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Greek Breakfast Frittatta

Contributed By: Tracy, GA | See all of Tracy's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
Simply Potatoes - Shredded Hash Browns
8 eggs
1/4 cup Fat Free Greek Yogurt
1 T Olive Oil
8oz fresh mushrooms - chopped or 6oz frozen mushrooms
1-8 oz bag frozen chopped spinach, thawed and any extra water pressed/wrung out OR 1-4oz bag fresh baby spinach
1 medium onion - chopped
2 cloves garlic - very finely chopped
1 tsp dried oregano
1/2 tsp sea salt - Divided
1/2 tsp black pepper - Divided
1/8 tsp crushed red pepper flakes
1 8oz package crumbled Feta Cheese
Optional: Top with another dollop of Greek Yogurt and chopped Flat Leaf Parsley.
1. Preheat oven to 350 degrees.

2. Spray 9 x 11 inch glass baking dish with Cooking Spray or rub with an additional tsp of Olive Oil. Set aside.

3. In a bowl whisk together eggs and yogurt. Season with half of the salt & black pepper. Mix in Simply Potatoes Shredded hash browns. Set aside.

4. In a skillet over medium high heat, preheat olive oil and then sautee mushrooms until browned; about 5-7 mins.

5. Add onions to mushrooms and cook until opaque (about 2-3 mins)

5. Add spinach to mushrooms and onions and cook until heated through or completely wilted if using fresh.

6. Add garlic and sautee 1 min

7. Add remaining salt & black pepper, oregano and red pepper flake. Sautee about 1 min or until fragrant. Remove from heat and allow to cool at least 5 mins.

8. After slightly cooled, add spinach & onion mixture to egg & potato mixture and stir until blended. Stir in feta cheese crumbles.

9. Poor into prepared baking dish; spread out evenly.

10. Bake at 350 degrees on middle rack for 45-55 mins or until set but still with slight movement.

Allow to stand 5-7 mins before cutting to allow frittatta to set up and cut better.

Top with additional yogurt and sprinkle with parsley if desired.

Date Added: 03/03/2012
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