Greek Frittata

Try this easy breakfast or lunch frittata filled with Greek flavors like feta cheese and oregano. Serve with some crusty bread and a salad for a complete vegetarian meal.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 219 Calories

Ingredients

• ½ cup heavy cream
• ½ cup chopped fresh spinach
• 1 pinch salt and ground black pepper to taste
• 1 teaspoon unsalted butter
• 2 sprigs fresh oregano
• 8 large eggs
• ½ cup artichoke hearts, drained and chopped
• ⅔ cup crumbled feta cheese
• 1 cup frozen cubed hash brown potatoes, thawed
• ½ cup roasted red bell peppers, drained, cut into 1/2-inch strips
• 1 ½ teaspoons Greek seasoning
• 3 slice (blank)s slices red onion, about 1/8-inch thick
• 4 slices tomato, about 1/4-inch thick

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.

Step 2

Warm thawed hash browns in the microwave for 1 to 2 minutes.

Step 3

Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.

Step 4

Stir eggs and cream together in a second bowl until well blended. Season with Greek seasoning, salt, and pepper. Add hash brown mixture and stir to combine. Pour mixture into the prepared skillet.

Step 5

Arrange red onion and tomato slices on top and garnish with oregano sprigs.

Step 6

Bake in the preheated oven until eggs are set and the top is lightly browned, 30 to 35 minutes. Allow to cool in the pan slightly, and serve warm.