"My Big Fat Greek Frittata"

Jenny Powers


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.


★★★★★ 2 votes

15 Min
30 Min
Stove Top


  • 8 oz
    good quality feta cheese
  • 1/2 c
    shredded cheddar cheese ( you can use more)
  • 12
  • 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

How to Make "My Big Fat Greek Frittata"


  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.

Printable Recipe Card

About "My Big Fat Greek Frittata"

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

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