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I love making frittata. Like fritters, there is an endless possibility of frittata recipe you can create. Start with a base recipe and add in just about anything you like. This recipe was inspired by the ingredients of Greek salad. I am having a yawning for summer at the moment - I know if's only been gone 3 weeks or a month and half (depending on where you live). To cure my longing for the summer, I decided to make fritatta inspired by a Greek salad. Oh my gosh , this is so simple and so so good. Grab the basic ingredients of a Greek salad - onions, tomatoes, olives and feta cheese - I skipped the cucumber. Add spinach, eggs and spices and you have a very delicious "i want to make this every weekend" frittata.

greek salad fritatta
greek salad fritatta

What you need:

  • 3 eggs
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoon butter
  • 1/2 cup red onions
  • 1/2 cup pitted olives
  • 1/2 cup diced tomatoes
  • 1 cup spinach

How to:

Preheat oven to 375 F

Combine eggs, garlic, 3/4th of the cheese, oregano and cayenne pepper; then beat lightly.

In a oven-safe skillet, melt butter over medium-high heat. Add olives and onions and cook until onoin is soft, stirring frequently. Add tomatoes and stir to cook with onion and olive for 1 to 2 minutes. Add in spinach, stir and cook for a minute.

Stir the ingredients to make sure it is evenly distributed in skillet, reduce heat to low, then pour in the egg mixture to evenly cover the skillet. Let it sit for 45 seconds to a minute. Then place skillet in the oven for 10 to 12 minutes, until eggs set.

Take out of oven and let it rest for a few minutes, then slide onto a cutting board and slice into wedges. Serve with toast, biscuits or fruit and garnish with remainder feta cheese.

Note: Watch the egg as it bakes, make sure to take it out before it browns onto.

Serves 3 / 25 minutes