Prep 15 mins
Cook 15 mins
This has a little bit of a Greek flair with the olives and the feta cheese. Great for brunch or makes an easy appetizer sliced into individual wedges.
- 2 tablespoons olive oil
- 2 cups thinly sliced red potatoes
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 8 eggs
- 2 tablespoons chopped fresh oregano
- 1⁄4 teaspoon salt
- 1⁄2 cup pitted kalamata olive, sliced
- 1⁄3 cup crumbled feta cheese
- 1 tablespoon finely shredded parmesan cheese
- In a 10-inch ovenproof skillet, cook potatoes, onion, and garlic in oil, covered, for 4-5 minutes.
- Lift lid and season with salt and pepper.
- With a large spatula, turn mixture over to cook on the other side, until potatoes are tender (you may need to turn potatoes one additional time).
- While potatoes are cooking, beat eggs in a bowl with oregano and salt.
- Pour the eggs over the potatoes when the potatoes have become tender.
- Sprinkle the top of the eggs with the olives, and cook until mixture almost sets (you may need to run a spatula around the edge and allow uncooked egg to flow beneath).
- Sprinkle frittata with feta and parmesan cheeses.
- Place frittata under the broiler and cook for 1-2 minute or until top is set.
- Cut frittata into wedges and serve hot.
This is sooooo good!! The salty olives and cheeses are delicious with the savory potatoes, onion, and garlic; and the onion and potatoes also add some nice texture! I scaled the recipe down to 2 servings; and used 1 teaspoon of dried oregano in place of the 1 tablespoon of fresh. And--instead of placing the frittata under the broiler (step #8), I put a lid on the skillet and let it sit (off heat) for a couple of minutes--to melt the cheeses on top (we have a very old oven/broiler...). I make frittatas and omelettes all the time, but never one quite like this; the Greek flair is wonderful! I'll definitely make this recipe again! Thanks so much for sharing it, Sue L!! (Tagged, made, and reviewed for Bargain Basement Game.)