Greek Inspired Frittata
I have been on such a Greek kick lately. I love the fresh lemon and herbs, the briny olives, and the salty feta cheese. This frittata combines all of those flavors to make a savory breakfast or lunch that can be served warm or at room temperature. You can add smoked chicken sausage to this or leave it as is for a great vegetarian brunch option.
Ingredients
8 large eggs
1/2 cup half and half
1 yellow onion, diced
4 cups chopped fresh baby spinach
1/2 tsp. dried oregano
Pinch red pepper flakes
1/2 cup crumbled feta cheese
1/4 cup chopped pitted kalamata olives
1/2 tsp. kosher salt
1/4 tsp. black pepper
Lemon zest
Hot sauce (optional)
Olive oil
Nonstick cooking spray
Recipe:
Preheat the oven to 350 F. Spray a deep dish pie pan with nonstick cooking spray.
Heat 1 tbsp. olive oil in a pan over medium heat. Add chopped onions to the pan and season with a pinch of salt. Sweat onions in the pan until softened, about 8 minutes.
Add the chopped spinach to the pan with another pinch of salt and cook until the spinach is wilted. Add the oregano and red pepper flakes and cook for another minute. Transfer the spinach and onion mixture to the bottom of the prepared pie pan.
In a large bowl, whisk eggs, half and half, zest from 1 lemon, kalamata olives, feta cheese, kosher salt, and black pepper. You can also add a few shakes of your favorite hot sauce.
Pour the egg mixture over the spinach and onions in the pie pan.
Bake at 350 F for 30-35 minutes or until the center of the frittata is set.
Allow the frittata to cool for a few minutes and turn out onto a platter.
Slice the frittata into 6 pieces. Serve warm or at a room temperature.
Cook’s Notes:
I like to make a frittata on Sundays and portion into containers for the work week. It is an easy way to have a tasty breakfast in a pinch!
