My Big Fat Greek Frittata Food

GREEK FRITTATA WITH SPINACH AND FETA

Steps:

• Preheat your oven to 350F degrees. In a medium bowl, whisk together the egg substitute, feta cheese, dill, said and black pepper. Set the bowl aside.
• Spray a large (10-inch) ovenproof skillet with nonstick spray and set it over medium-high heat. When the pan is hot add the onion, and cook, stirring often until it has softened, about 6 minutes or so.
• Add the spinach, a handful at a time, stirring and tossing it around in the pan until wilted. Add the roasted pepper and tomatoes, and cook, stirring occasionally, for about 1 minute more.
• Pour the egg mixture into the skillet and cook until the bottom begins to set, about 5 minutes.
• Transfer the skillet to the preheated oven and bake until the center is set, 15 to 20 minutes. Remove from the oven and cut into 4 even wedges.
• Serve hot, warm or at room temperature.

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 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.

MY BIG FAT GREEK BURGERS

Steps:

• Click here to see how she does it.
• In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.
• Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.
• Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.
• Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.
• To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.

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.

MY BIG FAT GREEK BURGER

Steps:

• Combine all ingredients for the yogurt sauce in a small bowl. Cover and chill until ready to serve.
• To prepare the burgers combine the spinach, feta, and herbs together in a medium bowl until just mixed. Gently fold in the ground beef taking care not to over mix as that will toughen the burger. Divide the mix into fourths and shape into patties.
• Prepare your indoor grill with a light coating of olive oil, olive oil flavored cooking spray would work well here. Cook the burgers about 4 minutes on the indoor grill.
• To serve your burgers, split the warmed pita bread and the burgers. Allow diners to adorn with onion slices, cucumbers, tomatoes and sauce to taste.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)

Steps:

• Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
• Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
• Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
• While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
• Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
• Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
• Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

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.

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.