Vicki Butts (lazyme)
1/2 cfinely crumbled feta cheese
1 Tbspvegetable oil
1 cfrozen hash brown potatoes with onions and peppers
1 Tbspchopped fresh oregano, or 1 teaspoon dried
1 1/2 cspinach, bite size pieces
How to Make Greek Frittata
- 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.
Grated Parmesan cheese or shredded Cheddar cheese can be substituted for equally delicious results.