Greek Style Frittata

Greek Style Frittata

  • prep
  • cook
  • 4 servings


  • 4 large eggs plus 4 large egg whites (or, use 7 whole eggs)

  • 1 tablespoon fresh oregano leaves, minced (or 1 teaspoon dried)

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup cherry tomatoes, halved or quartered

  • 1/2 cup crumbled feta cheese

  • 1/2 cup drained Lindsay┬« Sliced Golden Greek Peppers

  • 2 green onions, white and light green sections only, thinly sliced

  • 1 tablespoon unsalted butter

Cooking Directions

  1. Adjust oven rack to the upper-middle position, and preheat oven to 350┬░F.

  2. In a medium bowl, combine eggs, egg whites, oregano, salt, and pepper; mix well. Stir in cheese, peppers, and green onions; mix well.

  3. Melt butter in a 10-inch ovenproof nonstick skillet over medium-high heat, and swirl the butter to coat the bottom and sides of the pan. Add egg mixture and stir with a spatula until the eggs just start to set. Reduce heat to medium. Lift the edge of the eggs and allow the runny egg mixture to run underneath; repeat until the egg mixture on top is soft but no longer runny. Top with the tomatoes, pushing them down into the soft eggs.

  4. Transfer skillet to the preheated oven; bake about 10 minutes or until edges gently pull away from the pan and center is just set. Run the spatula around the edges to loosen and cut into wedges; serve while hot, or at room temperature.


  • Calories189
  • Fat11g
  • Protein16g
  • Cholesterol239mg
  • Total Carbs4g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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