Greek Frittata

Frittatas are the ideal meal. They are quick (20 minutes or less), easy to make and all in one pan. I could make them in my sleep because I’ve made so many. Frittatas are the lazy cook’s omelet and they are almost impossible to make wrong.

This is one of my favorites from my days at the B&B. I like to serve frittatas with roasted potatoes and a simple green salad for dinner or with bacon for breakfast.

Little known fact, frittatas also make excellent leftovers. They are great for lunch a day or two later.

You can make this frittata with lots of ingredients or only a few. I have made it with just spinach and feta and other times I like to add sun-dried tomatoes, onions and even black Kalamata olives. Frittatas are great because they are a base that you can add anything to, whatever you have leftover in your refrigerator.

They can be served with roasted potatoes and a salad for a great summer time meal. In the winter you can serve them with bacon and biscuits for something a little heavier.

Technique for Cooking a Frittata

The trick to making a good frittata is to pour the eggs into the skillet and let then sit until you can see the bottom becoming solid. Then you lift up the edges and tilt the pan to allow the liquid parts to get under the edges.

You don’t want to stir the eggs like you do when you make scrambled eggs. You just add your ingredients and push them in with the edge of your spatula a little bit. You can leave all of the cheese on the top layer so it melts a little when you finish under the broiler.

Remove the frittata from the heat when the tops still is wet and runny looking. The Frittata is finished under the broiler, which makes it puff up. I finished mine in my new Breville Oven, my favorite new appliance. .

This recipe serves two, but it's easy to double. Try it for a quick and easy meal.

Cast Iron skillet

– 6 Eggs
– 1/4 cup milk
– 1/4 cup feta
– handful of fresh spinach
– salt & pepper
– 2 tablespoons of butter
– optional – sun dried tomatoes
– optional – black olives

Scramble 6 eggs in a bowl.
Add milk, salt and pepper
Heat butter in a skillet. I like to use seasoned cast iron.
Preheat broiler.
Pour eggs into heated skillet, but don’t stir or scrape. Let the eggs begin to get a solid layer.
Lift the solid layer of eggs up on the edges and lift the pan so that the liquid egg flows under (see photos at the bottom).
When there is still a liquidy layer at the add the spinach, feta and optional ingredients (tomatoes and olive). Don’t stir the toppings in, but instead poke them in from the top.
Put the pan under the broiler until the top is not liquid.

I like the recipe with sun-dried tomatoes instead of fresh tomatoes because tomatoes have too much liquid and make the frittata watery.

I often just make the frittata with spinach and feta and have fresh tomatoes and a salad.

Recipes

Greek frittata

Here are some additional photos to help you see the frittata cooking process from start to finish.