Greek Frittata With Dill Feta Salad Recipes

GREEK FRITTATA WITH FETA AND DILL

Steps:

• Preheat oven to 350°F.
• Coat a 10-inch ovenproof skillet with cooking spray and set over medium-high heat. When hot, add onion and sauté until softened, about 5 to 7 minutes.
• Add spinach, roasted peppers and tomatoes; toss and cook until spinach has wilted, about 5 minutes.
• Meanwhile, whisk together egg substitute, feta, dill, salt and pepper. After spinach has wilted, pour egg mixture into skillet. Cook until bottom of eggs begin to set, about 5 to 7 minutes.
• Transfer skillet to oven and bake until center is set, about 15 to 20 minutes. Remove from oven, cut into 6 pieces and serve warm. Yields 1 piece per serving.

GREEK FRITTATA WITH FETA AND SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add garlic and cook until soft and fragrant, 1 to 2 minutes. Fill the skillet with spinach and saute until wilted, 1 to 2 minutes. Add peppers and cook for 1 to 2 minutes. Season with Greek seasoning. Remove from heat and sprinkle Kasseri cheese over vegetables. Transfer mixture to a 9-inch pie dish.
• Whisk together eggs, hummus, and cream. Pour egg mixture over the vegetables. Top with crumbled feta cheese.
• Bake in the preheated oven until the center is puffed and the top is light golden brown, 20 to 25 minutes. If more browning is desired, place frittata under the broiler for 1 to 2 minutes. Slice and serve.

GREEK FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a 10-inch nonstick, ovenproof skillet.
• Warm thawed hash browns in the microwave for 1 to 2 minutes.
• Combine hash browns, feta cheese, spinach, red peppers, and artichokes in a bowl.
• Stir eggs and cream together in a second bowl until well blended. Season with Greek seasoning, salt, and pepper. Add hash brown mixture and stir to combine. Pour mixture into the prepared skillet.
• Arrange red onion and tomato slices on top and garnish with oregano sprigs.
• Bake in the preheated oven until eggs are set and the top is lightly browned, 30 to 35 minutes. Allow to cool in the pan slightly, and serve warm.

FETA AND DILL FRITTATA

Steps:

• Preheat the oven to 350˚. Whisk the eggs, 1/4 cup yogurt, the dill, turmeric, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 3 tablespoons olive oil in an 8-inch ovenproof nonstick skillet over medium heat. Add the scallions and cook, stirring, until softened, about 30 seconds. Pour in the egg mixture. As the edges start to set, scrape them with a rubber spatula and push the cooked egg toward the middle of the pan. Continue doing this until the eggs are about half cooked, 2 to 3 minutes, then stop stirring and let the edges set, about 30 seconds. Sprinkle the feta on top.
• Transfer the skillet to the oven and bake until the frittata is set and just a little soft in the middle when pressed, 13 to 15 minutes. Let cool in the skillet for a few minutes, then slide out onto a cutting board.
• Meanwhile, slice the cucumbers and toss with 1/4 teaspoon salt in a medium bowl. Let sit 5 minutes, then drain off any liquid. Stir in the remaining 1/4 cup yogurt and the lemon juice. Season with salt and pepper.
• Warm the pitas in the oven, about 3 minutes; tear into quarters. Cut the frittata into wedges and divide among plates along with the cucumber salad and pita. Top the cucumber salad with the remaining 1 tablespoon olive oil and the pomegranate seeds.

KALE AND FETA SALAD

Steps:

• 1. Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
• 2. Combine the kale, feta, and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice, and season with salt and pepper. Scatter the pumpkin seeds over the top and serve.