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  • Laura Cognetti

Greek Frittata

Eggs are an item that I feel should be at every brunch, but I always struggle with how to make the dish more excited than just scrambled eggs. I have an amazing recipe for an egg casserole, but it takes almost an hour to bake, and no one has that kind of time in the morning. This frittata recipe gives such an amazing flavor, while staying relatively healthy. The biggest perk is that you can have it on your table in about 30 minutes. Thanks for following along- don't forget to follow me on Facebook (Great Kitchen Escape) and Instagram (greatkitchenescape)!~LC

As always, gather up your ingredients. Wash and dry produce, ensure that you rinse of all of the sediment from the spinach. Prepare your egg base by whisking together the eggs, heavy cream and salt & pepper blend. Core and dice half of a tomato, dice onion and mince garlic.

In a 10 inch nonstick, oven safe skillet over medium heat, melt together the oil and butter. Add the onions and garlic and cook for 2 minutes. Add the tomatoes and spinach, stirring occasionally- cook for 3 minutes.

Give the eggs a quick whisk to ensure that they are mixed well and pour into the hot skillet. Quickly mix around to make sure that the vegetables are uniform throughout. Turn heat down to low-medium and cover. Let cook for 10 minutes.

Uncover and pop in the oven to broil for 2 minutes until lightly brown. Serve warm. Enjoy!

Greek Frittata

7 eggs

¼ cup heavy cream

1 teaspoon salt and pepper blend

1 Tablespoon butter

1 Tablespoon olive oil

1 clove garlic

¼ red onion

2 ounces fresh spinach

½ tomato

2 ounces feta cheese

1. Wash and dry all produce, making sure to rinse any sediment off the spinach. Whisk together eggs, heavy cream and salt & pepper blend- place to the side.

2. Remove rough stems from spinach. Core and dice tomato. Dice red onion and mince garlic.

3. In a 10 inch nonstick, oven safe skillet melt together oil and butter over medium heat. Add onions and garlic, cook for 2 minutes. Add tomatoes and spinach, cook for 3 minutes and mix occasionally as cooking. Give eggs an additional whisk and pour into hot skillet, quickly mix together to ensure uniform consistency, top with crumbled feta. Turn heat down to low-medium, cover and let cook for 10 minutes.

4. Remove cover and place under broiler for 2 minutes until light brown. Enjoy.

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