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Greek Frittata
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Delicious Greek frittata with feta cheese and oregano, perfect for breakfast or lunch. Serve with crusty bread and salad for a satisfying vegetarian meal.
Ingredients:
  • 1 teaspoon unsalted butter
  • 1 cup frozen cubed hash brown potatoes, thawed
  • 0.66666668653488 cup crumbled feta cheese
  • 0.5 cup chopped fresh spinach
  • 0.5 cup roasted red bell peppers, drained, cut into 1/2-inch strips
  • 0.5 cup artichoke hearts, drained and chopped
  • 8 large eggs
  • 0.5 cup heavy cream
  • 1.5 teaspoons Greek seasoning
  • 1 pinch salt and ground black pepper to taste
  • 3 slices red onion, about 1/8-inch thick
  • 4 slices tomato, about 1/4-inch thick
  • 2 sprigs fresh oregano
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C), then smoothly butter a 10-inch nonstick, ovenproof skillet.
  • Microwave thawed hash browns for 1-2 minutes until warm.
  • Mix the hash browns with feta cheese, spinach, red peppers, and artichokes in a bowl.
  • Blend eggs and cream in a separate bowl until smooth. Season with Greek seasoning, salt, and pepper. Mix in hash brown mixture. Transfer the whole mixture to the skillet.
  • Layer red onion and tomato slices beautifully on top and adorn with fresh oregano sprigs.
  • Place in the preheated oven until eggs are cooked through and the top turns golden brown, approximately 30 to 35 minutes. Let it cool in the pan for a bit, then serve while still warm.

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