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Greek Frittata

Total Time

30 m


A savory egg dish filled with veggies and topped with a dash of ‘Greek.’


3 Servings

Total Time

30 m



  • Yields: 3 Servings

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  • 1 tbsp(s) butter
  • 1/2 small red onion, diced
  • 2 garlic, cloves minced
  • 1 Medium zucchini, thinly sliced
  • 3 handfuls of spinach or 1 cup frozen spinach, thawed and excess liquid squeezed out
  • 2 Roma tomatoes, thinly sliced
  • 6 eggs, beaten
  • 1/2 tsp(s) each: dried oregano, basil, rosemary
  • 0 sea salt to taste
  • 1/4 cup(s) feta
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In a medium, ovenproof skillet, heat butter or oil over medium heat. Add onion and sauté until onion begins to soften, stirring frequently. Add garlic and zucchini and sauté until just soft. Add spinach, cover and cook for 1-2 minutes, or until spinach is wilted. Stir mixture and spread evenly in the pan and top with the sliced tomatoes. Beat eggs and fold in spices and salt. Pour egg mixture over the veggies and allow to cook for several minutes until the egg mixture begins to firm. Turn the oven broiler on. Sprinkle feta over the frittata and transfer pan to the oven. Broil 8-10 inches from the heat for 2-4 minutes, until egg is firm. Watch carefully to prevent burning. Remove, slice, and serve.

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