Greek Frittata

I’m not sure that this picture is as appetizing as the frittata tasted; oh my, this was good!  It’s probably pretty obvious from so many of my choices that I am having a love affair with feta cheese.  Once again, it came through for me and turned this meal into a winner!  Here is the original recipe (which also tells you how to prepare the frittata if you do not have a special frittata pan): My Big Fat Greek Frittata.

My version:

9 large eggs

4 ounces feta cheese, crumbled (1 cup)

1/4 cup grated parmesan cheese

1 teaspoon dried oregano

3 tablespoons olive oil

3 large garlic cloves, minced

1/2 (10 oz.) package frozen leaf spinach, thawed, squeezed dry, and chopped

6 ounces prosciutto, cut into small dice

1. In bowl, mix together eggs, feta, parmesan and oregano.

2. In frittata pan, heat olive oil and saute garlic for one minute.  Add spinach and saute for another couple of minutes.  Add prosciutto and saute for two or three more minutes.

3. Stir in egg mixture so that ingredients are spread around evenly.  Then cover with second frittata pan.  Cook for about four minutes and flip.  Cook for another four minutes and serve.


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