Greek-Inspired Veggie Frittata

29 Jul

Love the taste & texture of an omelette, but don’t quite have the technique mastered? Try a frittata! A cousin to the omelette, this egg dish is simple, healthy, and oh so versatile, plus it comes out really pretty without much effort! I chose to make a Greek-inspired version, but you could use whatever vegetable-cheese-herb combination you like. It’s great for your dinner after a trip to the farmer’s market, or to use up those leftover veggies in the fridge before they go bad.

Whether for breakfast, lunch or dinner, for your family or a weekend brunch crowd, this frittata is sure to please. Eat it warm, cold, or as leftovers. Serve it up with a salad, as I did (below), some fresh-baked bread, or eat it on its own. You can’t go wrong!

Greek Veggie Frittata, based on directions found on Food52

Serves 4

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 4 handfuls fresh, washed baby spinach
  • 1 large tomato, chopped (or equivalent amount in smaller tomatoes)
  • fresh or dried basil, to taste
  • fresh cracked sea salt & black pepper, to taste
  • 7 eggs
  • 6-7 tbsp skim milk (or non-dairy milk, or cream)
  • 3-4 tbsp crumbled feta cheese

In a large oven-proof frying pan, heat olive oil over medium-high heat on the stove. Add in the onion and garlic, and cook until translucent, about 5-7 minutes.

Preheat your broiler so it’s ready to go when you need it. (No broiler on your oven? Just set your oven to its highest possible temperature!)

Add in half the spinach and cook until wilted, about 2 minutes. Stir well, and add in the rest of the spinach and chopped tomato – stir everything together and cook until all spinach is wilted. Add in the basil, salt and pepper and stir together.

Greek-Inspired Veggie Frittata

I’m wilting!

In a mixing bowl, crack your eggs and add the milk. Whisk well with a fork, as if you’re going to make scrambled eggs.

Greek-Inspired Veggie Frittata

Mmmm veggies

Spread the veggies evenly in the pan, and carefully pour in your egg mixture, to cover the entire thing. Sprinkle the crumbled feta cheese all over the top – use as much or as little as your taste buds prefer.

Greek-Inspired Veggie Frittata

Add in the eggs and cheese.

Let this cook on medium-high heat for about 10 minutes. With a spatula, occasionally lift the sides of the egg dish, to let the uncooked egg flow underneath, allowing that to cook as well. Do this around the entire edge of the pan several times – a neat little trick!

Once it looks like the egg is almost completely cooked, remove from the burner, and slide it into the broiler. Check it after 2 minutes – you want the top to be nearly golden brown, with the egg cooked all over. DON’T leave the kitchen for this part! It’s crucial you pay attention (and use an oven mitt to grab the handle).

Remove from broiler (and turn it off immediately) and allow to cool for 5 minutes before serving. Slice it like a pie, into four pieces, and serve it up!

Greek-Inspired Veggie Frittata

Perfect color from the broiler.

Greek-Inspired Veggie Frittata

Yummy!

While this cooked, I tossed together a simple raw corn & broccoli salad as a side dish. For four people:

  • 2 ears raw corn on the cob, shucked and washed
  • 1 head of broccoli, washed
  • 2-3 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • cracked sea salt & black pepper, to taste

Use a large, sharp knife to cut the kernels off the corn cobs. Transfer kernels to a serving bowl.

Chop broccoli into small florets and add to the serving bowl.

Drizzle vinegar and oil on top, crack the salt and pepper onto it, and mix well to combine. Let this sit in the juices until you’re ready to eat, and serve into bowls!

Greek-Inspired Veggie Frittata

Raw, cooked, just gimme veggies!

Greek-Inspired Veggie Frittata

All balsamicky

If you try out this frittata recipe, let me know what veggies you ended up using! I’m always looking for new combinations on old favorites 🙂

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2 Responses to “Greek-Inspired Veggie Frittata”

Trackbacks/Pingbacks

  1. Tangy Brussels Sprouts | Eat, Drink, Be Healthy! - August 1, 2013

    […] Pick some up at the store next time. Give it a shot. You might surprise yourself and your family. These make a perfect side dish to just about anything. We happened to eat them along with this veggie frittata! […]

  2. Broccoli Frittata | Eat, Drink, Be Healthy! - September 19, 2013

    […] into broccoli? Or into having the oven heat up your house for this long? Try this Greek-inspired frittata. Also […]

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