure until all meatballs are coated with flour.
  • FRY flour-coated meatballs in at least 1/2 inch hot olive oil until browned and fully cooked, about 1/2 batch at a time (meatballs may be deep-fried in a deep-fryer, or in an electric wok, which is the easiest method providing the best results).
  • COMBINE the TZATZIKI SAUCE recipe ingredients and chill. Use this as a sauce, dip or dressing for gyros, or pita sandwiches with sliced cold meatballs in pita bread, or rolled in a flatbread with fresh tomatoes and onions. Delicious!
  • Serve and say, "OPA"!

Nutrition Facts : Calories 471.8, Fat 33.6, SaturatedFat 15.9, Cholesterol 138.3, Sodium 1304.1, Carbohydrate 17.2, Fiber 1.8, Sugar 5.4, Protein 25

MY BIG FAT GREEK BURGERS



My Big Fat Greek Burgers image

Make and share this My Big Fat Greek Burgers recipe from Food.com.

Provided by The Spice Guru

Categories     Lamb/Sheep

Time 45m

Yield 6 serving(s)

Number Of Ingredients 37

1 lb fresh ground lamb (other ground meat may be substituted)
1/2 cup finely minced onions or 1 -2 tablespoon minced onion flakes
1 -3 minced garlic clove
1/2 cup finely minced pimiento-free olive (green or kalamata)
1 cup crumbled feta cheese or 1 cup grated parmesan cheese
2 tablespoons fresh lemon juice (juice of 1 lemon)
2 tablespoons chopped fresh parsley or 1 1/2 teaspoons parsley flakes
1 tablespoon chopped of fresh mint or 1 teaspoon dried mint
1 1/4 teaspoons fine sea salt
1/2 teaspoon finely grated fresh lemon zest (yellow rind only)
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
1 large egg, beaten
1 tablespoon flour
1/2 cup fresh breadcrumb (crust removed)
1/4 cup milk
1/8 cup Pernod or 1 teaspoon anise extract
olive oil (for frying)
flour (to coat before frying)
sliced fresh bakery bun
1 cup plain Greek yogurt
1/2 cup finely diced cucumber
2 tablespoons chopped fresh dill or 1 1/2 teapoons dried dill
3/4 teaspoon chopped of fresh mint or 1/4 teaspoon dried mint
1/2 teaspoon finely minced onion (optional)
1/4 teaspoon finely grated fresh lemon zest (yellow rind only)
crumbled feta cheese (over broiling meat during final phase)
sliced grilled green pepper
sliced fresh red onions or grilled red onion
sliced cucumber
sliced ripe tomatoes
fresh spinach or lettuce leaf

Steps:

  • NOTE: I USE 50% GROUND BEEF WITH 50% GROUND LAMB, WHICH IS A BALANCED MELDING OF FLAVORS.
  • TRADITIONAL PREPARATION METHOD: INTO a large bowl add the SEASONED GROUND MEAT ingredients without mixing; IN another small bowl beat one egg with 1 tablespoon flour; ADD egg/flour mixture to ground meat ingredients in large bowl; WHISK 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) in a small bowl and add 1/2 cup bread crumbs; ALLOW mixture to absorb; ADD to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F).
  • QUICK FOOD PROCESSOR METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN MEATBALL INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); CHILL meatball mixture until very cold (40 degrees F).
  • SHAPE meat mixture into six patties.
  • PLACE patties onto a baking sheet (do not use a broiler pan with grill since patties will stick to the grill and/or and be difficult to remove after broiling).
  • PREHEAT oven to BROIL.
  • BROIL the patties 2-3 minutes, TURN patties using a metal spatula (NOTE: YOU MAY ADD CRUMBLED FETA CHEESE OVER BURGERS NOW IF DESIRED); BROIL 2 minutes longer or until desired doneness is reached (patties will continue to cook after removing from oven); REMOVE pan from oven; COVER patties with foil.
  • MAKE CUCUMBER-DILL SAUCE: Combine Cucumber-Dill Yogurt Sauce recipe ingredients in a small bowl (1 cup plain yogurt, 1/2 cup finely diced cucumbers, 2 tablespoons chopped fresh dill or 1 1/2 teapoons dried dill, 3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint, 1/2 teaspoon finely minced onions, 1/4 teaspoon finely grated fresh lemon zest); CHILL before serving.
  • WARM or toast buns if desired (For toasted steamed buns if desired, melt butter a large skillet over medium heat; PLACE place halved buns cut-side down; REDUCE heat and cover until buns are browned on bottom and heated through); SPREAD the CUCUMBER-DILL YOGURT SAUCE; ASSEMBLE burgers as desired with above FIXINGS.
  • SERVE and say, "OPA"!

MY BIG FAT GREEK SALAD



My Big Fat Greek Salad image

Super healthy, diet friendly! Get in shape! Serve as a meal or eat as a side dish. This is better because it's colorful and magical.

Provided by College Girl

Categories     Cheese

Time 8m

Yield 5 cups-ish, 4 serving(s)

Number Of Ingredients 12

1 head romaine lettuce, quartered and torn apart
1/2 cup kalamata olive
4 ounces reduced-fat feta cheese, crumbled
2 red onions, halved, then sliced into petals
2 kirby cucumbers, halved lenghtwise, then thinly sliced diagonally
4 tomatoes, cut into chunks
oregano
mint
8 anchovies (optional)
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
salt and pepper

Steps:

  • Put the lettuce in a large bowl. Add olives, feta, onions, cucumbers, and tomatoes.
  • In small bowl, beat together olive oil, lemon juice, and salt and pepper.
  • Pour the dressing over the salad.
  • Top with oregano, mint, and anchovies (if using).

MY BIG FAT GREEK BURGER



My Big Fat Greek Burger image

I was looking for ideas on how to use up some fresh dill when I came upon a recipe at myeatingwell.com. The cooked spinach not only adds some great flavor, it helps keep the extra lean beef moist and tender. Presented here are my modifications to their dish.

Provided by justcallmetoni

Categories     Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb 93% lean ground beef
1/2 cup cooked spinach, squeezed dry (frozen works well)
1/2 cup crumbled reduced-fat feta cheese, preferably sheep's-milk
2 teaspoons chopped fresh dill
1 teaspoon chopped fresh oregano
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup nonfat greek-style plain yogurt
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
2 teaspoons chopped fresh dill
1 pinch kosher salt
fresh ground pepper
4 whole wheat pita bread or 4 white pita bread, warmed
1/2 cucumber, cut into 16 thin slices
2 plum tomatoes (use a dry tomato to avoid a soggy sandwich) or 3 campari tomatoes, thin sliced (use a dry tomato to avoid a soggy sandwich)
1 small red onion, cut into thin papery slices

Steps:

  • Combine all ingredients for the yogurt sauce in a small bowl. Cover and chill until ready to serve.
  • To prepare the burgers combine the spinach, feta, and herbs together in a medium bowl until just mixed. Gently fold in the ground beef taking care not to over mix as that will toughen the burger. Divide the mix into fourths and shape into patties.
  • Prepare your indoor grill with a light coating of olive oil, olive oil flavored cooking spray would work well here. Cook the burgers about 4 minutes on the indoor grill.
  • To serve your burgers, split the warmed pita bread and the burgers. Allow diners to adorn with onion slices, cucumbers, tomatoes and sauce to taste.

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MY BIG FAT GREEK FRITTATA - KTHADANI.COM
2013-06-19 My Big Fat Greek Frittata. 34 Comments / Eggs, Recipes / By Khushbu. Hey guys! What’s going on? Maybe it’s the change of weather that has me craving more cooked food over salads, but lately I’ve been getting more experimental in the kitchen. I’m still resorting to old …
From kthadani.com


GREEK FRITTATA RECIPE | MYRECIPES
Directions. Preheat oven to 425°. Heat oil in a medium nonstick skillet over medium-high heat. Add eggplant and next 3 ingredients; cook 10 minutes or until vegetables are tender. Stir in …
From myrecipes.com


MY BIG FAT GREEK PIZZA RECIPE - GOOD CHEAP EATS
2012-12-24 Preheat the oven to 475 °. Spray a pizza screen with nonstick cooking spray. Flatten the dough into a thin round and place on the prepared screen. Spread the tomato sauce over …
From goodcheapeats.com


MY BIG FAT GREEK OMELET | RECIPESTY
In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to …
From recipesty.com


GREEK FRITTATA WITH KALE RECIPE - RACHAEL HARTLEY NUTRITION
2015-05-08 In a large mixing bowl, whisk together eggs, cream, oregano and season with salt and black pepper. Heat olive oil in a 10-inch cast iron skillet on medium heat. When oil is hot, …
From rachaelhartleynutrition.com


GREEK POTATOES WITH A TWIST: MEET BIG FAT GREEK TATERS
Preheat oven to 375. Cut each potato into bite size chunks. (do not peel potatoes) Place potato chunks in a single layer on a rimmed baking sheet. Drizzle with olive oil and lemon juice. Stir …
From southernplate.com


GREEK VEGETABLE FRITTATA - ABERDEEN'S KITCHEN
2019-06-05 Preheat oven to 350˚F. Heat olive oil in a large ovenproof skillet over medium high heat. Add the red onion and cook for 3-4 minutes until somewhat softened. Stir in garlic and …
From aberdeenskitchen.com


MY BIG FAT GREEK RECIPES - PINTEREST.COM
Apr 3, 2018 - Explore Amy Keyishian's board "My Big Fat Greek Recipes" on Pinterest. See more ideas about greek recipes, recipes, cooking recipes.
From pinterest.com


MY BIG FAT GREEK BURGER - GRECIAN DELIGHT | KRONOS FOODS
Ingredients. 2.5 oz Gyros Slices. 1 Hamburger Bun (any variety) 2 tbl Kronos Tzatziki Sauce. 1 oz Baby Spinach Leaves. 1 Cooked Beef Patty. 3 Tomato Slices. 2 Breaded & Deep-Fried Onion …
From gdkfoods.com


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