"my big fat greek frittata"
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.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 8 ounces good quality feta cheese
- 1/2 cup shredded cheddar cheese ( you can use more)
- 12 - eggs
- 1 package refrigerated sliced potatoes (in the dairy section)
- 1/2 cup kalamata olives quartered and drained
- 3/4 cup pepperoncini peppers, chopped and drained
- 1/2 package fresh grape tomatoes, halved
- - olive oil to fry potatoes
- 2 teaspoons cavenders greek seasoning
- - salt and pepper to taste
How To Make "my big fat greek frittata"
-
Step 1Brown the potatoes in a large skillet that has a lid with the olive oil and 1 tsp cavenders seasoning sprinkled. Use medium high heat.
-
Step 2Beat the 12 eggs and add 1 tsp. of the cavenders greek seasoning. salt and pepper to taste
-
Step 3Pour the eggs over the potatoes after they are browned and evened out in the skillet. Reduce the heat to low
-
Step 4Evenly sprinkle kalamatas and pepperoncini's over eggs and potatoes. Next, sprinle feta and cheddar evenly. Finally,place tomatoes evenly on the top.
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Step 5Cover with the lid and cook on low until the eggs are firm. Do not over cook. This is sooo good.
- 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!
Discover More
Category:
Eggs
Category:
Other Breakfast
Diet:
Vegetarian
Tag:
#Healthy
Keyword:
#eggs
Keyword:
#greek
Keyword:
#Frittata
Culture:
Greek
Method:
Stove Top
Ingredient:
Eggs
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