GREEK FRITTATA

Greek Frittata image

Provided by Vicki Butts (lazyme)

Time 35m

Number Of Ingredients 8

8 eggs
1/2 c milk
1/4 tsp salt
1/2 c finely crumbled feta cheese
1 Tbsp vegetable oil
1 c frozen hash brown potatoes with onions and peppers
1 Tbsp chopped fresh oregano, or 1 teaspoon dried
1 1/2 c spinach, bite size pieces

Steps:

1. Beat eggs, milk, salt and pepper with fork or wire whisk until a uniform yellow color. Stir in cheese; set aside.
2. Heat oil in 10-inch ovenproof skillet over medium heat. Cook potatoes and oregano in oil 3 minutes, stirring frequently. Stir in spinach. Cook about 1 minute, stirring frequently, until potatoes are tender and spinach starts to wilt. Reduce heat to medium-low.
3. Pour eggs over potato mixture. Cover and cook 7 to 10 minutes or until eggs are set almost to center and are light brown on bottom.
4. Set oven control to broil. Broil frittata with top about 5 inches from heat about 2 minutes or until top just starts to brown.
5. Substitution: Grated Parmesan cheese or shredded Cheddar cheese can be substituted for equally delicious results.