When I was living in Greece, I learned that a big part of the Mediterranean diet was about sourcing simple, quality ingredients. If you started with the best, most nutritious, and most flavorful ingredients, whatever you made turned out fantastic. This Healthy Greek Frittata is something I love to make for a weekend breakfast or brunch, and even on busy weeknights for dinner! It comes together quickly, and it has all of the Greek flavors I love paired with protein rich eggs. Serve it up with a side of fruit, and you’ll feel like you’ve landed on a Greek island!
1 cup cubed Yukon gold potatoes
¼ cup milk of your choice
¼ cup crumbled feta cheese (or dairy-free cheese alternative)
1.5 cups fresh baby spinach, packed
4-5 Earth Fare Organic sun-dried tomatoes, diced
¼ cup Handpicked black olives, pitted and sliced
¼ teaspoon dried oregano
Dash of garlic powder
Salt and pepper
1. Preheat oven to 400 degrees.
2. In a bowl, whisk together the eggs, milk, and pinch of salt and pepper. Reserve.
3. Add cubed potatoes to a microwaveable bowl with a pinch of salt and cover with plastic wrap. Microwave 2 minutes.
4. Heat a small cast iron pan to medium high heat and add a generous amount of olive oil. Add the potatoes, dried oregano, and garlic powder and cook for 2-3 minutes. Add the spinach and cook until wilted.
5. Next, add the black olives and sundried tomatoes. Stir everything to combine and pour the egg mixture over the veggies. Add the feta cheese and allow the frittata to cook for about 2 minutes on the stove and then transfer to the oven, continuing to cook for 8-10 minutes (until the center is set).
6. Serve the frittata with a side of fresh fruit, if desired.