A frittata is an egg omelette, started on the stove, and finshed in the oven. For this frittata, I tried to add the ingredients pertaining to a Greek style salad, without the olives. You need to use a skillet that is for the stove AND the oven, since it will finish under the broiler. This is for 1 serving, and the trick is to have everything ready, because you will go through each step quickly. You will bssically be building a low carb pizza. Here we go….
Preheat broiler, with a rack in the middle.
Step 2: Prepare and leave everything separated until ready to use.
1 oven safe skillet, sprayed with non-stick cooking spray
3 cups spinach
1 teaspoon extra virgin olive oil
2 eggs beaten with 1 tablespoon water
1 to 2 ounces feta, crumbled
5 cherry or grape tomatoes, cut in half
1/4 bell pepper, diced
1 green onion (not 1 whole bunch, just 1 stalk of it, from the root to the green stalks)
1/2 teaspoon dried oregano
1/2 teaspoon dill weed
1 mini, or 1/4 cucumber cut into snall pieces, tossed with salt, pepper, a drizzle of extra virgin olive oil and red wine vinegar, or balsamic vinegar (this will go on the frittata cold)
1/2 handful flat leaf parsley, or curly leaf parsley, snipped (cut with kitchen shears or scissors)
Salt and pepper to taste
Spray oven safe skillet, and place on medium high heat. Place spinach and oil in skillet. Sauté for about 30 seconds. Evenly distribute spinach. Add beaten eggs on top of spinach. Cook 1 minute. Remove from heat.
Add the rest of ingredients on top (except the cucumber mix, parsley, and salt and pepper), and distribute evenly, like on a pizza. Carefully place in preheated oven, and broil for about 3 to 4 minutes. Carefully remove from oven, once eggs look cooked, and cheese has toasted a little. PLEASE ADD SOMETHING TO THE HANDLE OF THE SKILLET, SO YOU DON’T BURN YOUR HAND. I ALWAYS ADD A KITCHEN GLOVE AND PLACE IT OVER THE HANDLE, LIKE A SLEEVE COVERING THE HANDLE. YOU CAN ALSO WRAP A KITCHEN TOWEL AROUND THE HANDLE.
Now it’s time to losen your frittata, by using a butter knife around the egdes, and carefully get a spatula under the frittata to loosen it. Slide it onto a plate. (You can also just leave it in the skillet, and serve it out of there. It can be cut into pizza slices).
Add your cucumber mix in the middle, and top with parsley. I left the salt and pepper until the end of this recipe, so you can try it, and see if it needs salt. Feta cheese is usually salty, so depending on how much feta you use, you may not need any more salt. Pepper is up to you. 🙂 That’s it! Enjoy! Please share your pictures from any foods you have cooked, using my recipes. I would love to share them. Have a blessed day. 🙂