Greek Frittata Recipes

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GREEK FRITTATA WITH DILL-FETA SALAD



Greek Frittata with Dill-Feta Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

12 large eggs
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
3 scallions, thinly sliced (white and green parts separated)
1/2 teaspoon dried oregano
1 cup grape tomatoes, halved
3/4 cup crumbled feta cheese (about 4 ounces)
3 tablespoons chopped pitted kalamata olives
2 tablespoons red wine vinegar
1 head green leaf lettuce, shredded
1/4 cup chopped fresh dill

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.

Nutrition Facts : Calories 420, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 583 milligrams, Sodium 677 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams

GREEK FRITTATA



GREEK FRITTATA image

Categories     Cheese     Egg     Leafy Green     Breakfast     Brunch     Bake     Quick & Easy     Lunch

Yield 8 slices

Number Of Ingredients 12

10 eggs
2 tbls. fresh lemon juice
1/4 c. fresh chopped Italian parsley
salt, as needed
4 oz. crumbled feta cheese (about 1 c.)
3 c. lightly packed fresh baby spinach
3 tbls. extra virgin olive oil
8 oz. Yukon gold potatoes, halved or quartered
1 1/2 c. thinly sliced red onion
freshly ground black pepper
lemon wedges, for garnish
parsley springs, for garnish

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.

GREEK FRITTATA WITH FETA AND SPINACH



Greek Frittata with Feta and Spinach image

This frittata calls for fresh vegetables and a Greek cheese called Kasseri. It has a unique, unmistakable taste, so substitutes are not recommended.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 35m

Yield 8

Number Of Ingredients 10

1 tablespoon butter
2 cloves garlic, minced
3 ½ cups roughly chopped spinach, or to taste
6 ounces roasted red peppers, cut into thin strips
2 ounces grated Kasseri cheese
1 tablespoon Greek seasoning (such as Cavender's®)
6 large eggs large eggs
¼ cup prepared garlic hummus
¼ cup table cream
2 ounces crumbled feta cheese

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.

Nutrition Facts : Calories 474 calories, Carbohydrate 16.8 g, Cholesterol 162.1 mg, Fat 20.9 g, Fiber 11.2 g, Protein 10.5 g, SaturatedFat 7.1 g, Sodium 486.4 mg, Sugar 5.8 g

GREEK FRITTATA



Greek Frittata image

Looking for a Greek-style dinner? Then check out this delicious egg frittata that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

8 eggs
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely crumbled feta cheese
1 tablespoon vegetable oil
1 cup frozen hash brown potatoes with onions and peppers
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 1/2 cups bite-size pieces spinach

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.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 440 mg, Fiber 1 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg

AIR FRYER GREEK FRITTATA



Air Fryer Greek Frittata image

A tasty, Greek-inspired frittata. No need to turn on your oven since this is made in an air fryer.

Provided by Yoly

Time 30m

Yield 2

Number Of Ingredients 9

nonstick cooking spray
4 large eggs
3 tablespoons heavy whipping cream
½ cup coarsely chopped spinach leaves
½ cup feta cheese
½ cup cherry tomatoes, halved
½ cup diced red onion
1 teaspoon dried oregano
salt and freshly ground black pepper, to taste

Steps:

  • Preheat an air fryer to 350 degrees F (175 degrees C). Spray a 6-inch cake pan with nonstick spray.
  • Whisk eggs and cream together in a bowl. Stir in spinach, feta cheese, cherry tomatoes, onion, oregano, salt, and pepper until well combined. Pour into the prepared cake pan and cover tightly with foil.
  • Air-fry for 12 minutes. Remove foil and air-fry until top starts to brown and a toothpick inserted in the center comes out clean, 4 to 8 minutes longer.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 10.4 g, Cholesterol 458.6 mg, Fat 31.9 g, Fiber 1.6 g, Protein 23.1 g, SaturatedFat 17.7 g, Sodium 862.7 mg, Sugar 5.2 g

GREEK FRITTATA



Greek Frittata image

From Betty Crocker Easy Weeknight Meals.

Provided by Vicki Butts (lazyme)

Categories     Breakfast Casseroles

Time 35m

Number Of Ingredients 8

8 eggs
1/2 c milk
1/4 tsp salt
1/2 c finely crumbled feta cheese
1 Tbsp vegetable oil
1 c frozen hash brown potatoes with onions and peppers
1 Tbsp chopped fresh oregano, or 1 teaspoon dried
1 1/2 c spinach, bite size pieces

Steps:

  • 1. Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color. Stir in cheese; set aside.
  • 2. 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.
  • 3. 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.
  • 4. Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until top just starts to brown.
  • 5. Substitution: Grated Parmesan cheese or shredded Cheddar cheese can be substituted for equally delicious results.

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

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