Dig In With Dana

Dig in (Phrasal verb): 1. To delve into 2. To begin to eat heartily 3. To begin work with great determination

Greek Frittata

Greek Frittata
GFHYVT
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Greek Frittata is a vegetarian and gluten free quiche you’ll want to add to your line up of simple but special recipes.

All you need to make greek Frittata
With just twelve ingredients, this oven baked casserole is a great dish for your next family brunch, lunch or dinner. It’s gluten free and vegetarian friendly.  I love the combination of Greek feta cheese with spinach and artichokes, but feel free to substitute any combination you have or use what’s in season.
Whisk together wet ingredients.
Using egg whites lightens the dish and reduces both calories and cholesterol. 
Whisk the eggs well to break up the chunks of feta cheese or use a small electric hand held mixer.

 

 

Greek Frittata











Add chopped mint.
Add in chopped fresh mint or parsley.
How to finely chop an onion.
Slice the onion into halves and then slice down vertically along the natural lines of the onion. Then cut the onion horizontally in three layers, leaving the onion intact at the end. Slice down vertically again along the cut lines to make small “dice” or cubes.
Measure and line up all your ingredients first.
Measure out all the vegetables and line them up next to the stove to sauté quickly and efficiently.
Start by sautéing a chopped onion.
Saute onions.
Cook onion over medium heat until translucent.
Add in artichokes.
Add artichokes.
Add in fresh spinach leaves.
and spinach
Season vegetables for Greek Frittata with salt and pepper.
and season with salt and pepper.
Remove vegetables from heat and stir in tomatoes.
Remove from heat, add in tomatoes and stir to combine.
Use a pie pan sprayed with non-stick cooking spray or rub with olive oil.
Preheat pie pan or casserole dish, then spray with Pam.
Add vegetables to pie plate.
Think of combining different colorful vegetables for an eye catching and flavorful frittata.
Pour in liquid egg mixture and top with shredded cheese.
Pour egg mixture over the vegetables. Add a little cheese on top to make it golden brown delicious.
Bake until golden brown delicious.
Serve greek frittata with salad and fresh fruit for a delicious lunch or light dinner.
For best results, let the frittata cool before slicing. 
Meal planning idea: Make a day ahead, slice while cold and reheat at 350 F, covered until hot. Serve straight from the pan.
Garnish Greek Frittata with salad leaves and grapes or fresh fruit in season.
Dig in to Greek Fritatta. It’s a versatile, one pan meal you’ll enjoy making to suit your taste, for any meal, any time of year.
 

 

 

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Greek Frittata

  • Author: Dana Gerard
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6-8 servings 1x
  • Category: Main Dish
  • Cuisine: Greek

Adapted from Everyday Food Light by the Kitchens of Martha Stewart Living

Ingredients

  • 4 large eggs
  • 8 large egg whites
  • ½ cup crumbled feta cheese
  • 3 tablespoons milk or milk alternative
  • 1 tablespoon fresh mint or parsley, chopped
  • Kosher salt and ground black pepper
  • 1 ½ teaspoons olive oil
  • 1 small onion, chopped
  • 1 can artichoke hearts, drained and quartered
  • 3 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons shredded cheddar or parmesan
  • Spray Pam or cooking spray

Instructions

  1. Preheat oven to 450 F. Place highest baking rack in the middle of the oven.
  2. When oven has reached 450 F, place a glass pie pan or 8 x 8 casserole dish in oven to heat up.
  3. In a large bowl, combine wet ingredients: whole eggs and egg whites, feta cheese, milk, herbs and a teaspoon of salt and ¼ teaspoon pepper. Whisk well for about a minute to break up the cheese and set aside.
  4. Sauté vegetables. In a large skillet, heat up 1 ½ teaspoons olive oil. Add chopped onion and cook over medium heat, stirring occasionally, until translucent, about 5 minutes. Add a few tablespoons of water to the pan if onions start to stick.
  5. Add artichokes and spinach and cook until spinach wilts, about 5 minutes.
  6. Remove from heat, add in tomatoes, ½ teaspoon salt and a pinch of pepper and stir to combine.
  7. Remove pan from hot oven. Spray with Pam and carefully load hot vegetables into the bottom of the pan.
  8. Pour the egg mixture over the vegetables. Sprinkle shredded cheddar or parmesan on top and bake in the oven for 15 minutes, then reduce oven to 350 F and bake another 10 minutes, until frittata is firm and top is golden and puffy.
  9. Remove frittata from oven and let cool before slicing.

 Serving ideas

Breakfast frittata: Serve with buttered toast, fruit, coffee and orange juice.

Quiche: Prebake a pie shell and pour mixture into pie. Bake as above. Serve for lunch or dinner with a tossed green salad.
Other vegetables:Substitute any combination of roasted or sautéed vegetables, like zucchini, yellow squash, bell peppers, mushrooms, leeks or potatoes.
Cheese and herbs: Substitute your favorite cheeses and herbs for the feta, cheddar and mint listed above, for example: mozzarella cheese and basil, parmesan and thyme, gruyere and rosemary, queso fresco and cilantro.
Use the same cheese for the filling and the topping.

Can be made...

Gluten FreeHealthyVeganVegetarian

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