I used my regular oven and after the 30 min the dish was still very soupy. I gave it another 20 minutes to firm up. I reduced the Feta to 4 oz because that's all I had and I reduced the Kosher salt to 1 tsp because the Feta is quite salty. The end result was delicious and I will make this again, however I only gave it 3 stars because I had to increase the cooking time by so much. Using a toaster oven might make the difference there.
Greek Frittata
Photo: Kirsten Strecker
Yield: Makes 4 servings
Recipe from
More From Real Simple
Recipe Time
Prep Time:
Other:
30 Minutes
Nutritional Information
Amount per serving
- Calories: 461
- Calories from fat: 68%
- Fat: 35g
- Saturated fat: 4g
- Cholesterol: 579mg
- Sodium: 1,868mg
- Carbohydrate: 8g
- Fiber: 2g
- Sugars: 5g
- Protein: 26g
Ingredients
- 3 tablespoons olive oil
- 10 large eggs
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 5-ounce bag baby spinach
- 1 pint grape tomatoes, halved
- 4 scallions (white and green parts), thinly sliced
- 8 ounces Feta, crumbled
Preparation
- Heat toaster oven to 350° F.
Add the oil to a 2-quart casserole and transfer to oven for 5 minutes.
Meanwhile, in a bowl, whisk together the eggs, salt, and pepper. Add the spinach, tomatoes, and scallions and combine. Gently stir in the Feta.
Remove casserole from oven. Pour the egg mixture into casserole. Bake until the frittata is browned around the edges and slightly puffed and a knife comes out clean, 25 to 30 minutes.
Greek Frittata Recipe at a Glance
- COURSE: Breakfast/Brunch, Main Dishes
- CUISINE: Greek
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- PUBLICATION: Real Simple
More Recipes for Breakfast/Brunch
-
Greek Artichoke-Spinach Frittata
Oxmoor House -
Greek Frittata
Oxmoor House
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy