Print

Big Fat Greek Frittata

Prep

Cook

Total

Yield 1 8" Frittata

Loukoumades, Moussaka and Yanni…three of the greatest things to come outta Greece!  In celebration of the Greek culture, we’re cooking up our Frittata with golden Greek touch!  ΖΗΤΩ Η ΕΛΛΑΣ! Long live Greece!

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

- (6) large Eggs: Available Here

- (1 1/2) Tablespoons Feta Cheese: Available Here

- (1/2) cup Baby Spinach: Available Here

- (5) Cherry Tomatoes: Available Here

- (5) Kalamata Olives (pitted): Available Here

- (3) Scallions: Available Here

- (1) Tablespoon Butter: Available Here

- (To taste) Salt: Available Here

- (To taste) Pepper: Available Here

YOU'LL ALSO NEED:

- Small (8 in.) Skillet: Available Here

- Silicone Spatula: Available Here

- Sharp Knife: Available Here

Instructions

Prepare the Eggs:

  1. Crack Eggs into a small Bowl. Add Salt and Pepper.  Whisk until thoroughly mixed.
  2. Add Feta Cheese to Beaten Egg. Give it a slight mix.

Prepare the Ingredients:

  1. Slice Olives and Tomatoes in Half.
  2. Cut whites of Scallions in to 1/4 inch slices.  
  3. Cut greens of Scallions in to 1/8 inch slices and keep for a garnish.
  4. Hand tear Baby Spinach into bite-sized pieces

Cook it up…first on the stove, then under the broiler:

  1. In a small frying pan over medium heat, add 1/2 Tablespoon of Butter.
  2. Immediately add Olives, Tomatoes, Baby Spinach and only the whites of the Scallions.
  3. Sauté until heated through and the Spinach is wilted and water has cooked out.
  4. Add remaining 1/2 Tablespoon butter to keep egg from sticking.
  5. Add Egg mixture and cook until the Egg starts to set firm up around the sides.
  6. Place under 400° broiler for about 4 minutes or until the egg is nice and golden brown on top.

Enjoy!

Courses Breakfast, Brunch

Cuisine Greek, Italian

Recipe by Tiny Kitchen Big Taste at https://tinykitchen.com/big-fat-greek-frittata