Greek Frittata With Spinach Oregano And Feta Cheese Recipes

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

Ingredients

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

SPINACH AND FETA FRITTATA

Spinach and Feta Frittata image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 red bell pepper
4 tablespoons extra-virgin olive oil
1 bunch scallions, sliced
1 5 -ounce package baby spinach
Kosher salt and freshly ground pepper
8 large eggs
4 tablespoons whole-wheat breadcrumbs
1/2 cup crumbled feta cheese

Steps:

Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don't have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.
Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.
While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.

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

Ingredients

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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