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:
- They are CHEAP! (Eggs are the main ingredient)
- They are a quick (and tasty) source of protein
- They have almost unlimited possibilities of mix-ins
- 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 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.