Greek Frittata

Vicki Butts (lazyme)


From Betty Crocker Easy Weeknight Meals.


★★★★★ 2 votes

15 Min
20 Min
Stove Top


  • 8
  • 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


  1. Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color. Stir in cheese; set aside.
  2. 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.
  3. 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.
  4. Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until top just starts to brown.
  5. Substitution:
    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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