Greek Frittata

Vicki Butts (lazyme)

By
@lazyme5909

From Betty Crocker Easy Weeknight Meals.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

1Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color. Stir in cheese; set aside.

2Heat 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.

3Pour 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.

4Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until top just starts to brown.

5Substitution:
Grated Parmesan cheese or shredded Cheddar cheese can be substituted for equally delicious results.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: Greek