GREEK FRITTATA WITH DILL-FETA SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Whisk the eggs, 2 tablespoons water, a big pinch of salt and a few grinds of pepper in a medium bowl. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the garlic, scallion whites and oregano and cook until the scallions are golden, 1 to 3 minutes. Add the egg mixture and stir with a rubber spatula to evenly distribute the scallion mixture. Draw the edges of the egg toward the center of the pan with the spatula a few times. Reduce the heat to medium low and cook, undisturbed, until the edges and bottom are set but the top is still wet, about 4 minutes.
- Sprinkle the tomatoes, 1/2 cup feta and the olives on top of the frittata. Transfer to the broiler and cook until the top is just set and the edges are golden, about 4 minutes. Slide the frittata out of the pan onto a cutting board and let rest 5 minutes.
- Meanwhile, whisk the remaining 2 tablespoons olive oil, the vinegar and a pinch each of salt and pepper in a large bowl. Add the lettuce, dill and scallion greens; season with salt and pepper and toss. Sprinkle with the remaining 1/4 cup feta. Cut the frittata into wedges and serve with the salad.
Nutrition Facts : Calories 420, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 583 milligrams, Sodium 677 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams
COURGETTE AND FETA CHEESE FRITTATA
I'd had something similar as part of a tapas meal and thought I'd have a go. Yesterday I was given some garden fresh courgettes by a colleague and that's what set me off. I use a nonstick omelet pan that's about 8" dia and has quite steep sides.
Provided by Moyni
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- fry courgette in olive oil for 5 or so mins - if giving out a lot of moisture strain and return to pan.
- stir in dried mint (fresh would be much better if you have it.
- add crumbled cheese.
- add pepper and stir.
- pour in the beaten egg, aggitate with a spoon to distribute fairly thoroughly.
- cook on a low heat for 15-25 mins until set - using a plate turn the frittata over and slip back into pan to colour what was the top - it should be golden.
- eat hot, warm or cold, cut into wedges with crusty bread and a side salad?
Nutrition Facts : Calories 230, Fat 16.4, SaturatedFat 6.6, Cholesterol 339.5, Sodium 399.2, Carbohydrate 6.6, Fiber 1.6, Sugar 4.1, Protein 14.8
FAMILY-STYLE GREEK ZUCCHINI-AND-HERB FRITTATA
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- Heat the olive oil in a 10-inch nonstick cast-iron skillet over a medium high flame. When it is hot, add the zucchini and yellow squash. Season with salt and pepper. Saute until lightly caramelized, about 6 minutes.
- When the zucchini and yellow squash are browned and softened, add the garlic and cook for 1 more minute. Add the tomatoes and toss to warm through. Add the eggs and begin to stir with a silicone or rubber spatula. When the eggs begin to show signs of setting, season with salt and pepper and place the skillet in the oven.
- Cook the frittata until the center sets, about 20 minutes. Remove the frittata from the pan by turning it out or sliding it out with the help of a spatula underneath one side.
- Garnish the frittata with the feta cheese, dill and parsley.
GREEK FRITTATA
I can't go to Greece right now, but I can enjoy a frittata that borrows Greek flavors, for breakfast, or for lunch. Serve with a crusty bread, or toast, and fresh fruit.
Provided by Bibi
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.
- Warm thawed hash browns in the microwave for 1 to 2 minutes.
- Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.
- 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.
- Arrange red onion and tomato slices on top and garnish with oregano sprigs.
- 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.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 9.5 g, Cholesterol 226.3 mg, Fat 16.8 g, Fiber 1.2 g, Protein 10.8 g, SaturatedFat 8.9 g, Sodium 487.2 mg, Sugar 3.2 g
GREEK FRITTATA WITH FETA AND SPINACH
This frittata calls for fresh vegetables and a Greek cheese called Kasseri. It has a unique, unmistakable taste, so substitutes are not recommended.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
- Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
- Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.
Nutrition Facts : Calories 474 calories, Carbohydrate 16.8 g, Cholesterol 162.1 mg, Fat 20.9 g, Fiber 11.2 g, Protein 10.5 g, SaturatedFat 7.1 g, Sodium 486.4 mg, Sugar 5.8 g
FETA FRITTATA
Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. -Marjorie Dodero, Seal Beach, California
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Heat a lightly oiled 6-in. nonstick skillet over medium heat. Saute onion and garlic until tender. Whisk the eggs, egg substitute and 3 tablespoons feta cheese. Add egg mixture to skillet (mixture should set immediately at edges). Cover and cook until nearly set, 4-6 minutes., Sprinkle with tomato and remaining feta cheese. Cover and cook until eggs are completely set, 2-3 minutes longer. Let stand for 5 minutes. Cut in half; serve with avocado and sour cream.
Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 345mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
GREEK FRITTATA WITH SPINACH, OREGANO AND FETA CHEESE
Make and share this Greek Frittata With Spinach, Oregano and Feta Cheese recipe from Food.com.
Provided by MilanzMom
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 teaspoons of olive oil in a skillet over medium-high heat.
- Add the spinach, season with salt and pepper. Toss quickly until leaves are barely wilted, about 30 seconds. Remove from heat, drain and set aside.
- Whisk the eggs, cheese, oregano, salt and pepper together until thoroughly combined.
- In an 8" or 10" ovenproof skillet, heat 2 teaspoons of olive oil over medium heat.
- Add the onion and cook until soft and translucent, about 5 minutes.
- Add the spinach and turn the heat to low.
- Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15 to 20 minutes. Meanwhile, preheat the broiler.
- Place the skillet under the broiler for 30 to 45 seconds to finish cooking the top.
Nutrition Facts : Calories 200.3, Fat 15.1, SaturatedFat 6.2, Cholesterol 304.2, Sodium 380.8, Carbohydrate 3.6, Fiber 0.7, Sugar 2.2, Protein 12.4
GREEK ZUCCHINI & FETA BAKE
Steps:
- Preheat oven to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the zucchini, half of the onions and 1/2 teaspoon oregano; cook and stir 8-10 minutes or until zucchini is crisp-tender. Remove from pan. Repeat with remaining vegetables. Return previously cooked vegetables to pan. Stir in salt and pepper. Cool slightly., In a large bowl, whisk eggs and baking powder until blended; whisk in yogurt and flour just until blended. Stir in cheese, parsley and zucchini mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with paprika., Bake, uncovered, 30-35 minutes or until golden brown and set. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 231 calories, Fat 13g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 583mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
COURGETTE & FETA FRITTERS
Thanks to Riverford for this recipe. Perfect topped with parma ham and poached eggs.
Provided by nikita_84
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- To make the fritters, put the grated courgette in a large mixing bowl and sprinkle with salt. Leave for 10 minutes. Drain off any liquid that has accumulated, then place the courgettes on a clean tea towel and squeeze out as much liquid as you can.
- Put the courgette back in the bowl, add the flour and eggs and mix well. Now add the spring onions, feta, garlic, herbs, chilli if using and seasoning (go easy on the salt as you have already salted the courgettes) and mix once more. Heat the oil in a frying pan over a medium heat.
- Carefully drop spoonfuls of batter into the oil, using about 2 tablespoons batter for each fritter and patting them down so they flatten slightly in the pan. Fry gently until golden brown on both sides. Drain on kitchen paper and keep warm until all the fritters are ready.
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Cuisine Greek RecipesTotal Time 25 minsCategory July Seasonal RecipesCalories 331 per serving
- Heat the grill to medium. Heat 2 tbsp olive oil in the frying pan over a medium heat. Add the courgettes to the hot pan and cook, turning occasionally, for 4-5 minutes until tender and lightly golden. Stir in the garlic and chopped tomatoes and cook for 2-3 minutes.
- In a large bowl, beat the eggs and season with salt and pepper. Add the dill and the courgette and tomato mixture and stir well.
- Add the remaining olive oil to the frying pan and, when hot, pour in the courgette and egg mixture, then crumble the feta over the top. Reduce the heat to low and cook gently for 8-10 minutes or until the frittata is set and golden underneath and only the top is still runny.
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Ratings 6Category Main CourseCuisine BritishTotal Time 15 mins
- In a large frying pan heat 1 tablespoon of oil and cook the courgettes, spring onions, roasted red pepper and thyme for 3-4 minutes until tender.
- Whisk together the eggs, milk, salt, and pepper in a jug then pour into the frying pan. Give it a quick stir to distribute the vegetables evenly then cook for 4-5 minutes on a low heat.
- Whilst the frittata is cooking on the hob, preheat the grill. Sprinkle the cubed feta cheese on top of the frittata and place under the grill for 2 more minutes of cooking until it is nicely set. Watch it carefully to make sure it doesn't get too brown on top.
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