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This Greek Veggie Frittata is light, flavorful, and delicious. It’s perfect for any meal any day of the week. Keep it in mind the next time you’re looking for a meatless meal!
Last week I shared with you a delicious Greek Shrimp and Couscous Salad. Today I’m continuing with the Greek theme. I had some leftover ingredients from last week’s salad and I was looking for a way to use them up.
I turned to one of my favorite Italian dishes, the frittata. A frittata is essentially an open-faced omelet and is sometimes compared to a Spanish torta or called a crust-less quiche. You can pretty much fill it with everything but the kitchen sink. That’s why I love them. They are a great use of leftovers and also perfect for every meal of the day!
I’ve been trying to add more “meatless” meals to our dinner rotation and I figured this Greek Veggie Frittata had enough flavor that even my hubby would enjoy it and feel satisfied. I was totally right!
In my opinion, a frittata has to have potatoes in it especially if you’re going the meatless route. It needs the substance that the potatoes provide. I used russet potatoes because that’s what I had on hand but red-skinned potatoes are just as good. I season them with salt, pepper, and a little bit of dried oregano for that Greek flavor.
You can use whatever veggies you like but I like the combo of red onion, zucchini, and spinach. I thinly sliced the zucchini and lightly chopped the spinach. I barely sauté them because I like everything to come together in the oven.
Sliced banana peppers, grape tomatoes, and black olives add an extra level flavor but what really sets this dish off is the combo of melted feta and mozzarella cheeses. Yum! We’re not using meat so it’s okay to add a little extra cheese, right?
You do not feel like you’re missing out on anything with this dish! You’ll feel completely satisfied and it comes together so easily. I hope you enjoy this Greek Veggie Frittata as much as we do! It makes for a delicious breakfast, lunch, or dinner any day of the week!
If you know of anyone who would love this frittata, please share this post with all your friends and family. Just click on the social media icons below! Have a wonderful holiday weekend and enjoy!
Greek Veggie Frittata
- 9 eggs
- 3 Tbsp cream or half and half
- Salt and pepper
- ½ tsp oregano
- extra virgin olive oil
- 2 russet potatoes peeled and diced
- 1 red onion halved and sliced
- 1 zucchini sliced thinly
- 1 cup lightly chopped spinach
- ¼ cup banana pepper slices
- ¼ cup sliced black olives
- ½ cup grape tomatoes
- 4 oz mozzarella cheese
- 4 oz feta cheese crumbled
- Preheat the oven to 350°.
- Heat an oven-safe nonstick frying pan over medium to medium-high heat. Drizzle with extra virgin olive oil. Add the potatoes to the pan. Season the potatoes with oregano, salt, and pepper. Cook covered for 5 minutes.
- Add onions and cook for 5-10 more minutes, covered or until potatoes have softened.
- Meanwhile in a medium-sized bowl, whisk together the eggs and the cream.
- Add zucchini to the pan and saute for a couple of minutes before following with spinach, peppers, and olives.
- Pour whisked eggs and cream evenly over the veggies in the pan.
- Bake in the pan in the oven for about 10-15 minutes.
- Remove pan from the oven to make sure the frittata has set. Then add the mozzarella and feta cheeses evenly over the frittata. Put back in the oven for 5-10 more minutes or until the cheese has melted.