"My Big Fat Greek Frittata"

Jenny Powers

By
@JennyPowers

I have a lot of weekend guests and love to make a fritatta to serve for breakfast. This is one of my guest's favorites.

If you don't have any guests, you can eat what you want the first time and refrigerate. Heat a slice up for 60 - 90 seconds in the microwave. It makes a great breakfast during the week when you are rushed.


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

8 oz
good quality feta cheese
1/2 c
shredded cheddar cheese ( you can use more)
12
eggs
1 pkg
refrigerated sliced potatoes (in the dairy section)
1/2 c
kalamata olives quartered and drained
3/4 c
pepperoncini peppers, chopped and drained
1/2 pkg
fresh grape tomatoes, halved
olive oil to fry potatoes
2 tsp
cavenders greek seasoning
salt and pepper to taste

Directions Step-By-Step

1
Brown the potatoes in a large skillet that has a lid with the olive oil and 1 tsp cavenders seasoning sprinkled. Use medium high heat.
2
Beat the 12 eggs and add 1 tsp. of the cavenders greek seasoning. salt and pepper to taste
3
Pour the eggs over the potatoes after they are browned and evened out in the skillet. Reduce the heat to low
4
Evenly sprinkle kalamatas and pepperoncini's over eggs and potatoes. Next, sprinle feta and cheddar evenly. Finally,place tomatoes evenly on the top.
5
Cover with the lid and cook on low until the eggs are firm. Do not over cook.


This is sooo good.

About this Recipe

Course/Dish: Eggs, Other Breakfast
Main Ingredient: Eggs
Regional Style: Greek
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #eggs, #greek, #Frittata