Greek-Style Frittata
Greek-Style Frittata
Get this delicious egg breakfast recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 1 serving
  • 1 tablespoon Olive Oil
  • ½ cup Grape Tomatoes, halved
  • 1 Scallion, thinly sliced
  • 1 cup Baby Spinach
  • 3 large Eggs
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Ground Black Pepper
  • 28 grams Feta Cheese, crumbled
  • 1 tablespoon chopped fresh Parsley
  1. Heat the oil in an 8-inch skillet set over medium heat. Add the tomatoes cut-side down to the pan and cook until charred, 1 minute. Gently shake the pan to toss the tomatoes, then saute for 1 minute. Add the scallions and saute for 1 minute. Add the spinach and saute until wilted, about 1 minute
  2. In a small bowl, add the eggs, salt and pepper, and whisk. Add the eggs to the pan, and cook until the edges begin to set, about 2 minutes. Gently lift the edge of the frittata, tilting the pan to allow any uncooked eggs to flow to the bottom of the pan. Cook until the frittata is almost set, 2 to 4 minutes
  3. Sprinkle the frittata with the feta and parsley. Serve hot

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