Greek frittata
The Greek frittata is a nutritious dish featuring eggs, feta cheese, and a medley of vegetables like spinach and artichokes. Its Mediterranean flavors are enhanced with spearmint, making it suitable for breakfast, brunch, or a light dinner.
Cook time 40 min
Prep time 15 min
Ingredients:
4 eggs8 egg whites
1/2 cup feta cheese
3 tbsp milk (1% fat)
1 tbsp spearmint
1.50 tsp salt
1/4 tsp black pepper
1.50 tsp olive oil
1 onion
3 cups artichokes
3 cups spinach
1 cup cherry tomatoes
2 tbsp cheddar cheese
1 short spray cooking spray oil
The Greek frittata is a delicious and nutritious dish that combines the flavors of Mediterranean cuisine with the versatility of a classic frittata. Packed with fresh vegetables, tangy feta cheese, and protein-rich eggs, this recipe is perfect for breakfast, brunch, or even a light dinner. The addition of spearmint adds a unique twist, making this dish a delightful treat for your taste buds.
Instructions:
- In a large mixing bowl, whisk together the 4 eggs and 8 egg whites.
- Add in the 3 tbsp of milk, 1/2 cup crumbled feta cheese, 1 tbsp chopped spearmint, 1.50 tsp salt, and 1/4 tsp black pepper.
- Mix well until all ingredients are fully combined. Set aside.
- Heat 1.50 tsp olive oil in a large, oven-safe skillet over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes, or until the onion is translucent.
- Add the chopped artichokes and continue to cook for another 3 minutes.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Add the halved cherry tomatoes and cook for an additional minute.
- Pour the egg mixture over the sautéed vegetables in the skillet. Make sure the vegetables are evenly distributed.
- Let cook on the stove for about 2-3 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven.
- Bake for 12-15 minutes, or until the frittata is puffed up and the center is fully set.
- Check that it’s cooked through by inserting a toothpick in the center; it should come out clean.
- Once the frittata is cooked, take it out of the oven and sprinkle the 2 tbsp of shredded cheddar cheese on top.
- Allow the residual heat to melt the cheddar cheese.
- Let the frittata cool for a couple of minutes before slicing.
- Serve warm and enjoy!
Cooking a Greek frittata is a simple yet rewarding experience that results in a flavorful and healthy meal. By following the steps and incorporating the tips provided, you can create a delicious dish that showcases the best of Mediterranean flavors. Enjoy your Greek frittata as is, or pair it with a fresh salad or crusty bread for a more substantial meal.
Greek frittata FAQ:
An oven-safe skillet around 10 to 12 inches in diameter is ideal for making a Greek frittata. This size allows for even cooking and proper setting of the eggs.
The frittata is done when it is puffed up and the center is fully set. You can check for doneness by inserting a toothpick into the center; it should come out clean.
Yes, you can substitute feta cheese with goat cheese or even ricotta for a different flavor. Just keep in mind that the taste and texture may vary slightly.
Store leftover frittata in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven or microwave before serving.
An overcooked frittata may appear dry and may have a rubbery texture. To avoid this, bake until just set and remove from the oven promptly.
Cooking Tips:
- Ensure all vegetables are uniformly chopped to ensure even cooking.
- Pre-cook the vegetables, such as onions, artichokes, and spinach, to remove excess moisture and enhance their flavors.
- Use a nonstick or well-seasoned cast-iron skillet to prevent the frittata from sticking.
- Whisk the eggs and egg whites vigorously to incorporate air, resulting in a light and fluffy frittata.
- Pour the egg mixture evenly over the vegetables to ensure consistent cooking.
- Cook the frittata over medium-low heat to avoid burning and to allow even cooking.
- Finish the frittata under the broiler for a few minutes to achieve a golden, slightly crispy top.
- Let the frittata rest for a few minutes before slicing to allow it to set and make cutting easier.
Nutrition Facts
7 ServingsCalories 120kcal
Protein 11g
Carbohydrates 7g
Fiber 1.89g
Sugar 2.06g
Fat 7g
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