Greek Frittata for #SundaySupper

As I get more into meal planning, and sharing those meals, I was invited by Isabel to join the Sunday Supper movement. I love the concept and their mission, and am excited to share with you all my latest kitchen creation!
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This week’s Sunday Supper is all about breakfast for dinner. Or as I like to call it, brinner. I always loved when my mom would make us a full breakfast at night, and I have some great memories of those dinners, as a kid.
Any time Jason and I go out for breakfast, if I can order a Greek omelet, or egg dish with feta, I always do so. But when I attempt to create an omelet at Casa de Crews, they just never look {or taste!} as good as when someone else makes them. I do, however make a killer frittata and since I love Greek cuisine, why I never thought to make a Greek inspired frittata until this week, is bey-ond me. 
I think the savory flavors are great for “brinner” and would pair well with a Greek salad, or maybe roasted lemon potatoes, for a side.
Greek Frittata
{serves six}
Ingredients:
8  eggs, beaten
2 tablespoons heavy whipping cream
2 tablespoons kalamata olives, sliced
1/2 cup crumbled feta cheese
1 teaspoon garlic powder
1/2 teaspoon black pepper
Dash salt
2 tablespoons unsalted butter
1 whole tomato, diced
1 1/2 cup fresh spinach, chopped
To make:
Preheat oven to broil setting
In a bowl, whisk together eggs, heavy cream, feta, olives, garlic powder, pepper, and salt. Heat a non-stick, oven safe pan over medium-high heat. Add butter to pan and melt. Add tomato and spinach and cook down for approx 2 to 3 minutes. Pour egg mixture into pan and stir with {rubber} spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top, but still a little runny on top.
Place pan into oven and broil for 4 to 5 minutes, until lightly browned and fluffy.
Feel free to top your slice with additional feta and olives!

Below you’ll see what the other Supper Sunday participants are serving up!

Okay, seriously, are you getting as hungry as I am?! And we’re not done yet!

 Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!


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Comments

  1. says

    I love Greek flavors and I can just imagine how wonderful they would be in eggs. I always seem to have trouble with omelets too–the folding and the actually getting it cooked through so I don’t get e-coli parts especially. :) But this frittata, I can handle.

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