Greek Frittata

2 Reviews
ADD YOUR REVIEW
Photo: Kirsten Strecker
Prep Time
10 Mins
Other Time
30 Mins
Yield
Makes 4 servings
By Frank Mentesana
September 2006
RECIPE BY Real Simple

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

Nutritional Information

  • Calories 461
  • Caloriesfromfat 68%
  • Fat 35g
  • Satfat 4g
  • Cholesterol 579mg
  • Sodium 1,868mg
  • Carbohydrate 8g
  • Fiber 2g
  • Sugars 5g
  • Protein 26g

How to Make It

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.

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Ratings & Reviews

dbiedenweg's Review

LisaSuzanne
May 27, 2010
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.

LisaSuzanne's Review

dbiedenweg
May 03, 2010
Absolutely delicious! We made it for Easter Brunch and it was a bigger hit than the ham! Will definitely make again.
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