Greek Frittata

Vicki Butts (lazyme)


From Betty Crocker Easy Weeknight Meals.


★★★★★ 2 votes

15 Min
20 Min
Stove Top


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1/2 c
1/4 tsp
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

How to Make Greek Frittata


  • 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.

Printable Recipe Card

About Greek Frittata

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

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