Greek Style Frittata
- Preparing Time: 25 minutes
- Total Time: 10 minutes
- Served Person: 6
- 5 eggs
- 2 tablespoons olive oil
- 2 tablespoons fresh oregano chopped
- smoked paprika
- salt & pepper to taste
- 4 asparagus spears (up to 6), cut in 2 pieces
- 1/2 red onion coarsely chopped
- 1/4 cup sun-dried tomatoes (i used the kind packed in oil, but dried & reconstituted ones a
- 4 roasted artichoke hearts cut in 4-6 wedges
- 1/2 cup pitted kalamata olives coarsely chopped
- 1/2 cup feta cheese (up to 1 cup), crumbled
- Carbohydrate 15.2761533333333 g
- Cholesterol 892.375 mg
- Fat 26.060035 g
- Fiber 6.26498340710004 g
- Protein 31.6870383333333 g
- Saturated Fat 8.72664166666667 g
- Serving Size 1 1 Serving (342g)
- Sodium 682.847666666667 mg
- Sugar 9.01116992623329 g
- Trans Fat 3.78628533333334 g
- Calories 410 calories
As a working mom, I'm always looking for quick and easy recipes that are also healthy and delicious. This Greek-style frittata is a lifesaver! It's packed with protein and veggies, and it's so simple to make. I love using my Lodge cast iron skillet to make this frittata. It heats evenly and creates a beautiful golden crust on the bottom. I also love that this frittata is so versatile. I can add whatever veggies I have on hand, and it always turns out great. This morning, I added asparagus, onions, tomatoes, artichoke hearts, and olives. The feta cheese and oregano give the frittata a delicious Greek flavor.
This frittata is so easy to make ahead of time, which makes it perfect for busy mornings. I often make it on the weekend and reheat it during the week for breakfast or lunch. It's also a great option for potlucks or picnics. I always get rave reviews when I bring this frittata to a gathering.
Step-by-step
- Preheat oven to 350F/ 180C
- Beat eggs with olive oil and set aside.
- Sauté onions and asparagus in a skillet until onions are translucent.
- Add tomatoes, artichoke hearts, and olives to the skillet and sauté briefly.
- Add feta, oregano, salt, and pepper to the eggs and pour over the veggies.
- Cook eggs until they begin to set around the edges.
- Sprinkle with paprika and bake for 15 minutes or until set and golden.
- Slide the frittata onto a serving plate.
