Greek Frittata * Dig In With Dana

GFHYVT

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

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.

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.

Add in chopped fresh mint or parsley.

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.

Saute onions.

Cook onion over medium heat until translucent.

Add artichokes.

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.

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.

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.

[tasty-recipe id=”7601″]

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.

Serving ideas

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