Greek Frittata recipe

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Ingredients

1 teaspoon unsalted butter
1 cup frozen cubed hash brown potatoes, thawed
⅔ cup crumbled feta cheese
½ cup chopped fresh spinach
½ cup roasted red bell peppers, drained, cut into 1/2-inch strips
½ cup artichoke hearts, drained and chopped
8 large eggs
½ cup heavy cream
1 ½ teaspoons Greek seasoning
1 pinch salt and ground black pepper to taste
3 slice (blank)s slices red onion, about 1/8-inch thick
4 slices tomato, about 1/4-inch thick
2 sprigs fresh oregano

Nutrition Info

219.1 calories
carbohydrate: 9.5 g
cholesterol: 226.3 mg
fat: 16.8 g
fiber: 1.2 g
protein: 10.8 g
saturatedFat: 8.9 g
servingSize: -
sodium: 487.2 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.

  2. Warm thawed hash browns in the microwave for 1 to 2 minutes.

  3. Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.

  4. Stir eggs and cream together in a second bowl until well blended. Season with Greek seasoning, salt, and pepper. Add hash brown mixture and stir to combine. Pour mixture into the prepared skillet.

  5. Arrange red onion and tomato slices on top and garnish with oregano sprigs.

  6. Bake in the preheated oven until eggs are set and the top is lightly browned, 30 to 35 minutes. Allow to cool in the pan slightly, and serve warm.

Recipe Yield

8 servings

Recipe Note

I can't go to Greece right now, but I can enjoy a frittata that borrows Greek flavors, for breakfast, or for lunch. Serve with a crusty bread, or toast, and fresh fruit.

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