Greek Frittata Slice
Jennifer Danter
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
