Greek Frittata Food

FETA AND SPINACH FRITTATA RECIPE

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, whisk together eggs, spices, baking powder, and pinch of salt.
• Add spinach and all remaining ingredients to the egg mixture. Mix well to combine.
• In a 12-inch cast iron skillet (or oven-safe skillet), heat 2 tbsp olive oil until shimmering but not smoking. Pour in the egg mixture. Give the skillet a gentle shake to allow the egg mixture to spread well. Cook on medium-high heat for about 4 minutes or so allowing the bottom of the eggs to settle. Transfer to heated oven to finish cooking (bake for 8 minutes or until eggs are cooked through and the top is firm and no longer runny.)
• Serve with 3-Ingredient Mediterranean Salad. Enjoy!

GREEK FRITTATA

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.

GREEK FRITTATA WITH DILL-FETA SALAD

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.

FETA FRITTATA

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.

GREEK FRITTATA WITH FETA AND SPINACH

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.

GREEK OVEN BAKED FRITTATA

Steps:

• Preheat your oven to 360°F (180°C)
• Place the potatoes in a pot with salted water, bring to a boil and cook for 15-20 minutes, or until cooked (time will depend on the size of the cubes).
• At the same time, put sausage, peppers, and mushrooms into the casserole, drizzle with half of the olive oil and bake for 15 minutes (if you use ham, you will add it in the next step along with the potatoes).
• After potatoes are cooked, drain them and transfer them to the casserole. Add the rest of the olive oil, salt, and pepper, and mix well. Bake in the oven for about 15 minutes more.
• Put the eggs, milk, parmesan and some salt into a bowl and whisk until eggs are broken up. Pour the egg mixture over the potatoes and continue baking until set and not wobbly, about 20-30 minutes. Eat!

GREEK FRITTATA

Steps:

• Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color. Stir in cheese; set aside.
• Heat oil in 10-inch ovenproof skillet over medium heat. Cook potatoes and oregano in oil 3 minutes, stirring frequently. Stir in spinach. Cook about 1 minute, stirring frequently, until potatoes are tender and spinach starts to wilt. Reduce heat to medium-low.
• Pour eggs over potato mixture. Cover and cook 7 to 10 minutes or until eggs are set almost to center and are light brown on bottom.
• Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until top just starts to brown.

GREEK FRITTATA WITH ZUCCHINI, TOMATO, FETA, AND HERBS

Steps:

• Pour the tomatoes into a colander placed in the sink and let tomatoes drain well.
• Cut ends off the zucchini, then cut it lengthwise into strips and then into 1/2 inch pieces.
• Preheat broiler. Heat olive oil in 10 or 12 inch heavy frying pan. Add zucchini, garlic, dried herbs and saute for 3 minutes. Add the tomatoes and cook 3 to 5 minutes more, until liquid from tomatoes is nearly all evaporated.
• Break eggs into a small mixing bowl and beat well. Pour egg mixture into pan with zucchini and spices; cook 2 to 3 minutes or until eggs have barely begun to set.
• Add half of Mozzarella cheese and Feta (and chopped fresh herbs, this is optional). Stir gently; cook about 3 minutes. Cook a few additional minutes with lid on the skillet. The cheese should be mostly melted and eggs fairly set before you put under the broiler.
• Remove lid and place under the broiler until top is slightly brown; watch carefully and rotate pan if needed to get an even browning. Remove from oven.
• Sprinkle the cooked frittata with the remaining fresh herbs (optional). Let the frittata sit for a couple minutes; then cut into pie shaped wedges to serve. Offer light sour cream as a garnish.

GREEK FRITTATA WITH SPINACH, OREGANO AND FETA CHEESE

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.

GREEK FRITTATA

Steps:

• Preheat oven to 350 degrees. 1. Beat together eggs, lemon juice, parsley and a pinch of salt. Stir in cheese and spinach. Reserve. 2. In a 12" nonstick ovenproof skillet, heat oil over medium heat. Add potatoes and onions; sprinkle lightly with salt. Cook over medium-low heat until potatoes are tender, about 8 minutes. Turn mixture with spatula occasionally, scrapping the bottom of the pan to prevent potatoes from sticking. Do not allow to brown. 3. Pour egg mixture over potatoes and onions, stirring gently (without scraping the bottom of the pan). Cook 2 minutes to set egg on bottom and side. 4. Cover and bake in a 350 degree oven for 10 minutes. Remove cover; bake until done. Center should be firm and almost dry, about 5 minutes. Let frittata cool 10 minutes. Lightly season with salt and pepper. 5. With a narrow spatula, loosen frittata around edges. Cut frittata into 8 pieces. Serve with lemon wedges and sprigs of parsley. TIP: Cut frittata into bite sized squares for hors d'oeuvres.

MY BIG FAT GREEK FRITTATA

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees F.
• In a large bowl, whisk eggs, cheeses, oregano, salt and pepper to taste.
• Heat oil and garlic in a large (12-inch) ovenproof nonstick skillet over medium-high heat until garlic starts to sizzle and turn golden. Add spinach and cook until excess moisture evaporates, about 1 minute. Add ham, shaking skillet to distribute evenly. Add egg mixture. Cook, without stirring, until eggs start to set around edges, about 1 minute.
• Transfer pan to oven and bake until frittata is puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges, and serve.

MEDITERRANEAN VEGETABLE FRITTATA RECIPE

Steps:

• Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.
• In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.
• Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.
• Turn the oven heat down to 400°F.
• In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.
• Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.
• Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).
• Serve with more feta cheese and a garnish of fresh parsley.

GREEK-STYLE BEEF STEW (STIFADO)

Steps:

• Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
• Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
• Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
• Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
• Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
• Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
• Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
• Taste and adjust seasonings before serving.