greek frittata
From Betty Crocker Easy Weeknight Meals.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 - eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 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 oregano, or 1 teaspoon dried
- 1 1/2 cups spinach, bite size pieces
How To Make greek frittata
-
Step 1Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color. Stir in cheese; set aside.
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Step 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.
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Step 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.
-
Step 4Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until top just starts to brown.
-
Step 5Substitution: Grated Parmesan cheese or shredded Cheddar cheese can be substituted for equally delicious results.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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