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"my big fat greek frittata"

(2 ratings)
JennyPowers avatar
Recipe by
Jenny Powers
@JennyPowers
Abingdon, VA

I have a lot of weekend guests and love to make a fritatta to serve for breakfast. This is one of my guest's favorites. If you don't have any guests, you can eat what you want the first time and refrigerate. Heat a slice up for 60 - 90 seconds in the microwave. It makes a great breakfast during the week when you are rushed.

(2 ratings)
yield 6 -8
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For "my big fat greek frittata"

  • 8 oz
    good quality feta cheese
  • 1/2 c
    shredded cheddar cheese ( you can use more)
  • 12
    eggs
  • 1 pkg
    refrigerated sliced potatoes (in the dairy section)
  • 1/2 c
    kalamata olives quartered and drained
  • 3/4 c
    pepperoncini peppers, chopped and drained
  • 1/2 pkg
    fresh grape tomatoes, halved
  • olive oil to fry potatoes
  • 2 tsp
    cavenders greek seasoning
  • salt and pepper to taste

How To Make "my big fat greek frittata"

  • 1
    Brown the potatoes in a large skillet that has a lid with the olive oil and 1 tsp cavenders seasoning sprinkled. Use medium high heat.
  • 2
    Beat the 12 eggs and add 1 tsp. of the cavenders greek seasoning. salt and pepper to taste
  • 3
    Pour the eggs over the potatoes after they are browned and evened out in the skillet. Reduce the heat to low
  • 4
    Evenly sprinkle kalamatas and pepperoncini's over eggs and potatoes. Next, sprinle feta and cheddar evenly. Finally,place tomatoes evenly on the top.
  • 5
    Cover with the lid and cook on low until the eggs are firm. Do not over cook. This is sooo good.
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