Frittatas for All!

Hello friends.

Today, I want to share a meal with you that we eat about once a week: Frittata. If you’ve ever had quiche, a frittata is basically a crust-less quiche (for my special gluten-intolerant tummy).

We like making Frittata’s because:

  1. They are CHEAP! (Eggs are the main ingredient)
  2. They are a quick (and tasty) source of protein
  3. They have almost unlimited possibilities of mix-ins
  4. It makes great leftovers (great when I have to work late!)

Here’s the recipe for a Greek-Inspired Frittata that we whipped up on St. Patty’s day!

Greek Frittata with Roasted Potatoes


  • 6 eggs (we use 3 eggs, 3 egg whites)
  • Splash of water or milk
  • 1 tsp. minced garlic
  • Olive Oil (for sauteeing)
  • Frozen Spinach (about 1 cup, thawed)
  • Olives (we used 8 olives)
  • Artichoke hearts (I think we had 3)
  • Cheese for grating at end


"Chop me!"


  • Chop up your veggies (and thaw your spinach, if using frozen).

  • Over medium-high heat, heat up an oven-safe skillet (with a metal handle), drizzle in a little bit of olive oil and sautee your garlic until fragrant and lightly browned.
  • Add in your spinach, cook all of the water out of the spinach.
  • Add in your chopped olives and artichokes, warm them through.

  • Pour in your eggs, make sure the veggies are evenly distributed in the eggs.
  • Turn off the stove.
  • Grate on your cheese (we only ended up using the Monterey Jack cheese pieces for the frittata- we didn’t need the cheddar hunks!)
  • Put your creation under the broiler for about 5 minutes, until cheese is browned and the eggs don’t jiggle when you wiggle the pan.
Serve with roasted potatoes (we roasted up one large potato, chopped it up, drizzle of rosemary flavored olive oil, 400* for about 30 minutes)
And of course, serve with a generous amount of ketchup for dipping!
Frittatas for All!

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