Greek Veggie Frittata Recipe

Sometimes you don’t feel like being in the kitchen for very long but you need a decent breakfast dish to serve to company or family coming over. Frittatas are a great solution! You can add any of your favorite vegetables that you have on hand or any leftovers that would pair well with eggs.

 

INGREDIENTS:

-7-10 eggs

-A dash of milk or cream

-Half a pint of cherry tomatoes (Halved)

-Half a jar of Kalamata olives (6 ounce jar)

-A bag of spinach (3-5 ounces is good)

-4-6 ounces of crumbled feta (I use the Trader Joe’s brand)

-1 medium-large sized onion (I prefer red onion but you can use whichever kind you prefer.)

-Salt and Black Pepper

-Olive Tapenade (for garnish)

 

DIRECTIONS:

1.) Preheat oven to 350 degrees.

2.) Mix eggs in a bowl. Make sure all the whites and yolks are well incorporated.

3.) Add salt and pepper (to taste.)

4.) Chop all the veggies into small pieces. Add the chopped veggies to the bowl of mixed eggs (except for the garnish).

5.) Butter or spray a pan with oil spray. (This is so that the eggs don’t get stuck to the pan and your guests have an easy time scooping out the frittata.)

6.) Pour the egg & veggie mixture into the buttered/sprayed pan.

7.) Place pan in middle rack of oven and cook for about 30 minutes. The edges of the frittata should be caramelized.

8.) Add a garnish of olive tapenade and a few of the halved cherry tomatoes or slices of roma tomatoes also work.

NOTES:

*You can prep this the night before by chopping up all your veggies and having them ready to go in the morning. Mixing the eggs ahead of time is not necessary since it only takes a few minutes to do this step.
*I recommend to serve this with slices of toasted french baguette so guests can pile the frittata on the baguette and eat much more easily.
*If you want to increase the amount of protein in this dish, you can easily add in small pieces of chicken or any leftover/plainly seasoned chicken.

Enjoy!

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