Big Fat Greek Frittata
In celebration of the Greek culture, we’re cooking up our Frittata with golden Greek touch! ΖΗΤΩ Η ΕΛΛΑΣ! Long live Greece!
Servings: 1 8" Frittata
SO WHAT YOU'RE GONNA NEED IS:
Prepare the Ingredients:
Slice Olives and Tomatoes in Half.
Cut whites of Scallions in to 1/4 inch slices.
Cut greens of Scallions in to 1/8 inch slices and keep for a garnish.
Hand tear Baby Spinach into bite-sized pieces
Cook it up…first on the stove, then under the broiler:
In a small frying pan over medium heat, add 1/2 Tablespoon of Butter.
Immediately add Olives, Tomatoes, Baby Spinach and only the whites of the Scallions.
Sauté until heated through and the Spinach is wilted and water has cooked out.
1Add remaining 1/2 Tablespoon butter to keep egg from sticking.
1Add Egg mixture and cook until the Egg starts to set firm up around the sides.
1Place under 400 broiler for about 4 minutes or until the egg is nice and golden brown on top.
Calories: 604kcal | Carbohydrates: 10g | Protein: 39g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 1035mg | Sodium: 1098mg | Potassium: 733mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4140IU | Vitamin C: 30.4mg | Calcium: 325mg | Iron: 6.1mg