Greek Frittata

A colorful frittata seasoned with fresh dill and packed with eggs, breakfast sausage, roasted red peppers, spinach, tomatoes and feta cheese.

Italian in origin, a frittata combines eggs with whatever ingredients you happen to have on hand be it meat, vegetables, herbs or a combination of all three.

I sound like I know what I’m talking about, don’t I? Thanks to the hundreds of frittatas sprawled across the web that I’ve drooled over.

It isn’t from experience because I never made one before. Ever. What an embarrassment for my Italian ancestry.

I’m completely prepared to make up for lost time. Frittatas are the bomb! Even cold from the fridge. At midnight.

Greek Frittata

Rating: 51

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 4 servings

Greek Frittata

A colorful frittata seasoned with fresh dill and packed with eggs, breakfast sausage, roasted red peppers, spinach, tomatoes and feta cheese.

INGREDIENTS:

8 ounces breakfast sausage links, cut into 1/2" long pieces
olive oil, for sauteing and greasing pan
2/3 cup onion, diced
1 roasted red pepper, diced
sear or kosher salt and fresh black pepper
8 jumbo eggs
2 tablespoons heavy cream or milk
2 tablespoons fresh dill, chopped
2 cups baby spinach leaves, rough chopped
heaping 1/2 cup crumbled feta cheese
1 plum tomato, diced, seeds removed

INSTRUCTIONS:

  1. In a large skillet cook the sausage over medium heat. Remove to a paper towel lined plate.
  2. Preheat oven to 400 degrees F. Drain off the grease; add a tablespoon of oil and saute onion and red pepper over medium-low heat 3-4 minutes, seasoning well with salt and pepper.
  3. While the onion is cooking whisk the eggs, milk and a very generous pinch or two of salt together until fluffy. Season with pepper and whisk in the dill and onions/pepper.
  4. Grease a 10" frying pan or line with parchment and spray lightly with nonstick spray. Pour the eggs in the pan and place the sausage rounds all over followed by the spinach. Sprinkle the feta and tomatoes over the top.
  5. Bake about 20 minutes until firm in the center. Cut into wedges and serve.
http://www.cinnamonspiceandeverythingnice.com/greek-frittata/

Comments

  1. Louanne says

    Delish! I remember making a crustless quiche with similar ingredients, but can’t find it on the blog..at any rate, you’re right, Kalamatas just make it sublime…

  2. Catherine says

    Dear Reeni, This is one of my favorite meals. I like to use things up from the frig with a great dish like this. It is always satisfying and delicious with a good cup of coffee and toast. Blessings dearest. Catherine xoxo

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>