I’ve never tried frittatas before….but I sure did know that they were easier than making omlettes and when you have to serve breakfast for a crowd, making omlettes is a strenuous deal. I had to make something quick for a breakfast potluck gathering at a friend’s house. I decided to make a frittata and it came out perfect.
This frittata is filled with Greek flavors of spinach, onion, garlic and oregano and with an extra perk from some feta cheese. The dish serves 8-10 people and took less than 20 minutes to make.
1/2 package of frozen chopped spinach(I thawed the whole package overnight in the fridge, cut it in half)
1 small onion
1 tbsp garlic flavored olive oil
1 tbsp butter
1/4 cup half and half
1/2 tsp ground black pepper + another 1/2 tsp
1 tsp dried oregano
1/2 tsp salt
1/2 cup feta cheese
In a 10 inch non stick skillet over medium high heat add the butter and the garlic olive oil. When the butter melts, swirl it around the edges of the pan, so as to grease all the sides. Add the onion and a pinch of salt. Let it slowly saute and caramelize. Add the frozen spinach next and saute until the moisture is all evaporated. Add a half tsp salt and a 1/2 tsp of ground black pepper and stir.
Meanwhile preheat the broiler on high. Whisk the eggs, half and half, the remaining salt and pepper, the oregano and the feta cheese until well combined. Reduce the heat to medium and pour in the eggs. Wait until the edges set and check by running a spatula around them. Place the skillet under the broiler about 3-4 inches away and watch carefully. In about 3-4 minutes you should see the top puff and get golden brown. Remove the skillet from the oven.
Run your spatula around the edges and gently slide it on to a cooling rack. Cut into wedges/squares and serve.
Verdict: Super fluffy and tasty. Since it was full of vegetable goodness we didn’t feel guilty devouring these for breakfast. Very filling too. The oregano adds a nice spice to it.Pin It