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Greek Frittata Slice


    Greek Frittata Slice

    This is a quickie to make and throw in the oven as you’re gathering gear and getting ready. Or bake ahead and dish up cold. Wrap up like a slice of pizza to go.


    1 medium-sized potato, skin on, thinly sliced
    2 cups (500 mL) broccoli florets, chopped
    2 cups (500 mL) baby spinach
    10 eggs
    1 tsp (5 mL) dried oregano leaves
    Sea salt and ground black pepper, to taste
    1 tsp (5 mL) extra-virgin olive oil
    1/4 red onion, thinly sliced
    1/3 cup (80 mL) feta cheese, crumbled

    Place potato in large, nonstick frying pan with an ovenproof handle and cover with water. Bring to a boil, then simmer until tender, 5 to 7 minutes. Add broccoli and cook until bright green and tender-crisp, about 2 minutes.

    Place spinach in a colander. Drain potatoes and broccoli in colander.

    Preheat broiler. Whisk eggs with oregano and season with salt and pepper.

    Heat oil in frying pan and set over medium-high heat. Add onion and stir-fry for 30 seconds. Pour in eggs and add potato, broccoli, and spinach. Using a spatula, stir a few times to evenly distribute vegetables. Cook, without stirring, until eggs are well set around edges, about 2 minutes.

    Sprinkle with cheese; broil until eggs are set and cheese melts and starts to brown, 4 to 6 minutes.

    Cut into wedges and serve.

    Serves 6.

    Each serving contains: 173 calories; 13 g protein; 11 g total fat (4 g sat. fat, 0 g trans fat); 6 g carbohydrates; 1 g fibre; 230 mg sodium

    source: "Family Dinner on the Run", alive #335, September 2010


    Greek Frittata Slice




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